8 egg yolks, 250g sugar, 250g unsalted butter, softened, Coffee extract, cocoa powder or melted chocolate couverture, praline, etc.
Before starting this Crème au Beurre (French buttercream) recipe, make sure you have organised all the necessary ingredients. The use of a kitchen scale is recommended to make sure you are using accurate quantities. Tip the sugar in a stainless steel saucepan. Add a little water. Make sure you do not add too much water: use just enough to humidify the sugar. ...
High-quality chocolate for use in cooking and professional confecionery. It has a high cocoa butter content (at least 31% and up to 50%). It is especially suitable for coating, mousses and chocoltae icing and sauces.