Italian Buttercream ( 5 Quart Mixer Max)

Johnson & Wales



















Yield: 5 Quart Mixer Maximum

6 Ounces Water
24 Ounces Sugar
12 Ounces Egg Whites
28 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

13 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Italian Buttercream (9 inch Cake)

Johnson & Wales


















Yield: 1, 9 inch Round

3 Ounces Water
12 Ounces Sugar
6 Ounces Egg Whites
14 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

6.5 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Fruit Tartlets

1 Pastry Cream Recipe
1 Short Dough Recipe
Apricot Jam
Fresh Fruit

Line Short Dough in Tarlet pans. Using a fork put holes in the short dough to help the dough no rise. Place in oven at 350 degrees, take out when golden brown. Take shells out of the tartlet pans, let cool completely.

In a sauce pan place about 1/4 cup of Apricot Jam with 1/4 Cup of water. bring to a boil. Remove from heat and let cool.

Fill Short Dough Shells with Pastry cream then top with fresh fruit. With a pastry brush, brush on the Apricot mixture onto the fruit. This is to give the fruit a shine.

Pastry Cream

The Professional Pastry Chef, Bo Friberg


yields: 1 Pound 8 Ounces

1 Pint Whole Milk
1/2 vanilla bean or 1/2 teaspoon vanilla extract
1 Ounce Cornstarch
4 Ounces Sugar
1/4 Teaspoon Salt
2 Eggs
2 Ounces Unsalted Butter

Place the milk in a heavy-bottomed saucepan. If using the vanilla bean, split lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to a boil.

Keeping an eye on the milk, whisk the cornstarch, sugar, and salt together in a bowl. Gradually add the eggs and mix until smooth.

Slowly add about 1/3 of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla beans. Stir in vanilla extract, if using. Stir in the butter continuing to stir until it is completely incorporated.

Pour the custard into a bowl and cover with a piece of baking paper. When cooled, store in the refrigerator. If made and stored properly, pastry cream will keep fresh for up to 4 days. however, when it is that old, it should be used only for pastries in which it will be baked.