yolks

  1. E

    Creme Patissiere

    1 qt milk - 12 yolks 8 oz sugar 3 oz flour =Heat milk. Whisk yolks with sugar until light, add flour, whisk until smooth. Add hot milk slowly to yolks, put back on stove and boil gently 2-3 mins whisking constantly.
  2. E

    Rouille

    2 tsp jus lemon 4 yolks - cooked 4 anchovies 16 cloves garlic 3 Tbsp tom. paste - 2 yolks 1 tsp dijon 8 oz oil olive 1 tsp tabasco p.safran s&p =Process 1., make mayo from 2., combine
  3. E

    Parfait Praliné

    16 yolks 0.5 L sirop - petit fil - 1.25 L cream - whipped 4 oz amaretto praline =Whip yolks, slowly add hot sirop. Whip until cool. Fold in rest, freeze in molds.
  4. E

    Parfait of White & Milk Chocolate

    7.5 oz cream 7.5 oz cr.fraiche - 4.5 oz chocolate - white 4.5 oz chocolate - milk - 6 yolks 3.5 oz sugar =Melt chocolates separately,whip creams together.Blanch sugar & yolks. Mix yolks & creams, fold half into each chocolate. Fill molds. Good w thin layer rasp. puree in middle
  5. E

    Ice Cream Base I

    1 qt milk 10 oz cream fraiche - 12 yolks 12 oz sugar =Make like creme Anglaise.
  6. E

    Gateau Lyonnaise

    3 cans (15 oz ea) chestnut purée 37 oz sugar 28 yolks - 21 oz chocolate fondu - 20 whites 10 oz sugar Topping 45 oz chocolate 7 oz water 18 yolks - 5 c cream 0.5 c sugar 4 oz rum =350F ~40-45mns.
  7. E

    Dijon Delight Mustard

    3¼ ounce Mustard, Powdered 1 tablespoon Lemonbalm, Leaves 1 tablespoon Marjoram, Fresh 4 tablespoon White Wine 2 tablespoon Honey ½ teaspoon Garlic Powder 2 1/8 ounce Flour 2 teaspoon Salt, Sea 3 Egg Yolks Mince the lemon balm and marjoram leaves, or chop finely. Place in the top of a double...
  8. Chef

    Honey Ice Cream

    1 pint Heavy cream 1 pint Light cream 8 Egg yolks 4 fluid ounces Honey Yield: 1 quart 1. In a nonreactive saucepan, combine the heavy and light cream and heat just to a simmer. 2. In a large mixing bowl, beat the egg yolks and honey together until pale, slightly thickened and at the ribbon...
Top