Butter cream

  • Greedy 4 people
  • Preparation 20 minutes
  • Cooking 0 minutes
  • Difficulty Medium

Ingredients

  1. 300g PDO Charentes-Poitou Grand Fermage unsalted butter

    4 egg yolks

    125g sugar

    40g water

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Preparation

  1. Separate the 4 egg yolks and place them in a glass bowl.
  2. 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.
  3. 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.
  4. In a separate bowl, beat the butter at room temperature until it takes on a smooth, soft consistency.
  5. 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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