Cooked Egg White Cream
An airy and delicate dessert cream that is perfect for filling tartlets, eclairs, and other pastries.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 2 / 5
Ingredients
Recipe scale: 1x
- sugar 200 g
- water 100 ml
- egg white 4
Instructions
Step 1 of 6
Pour water over the sugar.
Step 2 of 6
Cook over medium heat until it reaches the "soft ball stage".
Step 3 of 6
To perform the "soft ball test," drop a bit of syrup into cold water.
Step 4 of 6
The syrup is ready if you can form a ball from it.
Step 5 of 6
Beat the egg whites until foamy (a pinch of salt may be added for better whipping).
Step 6 of 6
Slowly pour the hot (but not boiling) syrup into the egg whites in a thin stream. Beat thoroughly (for 7–10 minutes).