Buttercream Frosting
A cream frosting filling made from egg yolks, milk, and cream, suitable for layering Napoleon pastry.
Ingredients
Egg yolks (beaten)
25 g
Unsalted butter (for pastry cream filling)
5 g
Cultured butter (whipped)
180 g
Milk
100 g
Cornstarch (sifted)
5 g
Cake flour (sifted)
5 g
Fine granulated sugar
30 g
Salt
1/4 tsp
Instructions
1
Boil the milk syrup
Bring the milk, fine granulated sugar, and salt to a rolling boil.
2
Mix the egg yolk batter
Whisk the egg yolks, then fold in the sifted cornstarch and cake flour. Gradually add Step 1 and mix until smooth.
3
Cook until a gel forms
Place over the stove and cook over low heat until a shiny, gel-like consistency forms. Remove from heat, add the unsalted butter while still hot, and whisk quickly until smooth. Pour into a clean baking tray and press plastic wrap directly onto the surface of the cream filling. Let cool, then refrigerate until needed.
4
Make the buttercream frosting
Whip the cultured butter until completely pale and white, then add the cream filling from Step 3 and mix until smooth to make the buttercream frosting.
