Yield: 16 servings
|4 larges||Egg yolks|
|½ pounds||Butter, sweet|
Combine the sugar and water in a small saucepan over medium heat, stirring to dissolve. Wash down the sides of the pan with a damp brush and cook the syrup to 238 F without stirring.
Begin to beat the egg yolks in a mixer. When the syrup reaches the correct temperature, turn the mixer to high and add the syrup slowly to the eggs. Continue to beat until the mixture has cooled.
Add the butter, bit by bit, to the yolk-sugar mixture and beat until fluffy. (The butter should be at a creamy consistency before adding to the mixture. If necessary, beat the butter to soften it first.)
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California
Pastry Chef: Ann McKay