French buttercream

Ingredients:

• 2 large eggs + 2 large yolks
• 1.5 cups of sugar
• A pinch of coarse salt
• 350 g butter at room temperature, cut into 2.5 cm pieces.
• 1 tsp vanilla extract
• Special equipment: Syrup thermometer

Preparation:

1. Place all the eggs and yolks in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (A finger mark should remain on the surface for a few seconds.)
2. Meanwhile, combine the sugar and 1/3 cup water in a medium saucepan and place over medium heat. Attach a syrup thermometer to the side of the pan and cook, without stirring, until the syrup reaches the soft-ball stage (115°C).
3. While continuing to beat the eggs at medium-high speed, slowly pour in the hot syrup, directing it between the side of the bowl and the beaters. Continue beating until the bottom of the bowl and the mixture have cooled, 10-15 minutes. At this point, the mixture should be thick but not hold peaks. Stir in the salt.
4. Beating on medium-high speed, add the butter a few pieces at a time. The cream may seem to thin out as you add the butter, but it will thicken again to stiff peaks once all the butter is incorporated. Stir in the vanilla extract.
5. Use the cream immediately or refrigerate it overnight in an airtight container. You may need to beat the cream slightly before use to make it smooth.
   
   

   Note

   
   If you plan to use flavoring or coloring, add it at the very end.