Orange French Buttercream
 
Makes about 4½ cups
Ingredients
  • 1¾ cups (350 grams) granulated sugar
  • ¼ cup (24 grams) packed orange zest (about 4 oranges)
  • 4 large egg yolks (76 grams), room temperature
  • 2 large eggs (100 grams)
  • 2 cups (454 grams) Président unsalted butter, softened
  • 1 tablespoon (15 grams) orange liqueur
  • ¼ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer, whisk together sugar and orange zest by hand until combined. Whisk in egg yolks and eggs. Place mixer bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 155°F (68°C) to 160°F (71°C).
  2. Carefully return bowl to stand mixer fitted with whisk attachment, and beat at high speed until bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. Beat in liqueur and salt. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature, and rewhip before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/orange-paris-brest/