This link has an overview of buttercreams and recipes, including an egg yolk based French buttercream:
http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm
More egg yolk French buttercream recipes:
http://www.mombu.com/cuisine/cuisine/t-french-buttercream-recipe-help-1782338.html
http://www.recipezaar.com/French-Buttercream-Frosting-49651
http://www.easy-french-food.com/mocha-cake.html
Mousseline (Cooked) Buttercream
(Uses whole eggs or egg yolks only.)
http://www.thekitchn.com/thekitchn/diy-recipe/recipe-basic-cooked-buttercream-frosting-068843
HTH
When I make it, I make it the same way as SMBC ('cept I cook it to quite a bit higher temp(despite what some may say about them turning to scrambled eggs...it won't happen if you gradually bring them up to temp and stir them CONSTANTLY with the sugar) than with SMBC). I add a pinch or less of salt with the sugar and yolks before heating begins.
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