This French Almond Buttercream is scrumptious, tremendous distinctive, and maybe the rarest of buttercreams.
French Almond Butter Cream
Makes roughly 4¾ cups
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) of water
- 8 massive egg yolks (144 grams)
- ¼ (1 gram) to ½ teaspoon (2 grams) almond extract
- ½ teaspoon (1.5 grams) kosher salt
- 2 mugs (454 grams) unsalted butter, room temperature
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In a medium saucepan, mix sugar and 1/3 cup (80 grams) water. Deliver to a boil over excessive warmth, being cautious to not splatter down the edges of the pan and stirring to assist the sugar dissolve. (Don’t stir as soon as the combination begins to boil.) Prepare dinner till an instant-read thermometer registers 240°F (116°C).
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In the meantime, within the bowl of a mixer fitted with the whisk attachment, beat the egg yolks, almond extract, and salt on medium pace till mixed.
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With the mixer on medium pace, pour the new sugar syrup between the edges of the bowl and beat the attachment in a sluggish, regular stream. Mix till combination thickens and is comparatively cool to the contact, 8 to 10 minutes.
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With the mixer on medium pace, regularly add the butter, a number of cubes at a time. Proceed beating till mild and fluffy, 1 to 2 minutes, stopping to scrape down the edges of the bowl. Use instantly or refrigerate in an hermetic container.
