Wednesday, June 3, 2009

egg yolk pate de fruits

Why not?

We season duck egg yolks with vanilla, sugar, and thai long pepper. Then fill plastic tubes and poach at 76 degrees celsius for an hour. After the tube cools you have a texture that resembles a pectin gel system. They are dredged in coarse sugar, and maldon salt.
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3 comments:

  1. Francisco MigoyaJune 3, 2009 at 5:11 PM

    How the hell did you do that?

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  2. Tailor KitchenJune 3, 2009 at 6:33 PM

    we season egg yolks with sugar, long pepper and vanilla. We then pour it into plastic tubes and cook it in a water bath at 76 degrees celsius.It then gets cut and dredged in sugar.

    ReplyDelete
  3. Francisco MigoyaJune 4, 2009 at 11:42 AM

    Thanks for the prompt reply. I'll try it out see if it works.

    ReplyDelete

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