Preparation info
  • Yield: Approximately 36 ounces ,


    servings, each weighing approximately 3 ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In a stainless steel bowl, whisk together all ingredients over a hot water bath. (The water should not touch the bottom of the bowl.)
  • Cook until thickened, whisking constantly.
  • Remove from the heat, pass through a fine sieve into a bowl and then, if serving cold, set over an ice water bath, stirring occasionally to cool evenly and quickly.
  • Whe