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The ingredients needed to cook Authentic Butter Cream (Pâte à Bombe):
- You need 200 grams of Unsalted butter.
- Use 50 grams of Egg yolk.
- Get 40 grams of Granulated sugar.
- Take 20 ml of Water.
- Take 1 tbsp of Your preferred liquour, such as rum or curacao.
Steps to make Authentic Butter Cream (Pâte à Bombe):
- Bring the butter to room temperature..
- To create a basic pâte à bombe: beat the egg yolks with a whisk until they become thick and white..
- 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..
- If you have a thermometer, the ideal temperature for Step 3 is about 110-120℃..
- 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..
- 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..
- 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..
- 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..
- 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..
- Knead the butter from Step 1 into a sticky paste-like texture..
- 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..
- Now you should have a light and fluffy cream. If it's a little too soft, then cool it in the refrigerator before use..
- There's no limit to the variations you can make!! Add jam, fragrance, or western liquor, and enjoy coming up with your own flavor..
- I published "Caramel Butter Cream using a Pâte à Bombe". Definitely give this one a try for macarons..
- 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..
- If you prefer a sweeter version, use 80 g of granulated sugar with 30 ml of water..
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