Procedure for the obtaining of a cream of pastry base without yema and cream without yema obtained. (Machine-translation by Google Translate, not legally binding)

摘要

Process for obtaining a confectionery base cream without yolk, comprising a clear yolk, with the following composition: egg white or albumin: 25-35%; fatty matter: 20-25%; prepared gelling agent: 25-35%; sugars: 15-25%; natural thickeners: 0-10%. The steps to obtain it are: strain the whites; place them in a container for the fire with the rest of the ingredients; boil at moderate heat and mix with a whisk to thicken. Once achieved, it is removed from the fire, and it is left to cool in another container until it reaches room temperature. It moves to the covered refrigerator. The cream obtained is clear and transparent whose base is egg white or albumin. It has the texture of a clear yolk and the softness of a cream; and it is suitable for incorporating any flavor, by incorporating the corresponding ingredients that give it that flavor. (Machine-translation by Google Translate, not legally binding)