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word means a plain porridge-like cereal paste), which is made at the last minute, and primarily to reinforce soufflés For a bouillie, milk, sugar, and flour are heated together to the boil, removed from the heat, and the eggs beaten in as the mix cools Because the egg proteins are not as thoroughly heated and coagulated as they are in the technique for pastry cream, the consistency of a bouillie is lighter and smoother Some yolk amylase enzyme survives in a bouillie, but this doesn’t matter if the dish is to be made and served immediately; the enzyme takes hours to digest a noticeable amount of starch However, the survival of yolk amylase can spell disaster in the fillings for American cream pies, which are often made in the fashion of a bouillie rather than a pastry cream, and are held for hours or days before serving, enough time for a perfect cream pie to disintegrate into a soupy mess No matter what a recipe may say, always be sure that the egg yolks in a starch-thickened pie filling are heated all the way to the boil Fruit Curds Fruit curds — lemon curd is the most common — can be thought of as a kind of cream in which the place of milk is taken by fruit juice, usually enriched with butter (They may have begun as a sweetened version of creamy eggs scrambled with fruit juice; see p 86.) Fruit curds are meant to have a spoonable consistency that works well as a filling for small pastries or a breakfast spread, and must be sweet enough to balance the acidity of the juice They therefore contain no flour, more sugar, and more eggs than do milk creams, typically 4 eggs (or 8 yolks) and a cup or more of sugar for a half-cup of butter and a half-cup of juice (375 gm sugar per 125 ml each of butter and juice) Egg Foams: Cooking with the Wrist ... filling for small pastries or a breakfast spread, and must be sweet enough to balance the acidity of the juice They therefore contain no flour, more sugar, and more eggs than do milk creams, typically 4 eggs (or 8 yolks) and a cup or more of sugar for a half-cup of butter and a...egg yolks in a starch-thickened pie filling are heated all the way to the boil Fruit Curds Fruit curds — lemon curd is the most common — can be thought of as a kind of cream in which the place of milk is taken by fruit juice,... creams, typically 4 eggs (or 8 yolks) and a cup or more of sugar for a half-cup of butter and a half-cup of juice (3 75 gm sugar per 125 ml each of butter and juice) Egg Foams: Cooking with the Wrist
Ngày đăng: 25/10/2022, 22:02
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