Maple Buttercream

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3 egg yolks
225 ml maple syrup
225 g cold unsalted butter, cut into cubes

  • Whip the egg yolks slightly for about 5 minutes. Set aside.
  •  Heat the maple syrup until it reads 240 F on your candy thermometer (this will take around 15 minutes).
  • Pour the hot maple syrup into the egg yolks (while whipping) on a steady stream.
  • Continue whipping until the sides of the bowl has cooled down.
  • Add the butter a couple of pieces at a time.
Bon app├ętit,

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