The art of french pastry phần 170
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it;youwillhavetoscalea
newrecipeandbegin
again.Ifyoupourthehot
syrupbetweenthewhisk
andthesidesofthebowl
asinstructed,mostofit
willgointotheeggwhites
andtherecipewillwork.
Nomatterhowcareful
youare,though,therewill
alwaysbeasmallamount
ofsyrupthatsplashes
ontothebowl,sothatyou
willhaveathincandy-like
ringofsugararoundthe
insideofthebowlabove
themeringue.
7 Onceallofthesyrup
hasbeenadded,whipon
highspeedfor2minutes,
thenreducetomedium
andwhipforanother5
minutes.Themeringue
shouldhavecooledto
lukewarmorroom
temperature.Feelthe
bottomofthebowlto
checkthetemperature.
8 Stopthemixerandadd
thesoftbuttertothe
meringue.Mixfirstonlow
speedfor30seconds,
thenturntomedium
speedandmixforanother
30seconds.Atthispoint
themixturewillnotyetbe
homogenized.Thebutter
andmeringuehavea
difficulttimecombining
becausetheyare
opposites:butterisallfat,
andmeringueiswater
based.Turnthemixerup
tothehighestspeedand
mixfor3secondsonly.
Youshouldseethebutter
creamcometogetherinto
ashiny,smoothmixture.If
thisdoesn’thappen,mix
onthehighestspeedfor
anothercoupleof
seconds.Donotover-mix
oryouwillcompletely
deflatethemeringue.If
yourbutterwastoocoldit
willnotmixwiththe
meringueandtherecipe
willfail;ifthebutterwas
toosoftormelted,itwill
mixbutmakeagreasytastingbuttercream.
IT’SDONEWHENIT’SDONE
