Coffee butter cream
80g Egg Yolks
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.