Make a big batch of lemon curd or chocolate mousse...yumm!! Those usually ask for yolks in the recipes.
These recipes are from Martha Stewart, but you can triple them for a large gathering.
http://www.marthastewart.com/recipe/marthas-perfect-lemon-curd?autonomy_kw=curd&rsc=rf_result7
http://www.marthastewart.com/recipe/bittersweet-chocolate-mousse?autonomy_kw=mousse&rsc=header_1
Here's a pretty extensive thread on "How to Use Up Egg Yolks":
http://www.cakecentral.com/cake-decorating-ftopict-322663-.html
HTH
Thank you, thank you. I hate to throw them out and I knew there would be a use.
There was a post previously about "French Buttercream" using up all those egg yolks, do you know what that would be? Is it really a buttercream or is it a custard?
Personally, I love the custard type fillings.
There was a post previously about "French Buttercream" using up all those egg yolks, do you know what that would be? Is it really a buttercream or is it a custard?
Personally, I love the custard type fillings.
French Buttercream is a lot like IMBC, but richer! It's gorgeous, but not like a custard.
If a custard is what you're going for, why not make pastry cream then?
2 cups butter, softened
6 egg yolks
5 cups all-purpose flour
1-1/3 cups conf. sugar
1 tbsp vanilla extract
Mix the butter, sugar, egg yolks and vanilla. Add the flour and mix by hand.
I make all sorts of variations to this recipe, like a pink food coloring and strawberry flavoring, add chocolate shreds, add heath, add pecans, add almond flavoring and almonds.
These cookies hold their shape. They are great for cut-outs or scooping with a small ice cream scoop and making ice cream scoop cookies.
Bake in preheated 400 degrees F (200 degrees C) oven for 7-9 minutes. Vary temp and time depending on the size of the cookie.
Either
FRENCH BUTTERCREAM [Italian method]
¨þ c sugar in ¨÷ c water
2 egg yolks
¨û c sugar
1 c butter, cubed
2 ts vanilla
Beat egg yolks and sugar until pale yellow.
Make a simple syrup boiling to 238-242¡ÆF.
Remove and slowly pour into yolk mix while beating.
When it reaches the ribbon stage, at medium speed , add butter cubes, beating 15 minutes -- it will appear curdled but keep beating as it comes together. Add vanilla and beat 1 minute. Stores 2 weeks. Freezes 1 month.
or
FRENCH BUTTERCREAM [Swiss method]
4 egg yolks
¨÷ c sugar
2 ts flavouring
Dash of salt
¨ú c butter
¨ö ts vanilla
Over simmering water, whisk the yolks, sugar, flavouring and salt. Whisk about 4 minutes. Remove and cool.
Cream butter and vanilla for 5 minutes. Beat in the cooled egg yolk mixture. Stand, stirring occasionally, until spreadable, 20 minutes. Use immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy. Makes about 1 ¨ö cup
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