butter cream calls for a
syrup made with sugar,
corn syrup, and water that
is heated to 244°F/118°C
and then slowly poured
over a mixture of whole
eggs and egg yolks as they
are beaten. The hot syrup
pasteurizes and coagulates
the eggs, making them safe
for consumption. The mix
is then whipped until it
cools, at which point soft
chris devlin
(Chris Devlin)
#1