Today, I’m sharing how to make French buttercream from scratch using pâte à bombe which is a creamy foam made with lots of egg yolks. It is my favorite buttercream that I use for any types of desserts. I will share my tips on how to make a perfect one from your own kitchen.

[PÂTE À BOMBE BUTTERCREAM]
INGREDIENTS:
Egg Yolk: 120g
Granulated Sugar: 190g
Water: 70g
Butter: 450g
Salt: 3 pinch

💬Any questions about French buttercream? Let me know!

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