Fine butter cream with S17
- 350gr butter
- 280gr S17
- 30gr water
- 2 egg yolks
Mix 280gr S17 in powder form with 30gr water and heat up until 65°C.
Beat the 350gr butter until you obtain a soft mass.
Add the 2 egg yolks to the soft butter mass.
Add the fondant and mix with a spreadsheet or a whisk.
Add aroma of your choice.