Sabayon - The Component With No Name
Bake Like a Chef
English - March 24, 2021 04:00 - 19 minutes - 13.5 MB - ★★★★★ - 1 ratingEducation pastry pastry arts culinary arts baking pastry chef restaurant bakery training pastelero pastelería Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Mastering Meringue, Episode 2
Whipped egg yolks (and egg yolks in general) are at the top of my list of favorite ingredients. They add such great richness and texture to every dish they're in. In this episode we cover one of the major ways egg yolks are added to pastries and desserts. The component with no name (Sabayon) is critical to many pastries and is a great way to add texture, flavor, air, and leavening to many sweet dishes. In this episode we'll cover methods, common uses, and a quick run down of yolk to sugar ratios.