Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, authentic butter cream (pâte à bombe). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

French Buttercream, which is a rich and velvety cream, is made using the technique called Pâte à bombe. Pâte à bombe is a French term for a base which is necessary in many recipes which call for raw eggs. In order to pasteurize the eggs, a hot syrup is made which is added to the whisked yolks.

Authentic Butter Cream (Pâte à Bombe) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Authentic Butter Cream (Pâte à Bombe) is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook authentic butter cream (pâte à bombe) using 5 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Authentic Butter Cream (Pâte à Bombe):

1. Get 200 grams Unsalted butter
2. Make ready 50 grams Egg yolk
3. Get 40 grams Granulated sugar
4. Prepare 20 ml Water
5. Prepare 1 tbsp Your preferred liquour, such as rum or curacao

Mix in the cream from the oreo biscuits, add. French Buttercream, which is a rich and velvety cream, is made using the technique called Pâte à bombe. Pâte à bombe is a French term for a base which is necessary in many recipes in which raw. French buttercream is a lesser well known style of buttercream that is made with a base known as pâte à bombe.

Steps to make Authentic Butter Cream (Pâte à Bombe):

1. Bring the butter to room temperature.
2. To create a basic pâte à bombe: beat the egg yolks with a whisk until they become thick and white.
3. Add water and the granulated sugar to a small frying pan or pot. Boil while occasionally lifting the pan off of the heat and shaking it, taking care not to let it scald.
4. If you have a thermometer, the ideal temperature for Step 3 is about 110-120℃.
5. From here, you'll have to work quickly, so there are no more pictures, but you want to heat the sugar to a point right before it becomes caramel. Ideally, it should be slightly sticky.
6. Gradually beat in the sugar from Step 3, just before it reaches a candied state, a little at a time to the egg yolks from Step 2.
7. In Step 6, if you add too much at once, the egg yolk with stiffen like candy on the spot. Imagine adding it slowly to the center of the whisk.
8. In Step 6, be sure to add the Step 3 syrup while it's still hot. This is an important step for pasteurize the egg yolks.
9. Continue to beat Step 8 until it's cooled. This completes your basic pâte à bombe. It should be thick enough for you to write letters as it drizzles off a spoon.
10. Knead the butter from Step 1 into a sticky paste-like texture.
11. Add the butter from Step 10 to the egg mixture in Step 9 in 3-4 parts and knead until smooth. This completes your basic butter cream.
12. Now you should have a light and fluffy cream. If it's a little too soft, then cool it in the refrigerator before use.
13. There's no limit to the variations you can make!! Add jam, fragrance, or western liquor, and enjoy coming up with your own flavor.
14. I published "Caramel Butter Cream using a Pâte à Bombe". Definitely give this one a try for macarons.
15. I improved the recipe by reducing the sweetness of the pâte à bombe by a half. I also reduced the water amount by a third to simplify the pasteurization process.
16. If you prefer a sweeter version, use 80 g of granulated sugar with 30 ml of water.

This base is made by beating egg yolks and creating a hot sugar syrup. The syrup is then streamed into the egg yolks while the mixer is running. Butter is added at the end to finish the buttercream. Other names: Common buttercream and pâté à bombe buttercream. French buttercream is a rich, light and smooth icing that consists of sugar syrup, egg yolks and butter.

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