The art of french pastry phần 169

push the sugar adhering to the sides of the pan back into the mixture Use a lot of water on the brush when you wash down the sides of the pan; you don’t have to worry about adding excess water to the recipe; once the syrup reaches 244°F/118°C it will have the same consistency no matter how much water was added The excess water will just make the cooking process take longer Once the syrup comes to a boil do not stir or it will crystallize Insert a digital thermometer and cook the syrup to 244°F/118°C Keep an eye on your egg whites while you are heating the syrup When the syrup is at 230°F/110°C your egg whites should be slightly foamy If they are not, increase the speed slightly At 239°F/115°C the syrup is just about ready to be poured into the egg whites Check the bottom of the mixing bowl for unbeaten egg whites and if necessary, tilt the bowl very slightly so that the egg whites at the bottom of the bowl are also beaten until foamy Turn the mixer on to its highest speed When the syrup reaches 244°F/118°C remove from the heat and very gradually stream it into the egg whites, taking great care to pour the syrup right between the whisk and the sides of the bowl This is crucial, because if the hot syrup engages with the whisk before it hits the egg whites, all of it will splatter onto the sides of the bowl instead of going into the egg whites (it also could splatter on your hands and burn you) Once this happens you cannot undo ... whisk and the sides of the bowl This is crucial, because if the hot syrup engages with the whisk before it hits the egg whites, all of it will splatter onto the sides of the bowl instead of going into the. .. ready to be poured into the egg whites Check the bottom of the mixing bowl for unbeaten egg whites and if necessary, tilt the bowl very slightly so that the egg whites at the bottom of the bowl are also beaten until... Turn the mixer on to its highest speed When the syrup reaches 244°F/118°C remove from the heat and very gradually stream it into the egg whites, taking great care to pour the syrup right between the