Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, authentic butter cream (pâte à bombe). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Authentic Butter Cream (Pâte à Bombe) is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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

1. Make ready 200 grams Unsalted butter
2. Prepare 50 grams Egg yolk
3. Make ready 40 grams Granulated sugar
4. Make ready 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.

So that is going to wrap this up with this special food authentic butter cream (pâte à bombe) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!