Eggs in 60 Ways: Great Recipe Ideas with a Classic by Marshall Cavendish Cuisine

By Marshall Cavendish Cuisine

Detect Eggs in 60 how one can get pleasure from this flexible aspect. Create wonderful finger meals reminiscent of Scrambled Eggs in Pastry Shells and hearty one-dish foodstuff like Salted and Century Eggs Porridge, in addition to basic but delicious cakes reminiscent of Chocolate Egg Custard.

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Extra resources for Eggs in 60 Ways: Great Recipe Ideas with a Classic Ingredient

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Chocolate 3 Pour the ball onto some plastic wrap and wrap carefully. Leave for 2–3 hours to harden. Avoid getting water anywhere near the clay, since it will cause it to mark and separate—giving your decorations an imperfect finish. Tip Clay will keep in the fridge for several weeks, but keep it well wrapped to prevent contact with moisture. Don’t worry if it cracks a little while chilling—once kneaded at room temperature, it will regain the appropriate consistency. 4 When it is hard, break some off and knead it with your hands until it is pliable.

44–45), follow instructions carefully. Making ganache Ganache is simply chocolate melted into cream, which is then whisked to silky perfection. It can be poured over a cake while warm, or left to cool and spread with a palette knife (see opposite). PREP 5 mins 1 Break the chocolate into pieces and place it with the cream and chocolate in a medium heavybottomed pan and stir over low heat until the chocolate has melted. COOK 5 mins MAKES 2 cups Ingredients ❋❋ 3⁄4 cup heavy cream ❋❋ 7oz (200g) good-quality dark, milk, or white chocolate, broken into pieces 2 Variations For a sweeter flavor, try milk chocolate, but allow a longer time to set.

You can use a knife or scraper to create textures. Try marbling with dark or white chocolate ganache. Ganache is a popular alternative for those who find buttercream too sweet. It can be poured over chilled buttercream for a smooth layer, or spread onto a cake that has been leveled and filled. TIMING 20 mins 1 Place the base layer of the cake on the cake drum, set on a turntable. Spread a good quantity of soft ganache over the top with a palette knife. Place the next layer on top. 161 Drop a dollop of ganache over it, spreading it around.

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