5/3/10

chocolate...

French buttercream...

Another recipe from leftover egg yolks.

Ingredients:
makes approximate 1 qt.

- 100 g egg yolks, room temperature
- 40 g sugar
- 50 g water
- 200 g sugar
- 20 g glucose syrup
- 450 g unsalted butter, softened
- 100 g dark chocolate, melted

Preparation:

1. Whip egg yolks and sugar in a mixer to thick ribbon.
2. Cook water, sugar and glucose syrup to thread stage (232 degrees).
3. Add cooked sugar to egg yolks mixture in thin steam.
4. Whip the mixture until cool.
5. Add butter, then melted chocolate.

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