Butter cream
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Guests 4 people
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Preparation 20 minutes
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Cooking 0 minutes
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Difficulty Medium
To make this recipe
Ingredients
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300g unsalted churned Grand Fermage butter
4 egg yolks
125g sugar
40g water
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Preparation
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Separate the 4 egg yolks and place them in a glass bowl.
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Pour the water and sugar into a pot and heat to 121°C. If you don’t have a probe thermometer, you can check if the sugar is ready by dipping a fork into the mixture: you’ll know it’s ready if the sugar forms strands when you pull the fork out.
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Once the sugar mixture has come up to temperature, pour the mixture gently over the egg yolks in a steady stream, before beating everything together until the mixture has cooled and thickened.
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In a separate bowl, beat the butter at room temperature until it takes on a smooth, soft consistency.
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Gradually add the sugar/egg mixture to the softened butter, continuing to whisk thoroughly until the buttercream has a smooth, even texture.
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