There are 101 ways to cook an egg and countless ways to use them in savory cooking, but you never realize how important they are in your baking until you are out of them. This week we went to the Tremont Farmers' Market and purchased some large eggs from J&R Farms.
Join us over the next few days as we show you how to use them to make some classic sweet confections like Mousse (gelatin free), Creme Brulee, Creme Caramel, Creme Anglaisse sauce, Custard (Pudding), Meringue, Marshmallows (again gelatin free), Pastry Cream, Sabayon, Souffle, Frozen Souffle, Pavlova, Buttercream, Tuile Cookies, Genoise Cake, and Royal Icing.
See you at the market,
Olivia Rose
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