Makes 36
100g (3½oz) butter, cut into 1cm (½in) cubes
250ml (9fl oz) water
140g (5oz) plain flour
4 free-range eggs
600ml (1¼pt) double cream
200ml (7fl oz) Baileys, split into two batches of 100ml (3½fl
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Makes 36
100g (3½oz) butter, cut into 1cm (½in) cubes
250ml (9fl oz) water
140g (5oz) plain flour
4 free-range eggs
600ml (1¼pt) double cream
200ml (7fl oz) Baileys, split into two batches of 100ml (3½fl
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Brilliant Buttercream Recipes: Eight Delicious Recipes from Queen of Hearts Couture Cakes
byValeri Valeriano