Two ways to make macaron filling with egg yolk

* The two creams have similar sweetness levels but have different textures.
Anglaise buttercream is creamier, and mousseline buttercream has a more springy texture.

1 cup = 240 ml
1 Tbsp = 15 ml
1 tsp = 5 ml

[First Filling : Alnglaise Buttercream]
2 egg yolks (from 2 large eggs)
60 g (1/4 cup + 1 Tbsp) granulated sugar
60 g (1/4 cup) milk
1/8 t salt
220 g (1 cup) unsalted butter (soften)
1 tsp vanilla extract

[Second Filling : Mousseline Buttercream]
200 ml milk
2 yolks (from 2 large eggs)
50g(1/4 cup) sugar
16g(1.5 Tbsp) corn starch
1 tsp vanilla extract
15 g(1 Tbsp) unsalted butter
105 g (1/2 cup minus 1 Tbsp) unsalted butter (soften)


00:00 Intro
00:12 Anglaise Buttercream
01:22 Mousseline Buttercream


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