SilverSage
Member
1 pound unsalted butter, cold
3 whole eggs
4 egg yolks
Pinch of salt
3 tablespoons water
6 tablespoons dark grade maple syrup
3/4 cup sugar
1 tablespoon bourbon
Beat the butter with the paddle attachment of a stand mixer until soft, but still cold.
With a whisk in a separate bowl on the mixer, beat the eggs, yolks and salt until loose.
In a saucepan, boil the water, sugar, and syrup to soft-ball stage, 236-238F.
With the mixer running on the eggs, slowly drizzle the hot syrup into the eggs. Continue whipping until very thick and fluffy and cooled.
Put the bowl with the butter and paddle attachment back on the mixer. Beat the eggs into the butter a spoonful at a time until it's smooth and creamy.
Beat in the bourbon.
This made enough to fill a 10 inch, 4 layer cake, between the 3 layers, with a bit left over.
3 whole eggs
4 egg yolks
Pinch of salt
3 tablespoons water
6 tablespoons dark grade maple syrup
3/4 cup sugar
1 tablespoon bourbon
Beat the butter with the paddle attachment of a stand mixer until soft, but still cold.
With a whisk in a separate bowl on the mixer, beat the eggs, yolks and salt until loose.
In a saucepan, boil the water, sugar, and syrup to soft-ball stage, 236-238F.
With the mixer running on the eggs, slowly drizzle the hot syrup into the eggs. Continue whipping until very thick and fluffy and cooled.
Put the bowl with the butter and paddle attachment back on the mixer. Beat the eggs into the butter a spoonful at a time until it's smooth and creamy.
Beat in the bourbon.
This made enough to fill a 10 inch, 4 layer cake, between the 3 layers, with a bit left over.
