Coffee Buttercream
Ingredients
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- 1
Bring the sugar and water to 115°C.
- 2
Pour the syrup in a thin stream over the previously beaten eggs, on the mixer at high speed. The syrup must not touch the whisk or the bowl of the machine. Let it whip until fully cooled.
- 3
At the same time, make a creamed butter and gradually fold it into the cooled bombe base, using the mixer at high speed until you get a smooth, creamy cream.
- 4
Flavor with coffee extract to your taste.
- 5
Use immediately.
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Per 100g
Allergens
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