Pierre Herme's buttercream recipe

[iankie]

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

[Matthew Kirshner]

it's a French buttercream recipe, boil to 116^c.  I don't know why but I have seen that in a lot of cookbooks where they don't mention the degrees for cook syrup. 

[pastrygirl]

There is very little water to boil off. I think if you measure the sugar and water as directed, the syrup will be heavy enough that by the time it comes to a boil, it is the desired temperature & density.