Crème au Beurre I

Pâte à Bombe–based Buttercream

Preparation info
  • Makes

    1 kilogram

    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 400 grams (14 ounces) sugar
  • 5 large egg yolks, at room temperature


Prepare your mise en place.

Combine the sugar with 150 milliliters (5 ounces) water in a medium heavy-bottomed saucepan, stirring with a wooden spoon until the mixture is the consisten