FRENCH BUTTERCREAM

 

• Prep Time & Total Time : 15 min.

Ingredients

• 5 egg yolks
• pinch of salt
• 100g (or ½ cup) granulated sugar
• 60ml (or ¼ cup) water
• 250g (or 1 cup + 5 teaspoons) unsalted butter, at room temperature

This recipe makes approximately 400g (2 cups) of buttercream, enough to frost one cake or roughly 10 cupcakes with a modest amount of frosting. If you prefer a generous amount of frosting on your cake, I recommend making two batches.

Instructions

1. Begin by preparing the paté au bombe. In a small saucepan, combine the sugar and water. Heat gently over low heat, stirring until the sugar dissolves. Increase the heat and attach a sugar thermometer to the pan. In a separate heatproof bowl, whisk together the egg yolks and salt until frothy.

2. Once the sugar syrup reaches 114°C/238°F, remove it from the heat. Slowly pour the syrup into the egg yolks while continuously whisking. Be careful to pour the syrup down the sides of the bowl, away from the whisk, to prevent splattering. Increase the mixer's speed to high and beat until the mixture cools to body temperature and thickens, resulting in a lightened color.

3. Once the paté au bombe has cooled sufficiently, gradually add the butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding more. After incorporating all the butter, add the vanilla and mix until combined. Use immediately or store covered in the refrigerator for up to 1 week, or freeze for up to 2 months in a suitable container.

4. To use refrigerated buttercream, allow it to come to room temperature for approximately 3 hours, or microwave it in 30-second intervals, stirring between each interval, until softened and spreadable. Thaw frozen buttercream in the refrigerator overnight, then bring to room temperature before use, and briefly mix until smooth.

5. Serve the buttercream at room temperature. If using to frost a cake or cupcakes, allow them to come to room temperature before serving, which takes about 3 hours in a warm kitchen.

First and foremost, let's outline some key details about this exquisite buttercream:

1. Color: pale yellow
2. Fat content: 54%
3. Sugar content: 23%
4. Texture: velvety smooth
5. Level of difficulty: normal to hard.

While some may find the process daunting, particularly with the addition of hot sugar syrup, I must confess, I found it quite manageable—even as a novice baker. However, a word of caution for those less experienced: handle the sugar syrup with care. Beyond that, the recipe flows smoothly, especially for those accustomed to crafting caramel treats.

An intriguing aspect of French buttercream lies in its high fat content, primarily attributed to the lavish use of egg yolks. This richness, while undeniably divine, does come with a caveat: French buttercream is prone to melting in warmer temperatures. Hence, if you're considering a journey with frosted delights in scorching conditions, perhaps opt for a buttercream with a lower fat content—unless, of course, you're blessed with an air-conditioned carriage.

Despite its indulgent fat content, French buttercream does not leave a greasy residue. On the contrary, its texture is often lauded as "fluffy," "soft," and "creamy" by those fortunate enough to taste it. Admittedly, my panel of taste testers, though weary from mundane meetings, graciously provided feedback, unanimously praising its velvety smoothness.

Overall, the reception for this buttercream has been overwhelmingly positive. While a discerning few suggested a hint more vanilla extract, and another detected a subtle "eggy" note, the majority extolled its delicate yet satisfying sweetness, deeming it simply "the best."

When it comes to unleashing your inner kitchen prowess, there's something undeniably delightful about working with buttercreams, especially ones like this.

Adapting the recipe for American buttercream to suit your taste is a breeze. If you prefer it sweeter, simply add more powdered sugar. You can adjust the vanilla, salt, or cream to tailor it to your liking. It's a straightforward process.

While the recipe for French buttercream might seem a bit more complex to customize, it's actually quite easy once you grasp the fundamentals. It starts with making a paté au bombe, essentially an Italian meringue but with egg yolks instead of whites. When developing this recipe, I experimented with various paté au bombe recipes. They typically called for 20-33 grams of sugar per yolk. I opted for 20 grams to strike a balance between flavor and sweetness.

The beauty of this recipe? You can always add more sugar if you prefer it sweeter, but don't exceed 33 grams per yolk. Similarly, the amount of butter can be adjusted to your preference. Most recipes suggest 45-75 grams of butter per yolk. I settled on 50 grams per yolk to maintain a creamy texture without overwhelming the flavor.

So, feel free to get creative with these buttercream recipes! They're easily customizable once you understand the basics of paté au bombe and butter. It's simple yet endlessly satisfying. Enjoy the process!