I was reading a Opera cake recipe from Pierre's book. the coffee buttercream recipe is followed: 25g water 90g granulated sugar 100g egg 170g butter,softened 10g instant coffee powder and it says "Heat the water and sugar over low heat,In a bow, beats the eggs,then pour the boiling syrup into them ,continue beating until it cools completely , incorporate the butter." but from what I understand,we always cook the syrup to 120-125ºC then pour into eggs. not just boiling syrup. is there something wrong about this recipe? or it would work too? thanks a lot. ian
