William Curley, Suzue Curley

Sabayon method

Preparation info
  • Makes

    900 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This method will give a slightly lighter result.

Ingredients

  • 300 g (10½ oz) dark (bittersweet) chocolate (66% cocoa solids) finely chopped
  • 140 g

Method

  • Melt the chocolate in a bain-marie until it reaches 45°C (113°F). (1)

  • Whisk the egg yolks in an electric mixer fitted with the whisk attachment.
  • Meanwhile, put the sugar and water