What You Need to Know
The technique involves heating the butter and egg yolks to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of butter to egg yolks.
This technique is unique in that it uses a combination of butter and egg yolks to create a rich and creamy panettone filling, commonly used in Italian breads such as panettone.
Key Parameters
Equipment
copper mixing bowlstand mixer with paddlecandy thermometerdouble boiler
Steps
- 1.
Panettone (Italy): Creates the rich, creamy filling characteristic of traditional panettone
- 2.
Brioche feuilletée (France): Used in laminated doughs to create ultra-rich layers
- 3.
Kugelhopf (Alsace): Provides the distinctive moist, buttery crumb
The Science
Primary Reaction
emulsification