Coffee Butter Cream

Coffee butter cream
80g        Egg Yolks
90g        Sugar
40g        Water
125g      Soft butter (shiny)
1 Tsp      Coffee extract

Whisk egg yolks until pale, it will take about 5-7 minutes.

Heat the sugar and water and boil until 118-120C, soft ball stage.

Reduce the speed of mixer, pour hot syrup and then back to full speed until cool.

Add very soft butter little at a time. When all the butter is mixed, whip for a further 2 minutes.

Add the coffee extract and whisk by hand, check the taste. Add more if needed.

Opera Cake (Assemble)

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