• Cream the butter.
• Place the stock syrup and egg yolks in a pan, heat to boiling point.
• Remove from the heat and beat until cooled.
• Remove form the mixing bowl, cream the butter and gradually add the egg and sugar mixture back into
Subscribe for instant email notification on Blog posts, news and upcoming events.
I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.