I think I may have done it!!
I tried the Classic BC this afternoon and used the tips given here. Tested my thermometer, had everything ready to go, left the syrup in the pan, worked quickly, and managed to not end up with lumps, syrup in the beaters, or a curdled mess.
Having never made this kind of BC before I was surprised it was pale yellow…is that right? I don’t know why I was expecting white, considering the eggs and butter, but I thought I did something wrong.
I was also unsure, after beating the syrup into the eggs, how thick it was supposed to be at that stage. Mine was pretty thin until I beat in the butter and then it became…well…not super-thick but thicker and creamy.
Finally, I noticed this BC is very soft, very airy and delicate. I noticed the same thing with the Classic Egg White Chocolate BC. It almost seems like it is too soft to cover a cake with right after it’s first made. Do these BCs need to rest a bit (maybe in the fridge?) before frosting?
I flavored this with lemon and I seriously had to restrain myself from eating the whole bowl. It was like a lemon cloud…delicious and ethereal.
I hope this sounds right, but even if I botched another batch at least this one is edible.