- 2 whole eggs
- 2 egg yolks
- 140g caster sugar
- 250g unsalt softened butter cut into chunks
For the coffee cream :
- 10g instant coffee
For the praline butter cream :
- Sufficient rpaline mixture 50% minimum nuts
For the chocolate butter cream :
- 10 - 20g cocoa powder
Using a mixer and a mixing disc, beat the whole eggs and egg yolks with any powdered flavourings (instant coffee or cocoa - the praline mixture will be added at the end of the recipe) until you obtain a foamy mixture.
Make a syrup by heating the sugar and water together at 121°C
To pour the syurp onto the eggs, use the same method as for Italien meringue. With the mixer on, gently pour the hot syurp onto the eggs, making sure that the whisk components do not project the sugar onto the sides of the bowls. Whisk until the bowl and the mix still feel warm to touch (40°C).
At this temperature, add the softened butter, chunk by chunk
Chill the butter cream, but remember to take it out of the fridge before you want to use it, otherwise it will be very hard and impossible to pipe with.