Buttercream is a preparation particularly used in French and Italian pastry for filling cakes. There are many ways to make it, and in this recipe, I will present the technique based on Pate à Bombe. A good buttercream must be soft and fluffy and remain very delicate to the palate to not be perceived as too greasy.Also, remember to take cakes filled with buttercream out of the fridge well in advance so that you can enjoy them at the right consistency.
Prepare the Pate à Bombe: Boil sugar and water at 116°C (240°F) and pour over the yolks while they are already foaming in the mixer.
Whip the mass at high speed until it is lukewarm (40 - 50°C, 104°F - 122°F)
When the mass has cooled, add the creamy butter a little at a time, always continuing to whip at medium speed.
Flavor with vanilla or, if you like, with liquors.
If you prefer to flavor the buttercream with a dried fruit paste or chocolate, you can use 100gr of paste or chocolate on 1kg of buttercream.If you want to add melted chocolate, I recommend combining it with butter at a temperature of 30°C (86°F).