White Chocolate Buttercream Flowers by Mark Tilling

Callebaut

Callebaut

Standard Supplier 17th July 2017

White Chocolate Buttercream Flowers by Mark Tilling

This recipe for white chocolate buttercream flowers using Callebaut chocolate comes from Mark Tilling, from Squires Kitchen’s Master Chocolatier

Ingredients

  • 4 egg whites
  • 200g caster sugar
  • 340g very soft butter
  • 100g melted white chocolate Callebaut W2
  • Liquid colours

Method

On a Bain Marie heat egg white and sugar until they are warm to the touch or it reaches 60oc-65oc.
Place on a mixer and whip until a nice stiff meringue.
Start to add the soft butter a little at a time until it’s all mixed in.
Add the melted white chocolate and mix again until all smooth and should look like whipped cream.
Rose, Divide the mix up into two bowls and colour one of the bowls with the colour to your liking then place each one in to a piping bag.
In another piping bag place a petal nozzle and pipe one piping bag mix down one side then the other down the other side.
Pipe a butter cream cone on top of your cup cake and using the thicker bottom part of the nozzle on the bottom star.
Pipe around the cone with the piping bag to hide the cone to make the centre of the flower, then start piping around making petals over lapping each petal.
To finish make up a little green butter cream and using a leaf nozzle pipe some leafs around the edge.
Hydrangea, make a some dome sponge on top of your cup cake and using a star nozzle pipe around the dome and finish with some green leaves.
Simple rose, use a rounded end nozzle and using the two colours piped down the sides, pipe from the centre to the outside of the cup cake, very simple.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.