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French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting. Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment.
Directions 1 Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside. … 2 Melt butter and let cool to room temperature. 3 In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. More items…
Creaming the butter for a more reasonable 4 to 5 minutes (only 3 minutes of which was with the sugar) produced an ultra-thick batter that baked into a firm yet tender cake.
Run thin knife around edge of pan, remove cake from pan, and let cool completely on rack, about 1 hour, before serving. “Gateau Breton is a classic French butter cake. It’s a simple yet pretty cake, rich in butter, with a dense, tender crumb.
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