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Chocolat Crème au Beurre (French Chocolate Buttercream Icing)
Chocolat Crème au Beurre (French Chocolate Buttercream Icing) is a traditional French recipe for a classic cake icing made from creamed butter and caster sugar enriched with egg yolks and flavoured with coffee essence that is the classic cake icing (frosting) for gateaux. The full recipe is presented here and I hope you enjoy this classic French version of: French Chocolate Buttercream Icing (Chocolat Crème au Beurre).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Additional Time:
(+90 minutes chilling)
Serves:
10
Rating: 
Tags : Cake RecipesFrench Recipes
This is the traditional French recipe for the buttercream icing, flavoured with chocolate, that is an essential component of all traditional gâteaux. Use to sandwich together and decorate
Genoese sponge cakes.
Ingredients:
60g chocolate
4 tbsp water
2 egg yolks, beaten
120 to 180g unsalted butter
2 tbsp coffee essence
90g caster sugar
Method:
Place the sugar in a heavy-bottomed pan then add the water and heat gently over a very low heat until all the sugar has dissolved (do not allow to boil). When the sugar has completely dissolved bring the syrup to the boiling point and continue boiling for about 3 minutes, or until the syrup reaches 110°C (as measured on a confectioner's thermometer).
At this point take off the heat and, whisking all the while, add the syrup in a steady stream to the beaten egg yolks. Continue to mix until the mixture is thick and has cooled to room temperature. Cream the butter until soft then gradually beat in the egg yolk mixture. Combine the chocolate and 1 tbsp water in a bain-marie (double boiler) and heat until melted. Take off the heat and allow to cool slightly before beating into the basic buttercream mix. Use both to sandwich gâteaux layers together and to decorate the cake.
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