MAGICALLY GOOD CHOCOLATE BUT­TER­CREAM

Technikart - SuperCannes - - La voix royale - RAN­DALL PRICE WITH NI­CO­LAS CHE­RA­TI

• 100 g/ 3 1/2 ounces un­sal­ted but­ter, room tem­pe­ra­ture • Pinch salt

• 90 g/ scant 1/2 cup gra­nu­la­ted su­gar

• 1 ta­bles­poon uns­wee­te­ned co­coa pow­der

• 2 eggs

• 100 g / 3 ounces dark chocolate, mel­ted

• 1 ta­bles­poon whis­ky

Beat the but­ter, salt and su­gar with an elec­tric mixer un­til light and fluf­fy. Beat in the eggs, one at a time, bea­ting well bet­ween each ad­di­tion. Stir in the mel­ted chocolate and whis­ky, and beat on high speed for one mi­nute.

Chill the but­ter­cream for one hour or more. Beat on high speed un­til fluf­fy be­fore using on the cake.

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