I'm making a white wedding cake and don't want to be wasteful. Does anyone have any ideas for how to use all those egg yolks instead of just throwing them away?
Homemade cooked pudding, Bavarian cream fillings, ice cream, pastry cream, some yellow butter cakes, etc. I keep saving them, but end up throwing them because I'm too busy to make items I don't have orders for
Second to Renaejrk... Lemon Curd! or Neoclassic BC from Cake bible. Very creamy and can be used as a filling and also can be frozen!
DUH!! Yes, lemon curd is the only thing I've actually made with my yolks lately after making my SMBC. Thanks for reminding me, guys
key lime custard