I'm slowly working my way through my 'to bake' list which seems to grow longer by the day. This bake has been patiently waiting it's turn and I'm pleased with how it turned out!
I’ve heard nothing but overwhelming praise for the magic that is brown butter. So much so that I had to try it out and see what all the fuss was about. And I think I'm in love!
Brown butter, or the technical name ‘beurre noisette’ is exactly what is says on the tin and so much more. Essentially all you do is heat some unsalted butter in a saucepan long enough for the water to cook out and the milk solids to turn a deep golden brown (not burnt!) Once you're done, you'll be left with something absolutely beautiful. The aroma was incredible - It was nutty, buttery and caramel-y all at the same time. Simply divine. And the fact that it was literally just butter blew my mind. Please try it; you won't be disappointed! Once the butter has been transformed, just let it firm up and then you can substitute it into any recipe that calls for unsalted butter. I went for a brown butter cake studded with dark chocolate chips, and drizzled with a salted caramel sauce inspired by my one of my favourite food bloggers - Linda Lomelino.
The cake was frosted with a Swiss meringue buttercream which I normally avoid simply because it can be such a faff to make. As the name suggests, you start by whipping up a Swiss meringue, add in a hefty amount of butter, and then whisk for a good 10 minutes (thank God for my KitchenAid!) until you have a rich, satiny buttercream . Although this method does take a bit lot more time, the end result is VERY worth it. It’s so much smoother and silkier than a standard American buttercream and not as sickly sweet. Very much a buttercream for grown ups.
The star of the show was definitely the brown butter and I will certainly be using it a lot more in the future!