Good morning! I have a new friend to play with in the kitchen, and he’s Irish! Instead of making pate a bombe, we’re making zabaglione Tyler Florence style (replacing marsala with Bailey’s Irish Cream) as a base for our buttercream.
Yes, I am a Tyler fan. You might have noticed.
- 4 egg yolks
- 1/4 cup sugar
- 1/4 cup Bailey’s Irish Cream
- 1 cup unsalted butter, softened
- Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy (I used my Kitchen Aid bowl for this).
- Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly.
- Gradually pour in Bailey’s Irish Cream while continuing to beat – don’t let it boil.
- Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.
- Return mixing bowl to the stand up mixer and whisk until mixture cools.
- Add butter, one (1) tablespoon at a time until completely incorporated.
- Transfer buttercream to a pastry bag and pipe filling on macaron shells.