Q&A
Ask course related questions and they would be answered by the chef.
Please ask questions
Although the course is designed to provide enough information and guidance, there will be times when you head into a wall. Then don’t hesitate to leave questions – we are happy to help!
Pls state your name & course.
Pls be specific with your questions.
"Secret" button controls the visibility.
Questions are usually answered within 1day~2days.
답변대기
Title
Re:Dacquoise Buttercream
Author
관리자
Date
2023-10-16 18:35
Hello!
It really shouldn’t split at all. Yes you do need to turn the AC on. Doesn’t have to be cold or anything but just work-able temperature. This pretty much applies to all pastry products. I guess you can put the bowl in and out of the fridge while working but not sure if that’s the best.
Thanks,
Hanbit
———————-
Hi,
I have tried following the recipe for the pate a bombe buttercream on the dacquoise course but i noticed my buttercream is always super soft and soupy or it tend to split easily.
My kitchen is non air conditioned and located in Singapore so the environment can be warm all the time.
May i know what can I do to fix the runny and soft buttercream issue?
Thank you!
It really shouldn’t split at all. Yes you do need to turn the AC on. Doesn’t have to be cold or anything but just work-able temperature. This pretty much applies to all pastry products. I guess you can put the bowl in and out of the fridge while working but not sure if that’s the best.
Thanks,
Hanbit
———————-
Hi,
I have tried following the recipe for the pate a bombe buttercream on the dacquoise course but i noticed my buttercream is always super soft and soupy or it tend to split easily.
My kitchen is non air conditioned and located in Singapore so the environment can be warm all the time.
May i know what can I do to fix the runny and soft buttercream issue?
Thank you!
Total 140