French Buttercream

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French Buttercream

Ingredients

3 large eggs
2 large egg yolks

2 cups (14 oz / 400 g) sugar
¼ cup + 2 tbl (3.5 fl oz) water

18 oz (500 g) unsalted butter, high quality, room temperature

Flavoring, as needed

Special tools and equipment needed:

• Handheld or countertop mixer with whip attachment
• Small sauce pan
• Instant read thermometer
• Pastry brush
• 1 cup Pyrex measuring cup or small bowl

Pre-recipe preparations:

• Add ¼ cup of water to the measuring cup or small bowl to moisten the pastry brush.

Directions:

1. Place eggs and egg yolks in machine bowl and attach wire whip.
2. Place sugar and water in small sauce pan. Mix gently until combined, getting as few sugar crystals on the side as possible.
3. Over low heat, bring to the boil, while brushing down sugar crystals clinging to the side of the pan with a pastry brush dipped in water.
4. Once the syrup comes to the boil, start the mixer on speed 7. Don’t stir the syrup once it comes to the boil.
5. Continue whipping the egg mixture until it’s pale yellow and begins to thicken.
6. Continue cooking the sugar until it reaches the soft-ball stage, 240 °F. The goal is to have the syrup reach 240 °F at the same time the egg mixture reaches the proper stage. If the sugar is cooking too fast, lower the temperature to allow the eggs to catch up.
7. Lower the mixer to speed 4 and carefully pour the hot syrup down the side of the bowl. This prevents the whip from throwing the syrup against the bowl.
8. Once all the syrup has been added, increase speed to speed 8 and beat until thick and cool. Set aside to cool completely.
9. In clean bowl, with paddle attachment, beat the butter until light and fluffy.
10. Add whipped butter the cooled eggs, and on speed 6 beat until thoroughly combined.
11. Add desired flavoring, such as vanilla extract, melted bittersweet chocolate, hazelnut paste, or citrus rind. Use immediately.
12. Leftover buttercream should be refrigerated or frozen. Bring to room temperature and beat until smooth.