Creme au Beurre

• 160 g sugar
• 85 ml water
• 1 egg

Prepare a syrup boiled to the soft-ball stage using the sugar and water. In an electric mixer; beat the egg and egg yolks until well combined. With the mixer running, gradually pour in the boiled syrup in a thin, steady stream down the inside of the bowl. Continue beating until the mixture has cooled into a thick, pale custard.

Finally, add the butter gradually in small knobs, ensuring