French Buttercream

[chefette]

French Buttercream

• 1 egg (large)
  
• 5 yolks (large)
  
• 400 g sugar
  
• 80 g water
  
• 700 g unsalted butter cut into cubes
  

weigh sugar and place in samll heavy saucepan then pou in the water

do not stir it. Cover the pan and copok on high until the solution comes to a boil

Remove cover and continue cooking to hard ball

meanwhile in your handy stand mixer using the whisk start whipping the yolks and the egg if you start the eggs and sugar at the same time the yolk mix will be beautifully fluffy by the time the sugar is ready

while continuing to wgip the yolks at high speed carefully pour your sugar in a steady stream into the yolks making sure you do not allow it to hit the whisk (use the side of the bowl if you need support and guidance.

Once all the sugar syrup is in, just let it keep on whipping until the bowl feels merely warm to your hand when you touch the bottom

While continuing the whipping start tossing in the butter cubes

once all the butter is in if you want to flavor it mocha, I would add melted chocolate directly to the buttercream then add in a paste of instant espresso with just a bit of water.

Probably 2-4 ounces of chocolate and about 3 tablespoons of instant espresso for a strong mocha taste

Keywords: Dessert, Topping/Frosting

( RG517 )