Traditional French Buttercream
30 min
total
4
people
461
calories per serving
Ingredients
4 people
- 166.7 gUnsalted butter (room temperature)
- 100 gWhite sugar
- 33.3 mlMineral water
- 2.7 pcEgg (yolks only)
- 0.7 pcVanilla bean (scraped)
Method
A silky, smooth texture that melts instantly. The cream is glossy, supple, and carries a clean aroma of fresh butter and vanilla.
- 1
Work the butter with a spatula until it reaches a soft ointment consistency. It must not be melted, only malleable.
- 2
In a saucepan, mix the white sugar and mineral water. Bring to a boil until 118°C. The syrup should be translucent and coat the spoon.
- 3
Whisk the egg yolks while pouring the hot syrup in a thin stream. The mixture should double in volume, turn pale, and cool down completely.
- 4
Incorporate the softened butter bit by bit into the cold sabayon while whisking. The cream should become smooth, firm, and perfectly silky.
Frequently asked questions
How do you get this dish right?
- If the cream curdles, slightly warm the sides of the bowl to smooth out the emulsion.
- The sabayon must be completely cold before adding the butter, otherwise it will melt.
How long does this dish keep?
Store in the fridge. Take the cream out 30 minutes before use to regain its suppleness.
4.3
8 reviews
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