Classic Anglaise Buttercream
Master the Perfect Macaron Filling: Easy Anglaise Buttercream Recipe!
Anglaise Buttercream is a beloved filling for macarons! While the recipe might seem daunting at first glance, you’ll find it surprisingly simple and quick to make. Follow this detailed guide to create a deliciously smooth and rich buttercream that will elevate your macarons to the next level.
Ingredients
- 4 fresh egg yolks (approx. 85-90g)
- 53g granulated sugar
- 100g fresh milk
- 300g unsalted butter, softened to room temperature
- 1/2 tsp vanilla extract
Cooking Instructions
Step 1
First, ensure your butter is softened. Take it out of the refrigerator about 1-2 hours before you plan to start. In a bowl, place the 4 egg yolks and 20g of the granulated sugar. Whisk them together until just combined and slightly lighter in color. Don’t overmix.
Step 2
In a small saucepan, combine the 100g of milk and the remaining 33g of sugar. Heat over medium-low heat, stirring until the sugar is completely dissolved. Once the edges of the milk mixture begin to simmer gently, remove it from the heat. Be careful not to let it boil vigorously.
Step 3
Now, it’s time to temper the yolks. Very slowly, drizzle the warm milk mixture into the egg yolk bowl while continuously whisking. This gradual addition prevents the yolks from scrambling. Once fully combined, return the mixture to the saucepan. Cook over very low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 seconds when you draw a line on it). Maintain a gentle simmer.
Step 4
Pour the thickened milk and yolk mixture through a fine-mesh sieve into a clean bowl. This step is crucial for achieving a perfectly smooth and lump-free buttercream.
Step 5
Allow the strained mixture to cool completely. You can speed this up by placing the bowl over an ice bath, or simply cover it with plastic wrap and refrigerate until chilled. The temperature of this base should be similar to the temperature of your softened butter for best results.
Step 6
In a separate large bowl, place the 300g of softened butter. Add the completely cooled Anglaise mixture to the butter. Using an electric mixer (handheld or stand mixer), start on low speed and gradually increase to medium-high. Begin mixing the butter and the cooled base.
Step 7
Initially, the mixture might look curdled or like it’s separating – this is completely normal! Don’t worry. Continue to mix. The key here is persistence; just keep the mixer going.
Step 8
As you continue to mix, you’ll notice the butter and the Anglaise base slowly starting to emulsify and come together. It might seem like a gradual process, but keep mixing patiently.
Step 9
Keep mixing until the buttercream becomes smooth, light, and fluffy, resembling whipped cream. It should hold soft peaks. Incorporate the 1/2 teaspoon of vanilla extract and mix briefly to combine.
Step 10
Once your Anglaise Buttercream is perfectly smooth and creamy, transfer it to an airtight container. Store it in the refrigerator. Give it a quick whisk before using if it has firmed up.
Step 11
Spoon the finished buttercream into a piping bag. Pipe your desired filling onto one half of a macaron shell.
Step 12
Gently place the other macaron shell on top to complete your delicious creation. Enjoy your homemade macarons!
