Buttercream Mousseline Recipes

Steps:

• In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
• Have all other ingredients at room temperature.
• Have ready a heatproof pouring container ready for the sugar syrup.
• In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
• Stop stirring and reduce the heat to low.
• (If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
• Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
• Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
• Immediately transfer the syrup to the heatproof container to stop the cooking.
• Pour a small amount of syrup over the whites with the mixer off.
• Immediately beat at high speed for 5 seconds.
• Stop the mixer and add a larger amount of syrup.
• Beat at high speed for 5 seconds.
• Continue with the remaining syrup.
• For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
• Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
• If not completely cool, continue beating on lowest speed.
• Beat in the butter at medium speed 1 tablespoon at a time.
• At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
• If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
• When butter is fully incorporated you may add any of the optional flavorings.
• Place in an airtight bowl.
• Rebeat lightly from time to time to maintain silky texture.
• Buttercream becomes spongy on standing.
• Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
• Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.

Steps:

• For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
• For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
• For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
• Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

Steps:

• Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.

Steps:

• Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
• Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
• Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
• Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.