The most airy! The famous FRENCH CLASSIC BUTTER CREAM! inexpensive and stable 

The most airy! The famous FRENCH CLASSIC BUTTER CREAM! inexpensive and stable! very tasty!
INGREDIENTS (for a cake of 26 cm)
500 g of sugar
120 ml of water
5 yolks (or 2 medium-sized eggs)
ATTENTION!!! eggs for this cream should be taken as fresh as possible and before using their shells should be thoroughly washed and disinfected with alcohol
500 g butter
vanilla extract or other flavoring (optional)
Ingredients for a cake of 18 cm (or for 12 cupcakes)
250 g of sugar
60 ml of water
3 yolks (or 1 medium-sized egg)
ATTENTION!!! eggs for this cream should be taken as fresh as possible and before using their shells should be thoroughly washed and disinfected with alcohol
250 g butter
vanilla extract or other flavoring (optional)
SAVOYARDI recipe!
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