From the Handbook of Molecular Cooking by Anne Cazor and Christine Liènard, with the 20 techniques and 40 recipes, used in our Graduate courses in Molecular Cooking, we extrapolate a very interesting recipe:
67° C egg yolk spheres and vanilla crystals
The ingredients for 32 candies and 4 people:
- 4 yolks
- 15 g sugar
- preparation time: 15 minutes
- cooking time: 1 to 2 hours
- 30 minutes rest
Proceedings
With the immersion heater
Gently place the raw yolks in a freezer bag, then immerse it in the water tray of the immersion heater, set to 67° C.
Bake for at least 1 hour, then let cool to room temperature.
In a low-temperature oven
Place whole eggs, directly in their cardboard container, in a low-temperature oven set to 67° C. Bake at least 2 hours. Run the eggs under cold water and allow to cool to room temperature.
Crack the eggs as if they were fresh and recover the yolks.
The sweet yolk
Remove the skin from each yolk. Cut the yolks in half, then each half into 4 (so that you get 8 pieces from each yolk).
Prepare spheres and wrap them in vanilla sugar.
Serve immediately.
Insights
The yolks are cooked at 67° C. At this temperature, the yolk proteins are not all coagulated. This results in a yolk with the consistency of pomade, which is malleable and spreadable.
Variation of the recipe
Process the yolk at 67° C to give it various shapes: square, quenelle, tube, etc.
For shaping, but also for stuffing, spreading, etc.
Explore, then, the wide range of egg protein coagulation temperatures, (65° C, 66° C, 67° C, 68° C, etc...), to achieve various textures, of the albumen as well as the yolk.
