Crème Beurrée au Sirop (Buttercream Made with Syrup)

Ingredients

• 5 décilitres syrup at 28 degrees
• flavouring adopted: vanilla
• 12 egg yolks
• 450 grammes fine butter

Instructions

1. Prepare 5 décilitres of syrup at 28 degrees and infuse in it the flavouring adopted — vanilla, zest, flower petals, etc.
2. Pour the syrup, infused or not, onto the 12 yolks, little by little.
3. Take it over a gentle fire like a crème anglaise.
4. Pass through a cloth.
5. Add the 450 grammes of fine butter.
6. If the flavouring is a liqueur, add half a décilitre of it when the mixture is no more than barely lukewarm.