The yolk of a large egg is about 2/3 of an oz
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- 8 oz
- 2 oz
- 3 oz
- egg yolks
- 10 oz
- butter, softened cut in chunks
- 1 tsp
- vanilla extract
1Bring the sugar and water to a boil, and continue to boil until 115°C-239 F
2While the sugar is boiling, whip the yolks in a stand up mixer until they are thick and very light
3When the sugar comes to temperature, remove from heat and slowly add in a stream to the whipping yolks, on a medium-low speed.
4Continue to whip until yolks are completely cooled.Mixture will be light and thick.
5While machine is running, add in the butter
6Last, add in the vanilla