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 *Theft, secondary editing, and re-uploading of this video are prohibited. 🎵Music provided by 브금대통령 🎵Track : 에어컨 아래에서 - • [Royalty Free Music] 에어컨 아래에서 / Under... 🎵Music provided by 브금대통령 🎵Track : 소개팅 가는길 - • [브금대통령] (귀여운/설렘/Piano) 소개팅 가는길/Going ...