How to pour hot sugar syrup into a stand mixer that is whisking egg yolks for French buttercream (you can also use the same technique for Italian meringue). I was making French buttercream for a Coffee and Walnut Cake: poiresauchocolat.net/2013/05/coffee-walnut-cake-v2.html. This video also appears in the Foundation post for Swiss and Italian meringue: poiresauchocolat.net/2013/08/foundations-no8-meringue-part-ii.html

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