Crema al Burro - Corso di Pasticceria

In our pastry course, I show you how to make buttercream, a versatile cream for a variety of applications, such as filling cookies, cakes, rolls, decorating cakes, making small pastries, and much more. The recipe is very simple: lots of butter, lots of powdered sugar, e.g., 250g creamed butter 250g powdered sugar Vanilla. We can flavor it by adding any flavor we desire. For anyone who asks me where they can find hard-to-find professional ingredients for desserts and ice cream, my books, and the equipment needed to make professional desserts at home, I've prepared showcases with products I've handpicked and selected. Here's the link that will take you directly to the products: https://amzn.to/4gOV4IB My Book: Successful Desserts, where you'll find professional recipes accessible to everyone, along with instructions and techniques. Almost all recipes include a QR code that takes you directly to the videos, so you can also see the practical part. A video book. Otherwise, you can find the same content as the book in the ebook version: https://www.amazon.it/dp/B0CZXYZ2H4 Gelato Artigianale il mestiere del Gelatiere (Artisan Gelato, the Gelato Maker's Craft) is a handbook where you'll find professional gelato recipes, including simplified recipes (but always perfectly balanced). You'll learn how to perfectly balance new recipes from scratch and customize existing ones. Inside, you'll find a QR code to download a very useful and free gelato balancing app. Here's the link: https://tinyurl.com/326xnypb