Your cart is empty
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
In a stand mixer fitted with a whisk attachment, combine the granulated sugar, eggs, honey, lemon zest, and vanilla. Whisk for about 10 minutes until the mixture is thickened and doubled in size. This is the most important part of the recipe. The eggs should be almost at the ribbon stage.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
80
g
Granulated sugar
100
g
Eggs, at room temperature
20
g
Honey (optional)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
B
Blake C
11 days ago
When it calls for 100 grams of eggs, and assuming I have more than that (say 110g), what would I remove to get back to 100g? Should it just be whites, because that's easiest? Should I do an even amount of yolk and white?
Like
Reply
Cancel
B
Bake it with mel
11 days ago
Great question what we were taught in culinary school is whisk together the last egg and then weigh out the remaining amount this way you ll get even distribution of yolk and white. This is especially important for things like pate a choux.
Like
Reply
Cancel
B
Blake C
11 days ago
Thank you very much!
Like
Reply
Cancel
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
In a stand mixer fitted with a whisk attachment, combine the granulated sugar, eggs, honey, lemon zest, and vanilla. Whisk for about 10 minutes until the mixture is thickened and doubled in size. This is the most important part of the recipe. The eggs should be almost at the ribbon stage.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
80
g
Granulated sugar
100
g
Eggs, at room temperature
20
g
Honey (optional)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
B
Blake C
11 days ago
When it calls for 100 grams of eggs, and assuming I have more than that (say 110g), what would I remove to get back to 100g? Should it just be whites, because that's easiest? Should I do an even amount of yolk and white?
Like
Reply
Cancel
B
Bake it with mel
11 days ago
Great question what we were taught in culinary school is whisk together the last egg and then weigh out the remaining amount this way you ll get even distribution of yolk and white. This is especially important for things like pate a choux.
Like
Reply
Cancel
B
Blake C
11 days ago
Thank you very much!
Like
Reply
Cancel
