Saturday, May 14, 2011

French Buttercream

Crème au beurre or French Buttercream

60g ................................ Granulated sugar
30g ................................ Water
2 ..................................... Egg yolks
125g ............................... Unsalted butter
......................................... A dash of salt


 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg yolks.

 2. The syrup is ready when it reaches 117°C; pour it over the egg yolks  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.

2 comments:

Simonne said...

wow french buttecream. I saw you use it with peanut cream in your peanut macaron.
I have never try french buttercream before, can i know whether this buttercream keep well ? As it uses egg yolks

Thanks
Simonne ^_^

dailydelicious said...

Hi,
You can keep it for a week in the fridge.

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