14 ounces Traditional French Buttercream
12 ounces Pastry Cream (Crème Pâtissière)
5 ounces Raspberry purée
1 ounce Raspberry compound
Yield: 2 pounds
1. Cream the French Buttercream until light and fluffy. Set aside.
2. Combine the Pastry Cream, raspberry purée and raspberry compound.
3. Delicately fold the pastry cream into the French Buttercream. Use immediately.
Notes: Method: Stirred Custard
12 ounces Pastry Cream (Crème Pâtissière)
5 ounces Raspberry purée
1 ounce Raspberry compound
Yield: 2 pounds
1. Cream the French Buttercream until light and fluffy. Set aside.
2. Combine the Pastry Cream, raspberry purée and raspberry compound.
3. Delicately fold the pastry cream into the French Buttercream. Use immediately.
Notes: Method: Stirred Custard
