This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 63945% Sugar 7 3/4 oz.
12.5% Water 2 1/8 oz.
27% Egg yolks, 4 5/8 oz.
100% Butter, 1#1 3/8 oz. (add until it emulsifies, might not need all the butter)
MOP:
- Heat sugar and water to a soft ball consistency (make a pâte à bomb).
- Whip up egg yolks while sugar/water is heating up. You cant over whip the egg yolks because of the fat content in the yolks.
- When sugar reaches a soft ball, add to the eggs (like for Italian meringue). Cool while whipping.
- When the mixture cools to body temperature, add the butter slowly. Add butter until the mixture emulsifies, you might not need all the butter scaled.
- Add a pinch of salt to aide in flavouring.
- If you choose, you can add a flavour at this time. For instance, for the Opera Cake we added approximately 2 T of Triblit to the buttercream.
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