French Buttercream

🥘 Ingredients

• egg yolks 8 large
• granulated sugar 160 g
• cold water 5 Tbsp
• soft unsalted butter 380 g

1. 1

   Add egg yolks to a stand mixer and whisk on high until nice and pale and fluffy. Consistency should be super thick and glossy and shiny.
2. 2

   Make sugar syrup by adding granulated sugar and cold water to a large heavy saucepan and give the pan a swirl so that that are no bits of sugar around the edge of the pan and turn on medium-high heat.
3. 3

   Use a candy thermometer to monitor the temperature until it gets to 237°F (114°C).
4. 4

   Set the mixer to high-medium speed and pour in the sugar syrup on the inside wall of the bowl in a small steady stream, being careful not to have the syrup make contact with the whisk.
5. 5

   Set mixer to highest speed.
6. 6

   Whip for 5 minutes until the mixture is nice and cool. This is referred to as a pâte à bombe.
7. 7

   Mix soft unsalted butter a little bit at a time to the mixer while on slow speed. Turn up speed until incorporated. Repeat until all butter has been used.
8. 8

   Salt and vanilla may be added later to add flavor.