Genoise-style buttercream
If you want to fill and decorate a Christmas Yule Log (Bûche de Noël), buttercream is the perfect choice for a rich taste and nice appearance.
There are different methods to make buttercream, and the following recipe presents the Genoise-style one, which uses whole eggs rather than just yolks or whipped whites. As you can imagine, it is not the lightest of buttercreams, but it is well suitable for the holiday season! 🙂
Genoise-style buttercream
Print recipeIngredients
| 3 | Eggs (room temperature) |
| 200g | Granulated sugar |
| 60ml | Water |
| 30g | Glucose (you can omit it or replace it with honey) |
| 350g | Unsalted butter (very soft) |
| 140g | 70% Chocolate (Optional - Melted on a bain-marie and cooled) |
| Other flavourings (e.g. coffee, vanilla...) (optionalyl, to your taste) |
Directions
Note
The buttercream can be used at once since it has the perfect consistency to be spread or piped. It can also be stored for several days in an air-tight container in the fridge, but then it must be left at least 10 minutes at room temperature before using.
