Today we will reveal you a really crucial method in pastry making to prevent using raw eggs in dessert preparations: how to pasteurize eggs. In truth, this is a homemade technique that does not get rid of 100% the threat of salmonella or concerns connected to using raw eggs. For that, it is constantly much better to purchase eggs in containers at the grocery store, which have actually gone through commercial pasteurization procedures, the best. Nevertheless, we will describe how to make the syrup to deal with the yolks by preparing crown à bombe, the egg whites by preparing Italian meringue, and likewise a method to pasteurize entire eggs in the house. Initially, we will require to get a cooking area thermometer and prepare a water and sugar syrup that reaches 250 ° F. This is the best temperature level at which the syrup will have the best sugar concentration, enabling the mix to be sterilized and supported.
With this technique, you can prepare, for instance, mascarpone cream for outstanding Tiramisù with pasteurized eggs!
To deal with the yolks, prepare the pâte à bombe: in a pan, put the sugar 1 and right away the water 2 so regarding dampen it uniformly. Start preparing the syrup over low heat and periodically examine the temperature level utilizing a cooking area thermometer; it must reach 250 ° F. When it reaches 240 ° F 3 put the yolks into a bowl.
Start blending them with an electrical mixer 4 and as quickly as the syrup reaches 250 ° F 5 gradually put it into the yolks, still with the beaters running, at low speed 6 In this manner, the syrup will not sprinkle on the sides of the bowl and will not strengthen.
Continue whisking, a little increasing the speed of the beaters 7 up until you get a light, fluffy, and frothy mix 8 Continue working up until it goes back to space temperature level. The pâte à bombe is all set to be utilized in numerous dishes 9
To deal with the egg whites, make the Italian meringue: put the sugar into a heavy-bottomed pan 10 include the water to dampen the sugar uniformly and prepare over low heat 11 Immerse a food thermometer to suggest the temperature level; you ought to reach 250 ° F. On the other hand, gather the egg whites in a bowl 12
When the syrup temperature level reaches 240 ° F, begin beating the egg whites with an electrical mixer 13 at medium speed. When the syrup reaches 250 ° F 14 lower the speed, put the syrup in a thin stream into the egg whites, without letting it touch the beaters 15 and after that increase the speed once again.
Continue whipping up until the meringue cools totally 16 it must be clear and shiny 17 The Italian meringue is all set to be utilized in your dessert preparations 18
To pasteurize entire eggs, put water and sugar into a pan 19 Once again, the sugar must liquify and reach 250 ° F. When the syrup reaches 240 ° F, you can begin beating the eggs with a whisk 20 As quickly as the syrup reaches 250 ° F, eliminate it from the heat.
Put it in a thin stream into the semi-whipped eggs 22 and continue beating with the beaters up until you get a frothy mix 23 Work up until it cools totally 24
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