180g of soft butter (can be pulled out of the fridge one day prior)
Étapes
Mix the egg yolks strongly with an electric mixer if possible.
Make a syrup using the sugar and the water in a pot on medium heating. The target temperature here is 118°C (water boils at 100°C so just a bit more).
Pour the syrup on the eggs while mixing strongly. The mix should become whiter and make clean ribbons.
In a separate bowl, mix the soft butter until it has a cream like consistency.
Finally put the two parts together while mixing slowly to try and achieve an airy consistency.
Butter cream can be kept in the fridge or frozen, however before using it after being frozen, remember to mix it well for a few minutes.
