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Brown Butter Pecan Cake with Coffee Syrup and Swiss Meringue Buttercream
A nutty, caramel‑flavored cake made with browned butter and finely chopped pecans, layered with coffee‑infused Swiss meringue buttercream and finished with a glossy coffee syrup and decorative chocolate brooches. The recipe follows the step‑by‑step method from 조꽁드Joconde's baking, including tips for perfect brown butter, crumb‑coat, and precise piping.
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Critical Success Points
- • Make brown butter without burning
- • Emulsify butter into the egg‑sugar foam gradually
- • Do not over‑mix the batter after adding flour
- • Do not over‑bake the cake layers
- • Apply crumb coat and chill before final frosting
Safety Warnings
- • Hot butter can cause severe burns – handle with care.
- • Brown butter can scorch quickly; remove from heat at first sign of dark specks.
- • Melted chocolate is hot – avoid skin contact.
- • Use oven mitts when handling hot pans.
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