Frappe

Preparation info

  • Difficulty

    Medium

  • Yield: Approximately

    1000 g

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Dried egg whites 100 g 3.5 oz 8%
Water, cold 100 g 3.5 oz 8%
Glucose syrup 500 g 18 oz 42%
Invert sugar 500 g 18 oz 42%
Batch Size 1200 g 43 oz 100%

Method

  1. Whisk the egg whites into the cold water. Allow the mixture to rehydrate for about 30 minutes.
  2. Combine the glucose syrup and invert sugar. Cook to 110°C/230°F.
  3. Using a 5-qt planetary mixer, begin whipping the egg white mixture on high speed.
  4. Continue cooking the glucose syrup mixture until the temperature reaches 116°C/240°F.
  5. Stream the hot syrup into the whipping egg whites.
  6. Continue whipping until the mixture has cooled to about 50°C/120°F.
  7. Store at room temperature, tightly covered.