A rich yolk-based buttercream with custard depth and a soft texture. Cook syrup to 118°C and whip into yolks to make pâte à bombe before adding butter. Yield: about 1.1 kg. Use for fillings, not hot display.
Yield: 1 portions · Prep 35 min · Bake 10 min
Ingredients
200 g egg yolk
350 g caster sugar
100 ml water
500 g unsalted butter
8 ml vanilla bean paste
2 g fine sea salt
Method
Whip yolks Whip yolks and salt until pale and thick while the syrup cooks. The bowl must be stable before pouring.
Cook syrup Cook sugar and water to 118°C. Brush down crystals and avoid agitation once boiling.
Pour syrup Pour syrup in a thin stream with the mixer running. Keep the stream between whisk and bowl wall.
Cool bombe Whip until the pâte à bombe is thick, pale, and below 30°C so butter will not melt.
Add butter Add soft butter gradually and emulsify. If split, gently warm a small portion and mix back in.
Finish and hold Add vanilla and paddle smooth. Hold chilled and re-whip to service texture before use.
