3 egg yolks
7 Tbsp. sugar
1/3 cup water
3/4 cup butter, softened
1 Tbsp liqueur, optional
1/3 cup ground nuts, optional
1 1/2 tsp vanilla, optional
Beat yolks until light, set aside. In a heavy 2 1/2 qt. sauce pan,
combine sugar and water, stir over medium heat until sugar is
dissolvd and mixture is boiling. Wash down the sides of the pan
with a pastry brush dipped in cold water. Boil without stirring
to 239 degrees F. Remove from heat and pour into yolks, beating
constantly. Continue to beat until light, fluffy, and cool to the
touch. In a medium bowl, cream butter. Gradually add butter to
yolk mixture, beating constantly, about 2 Tbsp. at a time until
smooth, shiny, and spreadable. Flavor as desired.
Stiffly whipped cream or vanilla pastrycream may be added if desired.
Use immediately or chill until ready to use.
Store up to 3 days in the refrigerator, or freeze up to 2 months.
Yield: 1 1/2 cups. To make 3 cups, double amounts of egg yolks,
sugar, and butter; use 1/2 cup water. For flavorings, double
amounts of liqueur or vanilla, or use 3/4 cup ground nuts.