Progres with grand marnier ii (buttercream)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Milk |
| 10 | larges | Egg yolks |
| 10 | ounces | Sugar |
| 26 | ounces | Butter |
Directions
BUTTERCREAM
Buttercream: ============
Heat the milk in a saucepan.
In a bowl, whisk together the egg yolks and the sugar. Add heated milk to egg/sugar mixture and whisk after off heat.
Put the mixture back in the saucepan and whisk while heating, until smooth and fairly thick. Remove from heat and strain back into the bowl.
Cool in refrigerator.
When chilled, remove from refrigerator and place in a blender.
While blending on low speed, add butter a little at a time. Blend until smooth, then return to refrigerate.
Set aside for use in the rest of the Progres with Grand Marnier recipe.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA From: Rob Stewart Date: 09-12-94