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Crème au Beurre I

Pâte à Bombe–based Buttercream

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

This type of buttercream is also known as French or common buttercream. It is made by beating hot syrup into eggs or egg yolks to create a base mix known as pâte à bombe. Butter is then whipped into it to create a very luxe, light icing. It has a pale yellow tinge and is the richest of all buttercreams.

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