Fine butter cream with S17


  • 350gr butter
  • 280gr S17
  • 30gr water
  • 2 egg yolks
  • Aroma
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  • 1

    Mix 280gr S17 in powder form with 30gr water and heat up until 65°C.

  • 2

    Beat the 350gr butter until you obtain a soft mass.

  • 3

    Add the 2 egg yolks to the soft butter mass.

  • 4

    Add the fondant and mix with a spreadsheet or a whisk.

  • 5

    Add aroma of your choice.

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