Source: Rose Levy Beranbaum, The Cake Bible
Ingredients
- egg yolks (112 g, 4 oz)
- sugar (150 g, 5-1/4 oz)
- corn syrup (164 g, 5-3/4 oz)
- softened butter (454 g, 16 oz)
- Optional: liqueur or flavoring (coffee, tea, etc) – 28-56 g, 1 to 2 oz
Directions
- Prep: Keep a greased, 1-C heatproof measure near the range
- Beat eggs until light in color
- Combine sugar and corn syrup in a small, nonstick saucepan on med-high heat, stir constantly and bring to a rolling boil (entire surface covered with big bubbles). Immediate transfer to heatproof measure to stop cooking.
- Hand mixer: Beat syrup into eggs in a steady stream. Do not let syrup fall down on beaters, it will spin syrup to side of bowl.
- Stand mixer: pour small amount into yolks, beat immediately on high for 5 seconds. Continue with remaining syrup. Scrape heatproof container to get remaining syrup. Beat until completely cool.
- Gradually beat in butter and any optional flavoring.
