Pierre Herme's buttercream recipe

Discussion in 'Pastries & Baking' started by iankie, Mar 6, 2014.

  1. iankie

    iankie

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    At home cook
    I was reading a Opera cake recipe from Pierre's book.

    the coffee buttercream recipe is followed:

    25g     water

    90g     granulated sugar

    100g   egg

    170g   butter,softened

    10g      instant coffee powder 

    and it says "Heat the water and sugar over low heat,In a bow, beats the eggs,then pour the boiling syrup into them

    ,continue beating until it cools completely , incorporate the butter."

    but from what I understand,we always cook the syrup to 120-125ºC then pour into eggs.

    not just boiling syrup.

    is there something wrong about this recipe? or it would work too?

    thanks a lot.

    ian
     
  2. flipflopgirl

    flipflopgirl

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    Retired Hospitality
    Last edited: Mar 7, 2014
  3. flipflopgirl

    flipflopgirl

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    Retired Hospitality
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