The egg
yolk mixture set up into a stiff paste while I was preparing the egg whites (I did the steps with the whites and the yolks out of order).
Not exact matches
Directions: Beat
yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and
set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and
mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg
yolks & sugar with chocolate & butter
mixture.
Separate your eggs and place the
yolks in with the soaked flour
mixture and place the whites in another bowl and
set aside.
Set bowl over large saucepan of simmering water and whisk constantly until
yolk mixture is thick and fluffy and instant - read thermometer inserted into
mixture registers 170 °F, about 4 - 5 minutes.
set the bowl holding the
yolk mixture over the water in order to create a double boiler.
Set the bowl over, but not touching, the simmering water and whisk continuously until the
yolks thicken and the
mixture forms ribbons when the whisk is lifted from the bowl, about 5 to 10 minutes
Use a fine - mesh sieve to sift the flour / sugar
mixture onto the
yolk mixture and
set aside with mixing the flour into the
yolks.