Saturday, October 22, 2011

Pâte à Bombe (French Buttercream)

All I can say is OMG - where have you been my entire life! Now mind you, I don't have a sweet tooth which is a good thing in this business; but this, oh, it's just PURE JOY!
Made by whisking egg yolks with a soft ball sugar mix the end result is a creamy, smooth, not overly sweet buttercream that you just want to eat with a spoon. I have to say, this could very well turn into my favorite buttercream!
So on to crumb-coating, icing and decorating our Génoise cake. Here's what I ended up with, definitely need more practice before practical exam!


  1. Your cake looks amazing!
    Would you consider sharing your french bc recipe?

  2. I really can't share the exact recipe because of proprietary reasons but there are plenty online that are very similar. Sorry I'm not more help!