French Buttercream

Unlike Italian or Swiss buttercream, French buttercream is made from egg yolks. It is slightly less stable than its relatives, so it cannot be used to frost a cake, but it can be used to decorate cookies and other small pastries, as well as a filling for eclairs, profiteroles, croissants, etc.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 100 g Sugar, white

  • 3 spoons Water

  • 5 pieces Egg, egg yolk, fresh

  • 225 g Butter, unsalted

  • 1 teaspoon Vanilla, extract, natural

Steps

  1. First, prepare the sugar syrup. Place a small pot on the stove and mix sugar and water in it. Heat the mixture over moderate heat, stirring slowly until all the sugar is dissolved.

  2. Once the syrup comes to a boil, reduce the heat and cook for another 10 to 15 minutes, or until it reaches a temperature of 116 degrees Celsius. If you don't have a thermometer, you can use a fork to test the temperature. The syrup is ready when you can blow a bubble through the syrup using the fork.

  3. While the syrup is cooking, place the egg yolks in a metal bowl and beat them with an electric mixer until their volume doubles and you get a light, pale yellow cream.

  4. Set the mixer to high speed, then slowly pour the hot sugar syrup into the egg yolks in a thin stream while continuously mixing. Be careful not to pour the syrup directly onto the beaters; it's best to pour it along the side of the bowl. Once all the syrup is incorporated, continue mixing until the mixture becomes thick and almost white in color, and cools to room temperature (the bottom of the bowl should be cool).

  5. Cut the butter into pieces. While mixing, add the butter piece by piece into the egg yolk cream. Once all the butter is added, mix for another 5 minutes until the cream is completely smooth and very creamy. Finally, mix in the vanilla extract.

Nutrition Information (Per 100g)

  • Calories: 514.9 kcal
  • Fat: 46.05 g
    • Saturated Fat: 27.31 g
  • Carbohydrates: 22.8 g
    • Sugars: 22.35 g
  • Protein: 2.71 g
  • Fiber: 0 g

Advice

The listed ingredients yield approximately two cups of cream, which can be used to decorate 8-10 cookies.