Silky, creamy and custardy French buttercream made with egg yolks pipes beautifully and is easily spreadable. French buttercream is one of my most special butter creams as it’s the only buttercream made by mixing a hot sugar syrup in an egg yolk foam (or pâte à bombe) and because it’s simply made using egg yolks and butter; it’s super rich, decadent and luxurious.
A very delicious buttercream, that you would want to make it over and over!



Ingredients used:
*(Measurements are in weight & volume)

Salted Butter - 250g or 1 ⅛ cups
Water - 45g or 45ml
Granulated Sugar - 110g or ½ cup + 1tbsp
Egg Yolks - 70-75g or 4 (large)
Vanilla Bean Extract - 5g or 1 tsp




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