Steps to Make Authentic Butter Cream (Pâte à Bombe) in 27 Minutes at Home

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, authentic butter cream (pâte à bombe). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Bring the butter to room temperature. To create a basic pâte à bombe: beat the egg yolks with a whisk until they become thick and white. Pâte à bombe is a French term for a base which is necessary in many recipes which call for raw French Buttercream, which is a rich and velvety cream, is made using the technique called Pâte à Set aside to cool.

Authentic Butter Cream (Pâte à Bombe) is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Authentic Butter Cream (Pâte à Bombe) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have authentic butter cream (pâte à bombe) using 5 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Authentic Butter Cream (Pâte à Bombe):

1. Prepare 200 grams Unsalted butter
2. Get 50 grams Egg yolk
3. Prepare 40 grams Granulated sugar
4. Prepare 20 ml Water
5. Take 1 tbsp Your preferred liquour, such as rum or curacao

Anyway, once you've added all the syrup, keep mixing until the pâte à bombe and the bottom of the bowl have cooled down to room temperature. Pâte à Bombe is the product of whipping egg yolks with cooked sugar to make a fluffy, rich base for many recipes like chocolate mousse. Allow the sugar-yolk mixture to beat on high until the outside of the mixing bowl is at room temperature. The pâte à bombe should be doubled in volume and a fluffy.

Instructions to make Authentic Butter Cream (Pâte à Bombe):

1. Bring the butter to room temperature.
2. To create a basic pâte à bombe: beat the egg yolks with a whisk until they become thick and white.
3. Add water and the granulated sugar to a small frying pan or pot. Boil while occasionally lifting the pan off of the heat and shaking it, taking care not to let it scald.
4. If you have a thermometer, the ideal temperature for Step 3 is about 110-120℃.
5. From here, you'll have to work quickly, so there are no more pictures, but you want to heat the sugar to a point right before it becomes caramel. Ideally, it should be slightly sticky.
6. Gradually beat in the sugar from Step 3, just before it reaches a candied state, a little at a time to the egg yolks from Step 2.
7. In Step 6, if you add too much at once, the egg yolk with stiffen like candy on the spot. Imagine adding it slowly to the center of the whisk.
8. In Step 6, be sure to add the Step 3 syrup while it's still hot. This is an important step for pasteurize the egg yolks.
9. Continue to beat Step 8 until it's cooled. This completes your basic pâte à bombe. It should be thick enough for you to write letters as it drizzles off a spoon.
10. Knead the butter from Step 1 into a sticky paste-like texture.
11. Add the butter from Step 10 to the egg mixture in Step 9 in 3-4 parts and knead until smooth. This completes your basic butter cream.
12. Now you should have a light and fluffy cream. If it's a little too soft, then cool it in the refrigerator before use.
13. There's no limit to the variations you can make!! Add jam, fragrance, or western liquor, and enjoy coming up with your own flavor.
14. I published "Caramel Butter Cream using a Pâte à Bombe". Definitely give this one a try for macarons.
15. I improved the recipe by reducing the sweetness of the pâte à bombe by a half. I also reduced the water amount by a third to simplify the pasteurization process.
16. If you prefer a sweeter version, use 80 g of granulated sugar with 30 ml of water.

The "pâte à bombe" is a French name for a mixture that will serve as the base for the chocolate mousse. Many chocolates I buy in American supermarkets do not work well when melted. They do not contain the right ratio of cocoa butter, and above all, they are added with nasty ingredients that. Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness.

So that’s going to wrap it up for this special food authentic butter cream (pâte à bombe) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!