2 1/2 CUPS (750 ml)
For the Buttercream
- 1 cup (250 ml) whole milk
- ⅔ cup (150 g) sugar, divided
- 4 egg yolks
- 3 ½ sticks (400 g) unsalted butter, at room temperature
- Fill a large mixing bowl with ice and water. Set aside. Combine the milk with half of the sugar in a small saucepan and bring to a simmer. Place the egg yolks and the remaining half of the sugar in a medium mixing bowl and whisk until pale and creamy, about 5 minutes. While continuing to whisk, slowly pour the hot milk mixture into the yolks. Pour this combined mixture back into the saucepan and cook, while stirring with a rubber spatula, until the temperature reaches 180ºF (83°C). Transfer to a clean mixing bowl and set over the ice water bowl to cool to room temperature, about 75°F (25°C). When chilled, whisk in the butter until the mixture is light and creamy.
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