I was reading a Opera cake recipe from Pierre's book.
the coffee buttercream recipe is followed:
90g granulated sugar
10g instant coffee powder
and it says "Heat the water and sugar over low heat,In a bow, beats the eggs,then pour the boiling syrup into them
,continue beating until it cools completely , incorporate the butter."
but from what I understand,we always cook the syrup to 120-125ºC then pour into eggs.
not just boiling syrup.
is there something wrong about this recipe? or it would work too?
thanks a lot.