From The Cake Bible
by Rose Levy Beranbaum
(William Morrow & Co., 1988)
Adapted by StarChefs.com
Yield: 4 cups
- 6 large egg yolks
- ¾ cup sugar
- ½ cup corn syrup
- 2 cups unsalted butter, softened
- 2 to 4 Tablespoons liqueur or eau-de-vie of your choice
Have ready a greased 1 cup heatproof glass measure near the range.
In a bowl beat the yolks with an electric mixer until light in
color. Meanwhile, combine the sugar and corn syrup in a small
saucepan (preferably with a nonstick lining) and heat, stirring
constantly, until the sugar dissolves and the syrup comes to a
rolling boil. (The entire surface will be covered with large bubbles.)
Immediately transfer the syrup to the glass measure to stop the
If using an electric hand-held mixer, beat the syrup into the
yolks in a steady stream. Don’t allow syrup to fall on the
beaters or they will spin it onto the sides of a bowl. If using
a stand mixer, pour a small amount of syrup over the yolks with
the mixer turned off. Immediately beat at high speed for 5 seconds.
Stop the mixer and add a larger amount of syrup. Beat at high
speed for 5 seconds. Continue with the remaining syrup. For the
last addition, use a rubber scraper to remove the syrup clinging
to the glass measure. Continue beating until completely cool.
Gradually beat in the butter and, if desired, any optional flavoring.
Place in an airtight bowl. Bring to room temperature before using.
Rebeat to restore texture.