Makes about 1 cup buttercream
125 grams (4½ ounces or 1 stick + 1 tablespoon) unsalted butter, softened
70 grams (2½ ounces or 5 tablespoons) granulted sugar
3 egg yolks at room temperature
2 ounces gianduja
Melt the gianduja along with 2 tablespoons water in a double boiler. Set aside to cook to room temperature.
Beat the butter until smooth.
In a separate bowl, beat the egg yolks with an electric mixer until thick and foamy.
Combine the sugar and 2 tablespoons water in a small saucepan and boil to the soft ball stage (238°F). Very gradually add the syrup to the egg mixture in a thin stream, beating rapidly between each addition. Beat with an electric mixer until thick and fluffy and room temperature. Beat in the butter, a tablespoon at a time. If the mixture looks curdled keep beating at high speed. If it gets soupy, refrigerate for about 15 minutes and beat again. Finally beat in the gianduja buttercream.
Recipe Copyright by Michael Krondl