*  Exported from  MasterCook  *
 
                          BUTTERCREAM - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Basics                           Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lg           Egg yolks
    1 3/4   c            Sugar
      1/2   c            Water
      1/2   lb           Butter, sweet
 
        Combine the sugar and water in a small saucepan
   over medium heat, stirring to dissolve.  Wash down the
   sides of the pan with a damp brush and cook the syrup
   to 238 F without stirring.
   
        Begin to beat the egg yolks in a mixer.  When the
   syrup reaches the correct temperature, turn the mixer
   to high and add the syrup slowly to the eggs.
   Continue to beat until the mixture has cooled.
   
        Add the butter, bit by bit, to the yolk-sugar
   mixture and beat until fluffy.  (The butter should be
   at a creamy consistency before adding to the mixture.
   If necessary, beat the butter to soften it first.)
   
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
   
        Chef:  Bruce LeFavour, Rose et Le Favour, St.
   Helena,
        :      Napa Valley, California
   
        Pastry Chef:  Ann McKay
  
 
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