The art of french pastry phần 114
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following
equipmentand
allowallofthe
ingredientsto
cometoroom
temperature:
Digitalscale,setto
metricweights
1largemixingbowl
Icecubes
1smallramekinor
shallowcup
1mediumsaucepan
(donotuse
aluminum)
1paringknife
1mediummixing
bowl
1mediumstainless
steelhandwhisk
1largerubber
spatula
1digital
thermometer
1mediumstrainer
Plasticwrap
>>Readthis
recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Thisrecipecallsforafair
amountofeggyolk.The
yolksareimportant
becausetheycontaina
naturalemulsifiercalled
lecithin.Becauseoneend
ofthelecithinmoleculeis
attractedtowaterandthe
otherisattractedtofat,its
structurefacilitatesthe
meldingofthedairyfat,
theeggyolkfat,andthe
waterpresentinboththe
yolksandthemilk.The
yolksplayavitalrollinthe
coagulationofthesauce
—thetransformationof
themilk,sugar,andegg
yolksfromaliquidtoa
thickmixturewithafirm
structure.Eggproteinsare
madeofstrandsthatare
foldedtogetherwhenthe
eggisraw.Whenthey
starttowarmupinthe
milktheyunfoldand
detach,thenoncethe
mixturereaches
165°F/75°Cto180°F/80°C
theyreattachback
