Yellow Cake with Lemon Curd and Meringue Icing (liquid Eeggs)

Yellow Cake with Lemon Curd and Meringue Icing (liquid eggs)

View dried egg formulation

Yield: 1 Cake (3 layers)


Part 1 - Yellow Cake

Ingredients Percent (%) Grams Volume
Yellow cake mix 65.00 910.00 7 1/4 cup
Water (Part 1) 7.50 105.00 3.5 fl. oz.
Whole egg, liquid 20.00 280.00 9.5 fl. oz.
Water (Part 2) 7.50 105.00 3.5 fl. oz.
Total 100.00 1400.00

 Method of Production:

  1. Prepare 3, 8-inch round cake pans by spraying with nonstick pan spray and lining the bottoms with 8-inch parchment paper rounds; spray the paper with nonstick pan spray and set aside.
  2. In a standing mixer fitted with a paddle attachment, mix cake mix and water (Part 1) on low speed for 1 minute.
  3. Scrape the bowl with a rubber spatula; continue mixing for 30 seconds on medium speed.
  4. Add the whole eggs and mix on low speed for 1 minute.
  5. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  6. Add water (Part 2) and mix on low speed for 1 minute.
  7. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  8. Portion 450 grams of batter into each prepared 8-inch pan; level the batter with a spatula.
  9. Lightly tap the pan on the counter 3 times to release any large air bubbles.
  10. Bake at 275° F in conventional oven for 40 minutes, rotating halfway through, until a toothpick inserted comes out clean or until internal temperature registers 205°-210° F.
  11. Cool cakes for at least 10 minutes before removing from pan. Move cakes to a wire rack to cool completely before continuing with the cake assembly.

 

Part 2 - Lemon Curd

Ingredients Percent (%) Grams Volume
Sugar, granulated 27.57 110.29 1/2 cup
Corn starch 3.02 12.06 1 1/2 tbsp.
Lemon Juice 25.03 100.13 3.4 fl. oz.
Salt 0.10 0.40 dash
Whole egg, liquid 33.72 134.87 4.5 fl. oz.
Egg, yolks, sugared, liquid 2.01 8.04 0.5 fl. oz.
Butter, unsalted 8.55 34.21 2 1/2 tbsp.
Total 100.00 400.00

  Method of Production:

  1. In a small bowl, whisk together the sugar, corn starch and salt.
  2. In a non-reactive saucepan, blend with lemon juice and sugar mixture.
  3. Cook until the mixture reaches a full boil, thickens and turns translucent; the starch should be fully gelatinized.
  4. Add the whole eggs and egg yolks while whisking constantly; cook over medium heat until the curd thickens completely.
  5. Remove from the heat; whisk in the butter until thoroughly combined.
  6. Strain through a fine mesh strainer to remove any bits of egg.
  7. Transfer the curd to containers and press a layer of plastic wrap against the surface to prevent a skin from forming and allow to cool; refrigerate until ready to use.


Part 3 - Meringue Icing

Ingredients Percent (%) Grams Volume
Sugar, granulated (Part 1) 47.11 211.99 1 cup + 1 tbsp.
Corn syrup, light 5.35 24.09 1 fl. oz.
Water 6.42 28.91 1 fl. oz.
Egg whites, high whip, liquid 35.33 158.99 5.5 fl. oz.
Sugar, granulated (Part 2) 5.35 24.09 2 tbsp.
Vanilla extract 0.44 1.93 1/2 tsp.
Total 100.00 450.00

 Method of Production:

  1. In a small sauce pot, combine sugar (Part 1), corn syrup and water; bring to a boil.
  2. Cook without stirring until the syrup reaches 230° F.
  3. While the syrup is cooking, prepare the egg whites: in a standing mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, then gradually add in sugar (Part 2).
  4. With the mixer running on medium low speed, slowly add the hot sugar syrup to the egg whites in a steady stream, then add the vanilla.
  5. Turn the mixer up to high and whip for 7 minutes until the bowl is cool to the touch and the meringue is fluffy and glossy.
  6. Keep refrigerated until ready to use.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1- Yellow Cake 54.55 900.00
Part 2- Lemon Curd 21.21 350.00
Part 3- Meringue Icing 24.24 400.00
Total 100.00 1650.00

Assembly

  1. Place a cardboard cake round on a cake stand.
  2. With a serrated knife, trim the tops of the cooled cakes to level them.
  3. Place one cake layer on the cardboard cake round and spread 175 grams of lemon curd. Repeat with another cake and lemon curd, then place the third cake layer on top.
  4. Frost the outside of the filled cake with 400 grams of meringue icing; spread to coat evenly.
  5. Decorate as desired and serve immediately.
  6. May be stored at room temperature for up to 2 hours or refrigerated for 24 hours.

 

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Flan

Dolce Diablo Flan (dried eggs)

View liquid egg formulation

Makes 48 portions

Scaled to 15 lbs.

 

Chili Caramel Sauce

Ingredients Pounds Ounces % of Weight
Sugar, granulated 1 14.7 12.79%
Chili powder 0 0.2 0.10%

 Method of Preparation:

  1. Preheat oven to 350° F.
  2. Place sugar in a heavy based pan with a splash of water. Heat slowly without stirring, moving the pan back and forth on the heat until sugar melts and forms a golden caramel.
  3. Add chili powder.

 

Flan Build

Ingredients Pounds Ounces % of Weight
Milk, whole 10 3.9 68.30%
Vanilla pod 0 5.0 2.07%
Sugar, granulated 1 14.7 12.79%
Whole egg solids 0 9.1 3.79%
Cinnamon, ground 0 0.0 0.02%
Ginger, ground 0 0.0 0.02%
Water 1 12.1 11.72%
Vanilla extract 0 0.2 0.10%
Total 16 12.1 112%

Method of Preparation:

  1. Warm six ramekins by rinsing in hot water, then dry.
  2. Divide the caramel between the six dishes, turning to coat all sides.
  3. Place milk and vanilla pod in a large pan and heat until it just begins to boil. Remove from heat.
  4. Stir together sugar, whole egg solids, cinnamon and ginger until well combined. Add water, stir until eggs are hydrated.
  5. Remove vanilla pod from milk. Slowly add the milk to the egg mixture. Add vanilla extract.
  6. Place ramekins on a baking tray or roasting pan, and strain the mixture through a fine sieve into each ramekin.
  7. Fill the pan with hot water until the water rises halfway up side of ramekins.
  8. Bake for 56 minutes or until a knife can be removed clean; remove from oven and allow to cool. Refrigerate for at least 3 hours.
  9. To serve: run a knife around edge of ramekin to loosen custard then place upside down on a plate.

Equipment Needed:

  • Sauté Pan
  • Ramekin 6 each
  • Rubber Spatula
  • Whisk
  • Large Pot
  • SS Bowl
  • Fine Sieve
  • Roasting Pan

Chef’s Tip:

For increased heat add additional chili powder to the caramel sauce. For more unique shapes, bake in a rectangular sheet tray and cut with a paring knife or cookie cutter once cooled.

 

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Yellow Cake with Lemon Curd and Meringue Icing (dried eggs)

Yellow Cake with Lemon Curd and Meringue Icing (dried eggs)

View liquid egg formulation

Yield: 1 Cake (3 layers)


Part 1 - Yellow Cake

Ingredients Percent (%) Grams Volume
Yellow cake mix 65.00 910.00 7 1/4 cup
Water (Part 1) 22.50 315.00 11 fl. oz.
Whole egg, dried 5.00 70.00 3/4 cup
Water (Part 2) 7.50 105.00 3.5 fl. oz.
Total 100.00 1400.00

 Method of Production:

  1. Prepare 3, 8-inch round cake pans by spraying with nonstick pan spray and lining the bottoms with 8-inch parchment paper rounds; spray the paper with nonstick pan spray and set aside.
  2. In a standing mixer fitted with paddle attachment, mix cake mix, water (Part 1) and dried whole eggs on low speed for 1 minute.
  3. Scrape the bowl with a rubber spatula; continue mixing for 1 minute 30 seconds on medium speed
  4. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  5. Add water (Part 2) and mix on low speed for 1 minute.
  6. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  7. Portion 450 grams of batter into each prepared 8-inch pan; level the batter with a spatula.
  8. Lightly tap the pan on the counter 3 times to release any large air bubbles.
  9. Bake at 275° F in conventional oven for 40 minutes, rotating halfway through, until a toothpick inserted comes out clean or until internal temperature registers 205°-210° F.
  10. Cool cakes for at least 10 minutes before removing from pan. Move cakes to a wire rack to cool completely before continuing with the cake assembly.

 

Part 2 - Lemon Curd

Ingredients Percent (%) Grams Volume
Sugar, granulated 27.77 111.08 1/2 cup
Corn starch 3.02 12.06 1 tbsp. plus 2 tsp.
Lemon Juice 25.03 100.12 3.4 fl. oz.
Salt 0.10 0.40 dash
Whole egg, dried 8.43 33.73 1/2 cup
Egg yolks, dried 0.81 3.26 2 1/2 tsp.
Water 26.29 105.14 3.75 fl. oz.
Butter, unsalted 8.55 34.21 2 tbsp.
Total 100.00 400.00

  Method of Production:

  1. In a small bowl, whisk together the sugar, corn starch and salt.
  2. In a non-reactive saucepan, blend with lemon juice and sugar mixture.
  3. Cook until the mixture reaches a full boil, thickens and turns translucent; the starch should be fully gelatinized.
  4. Add the whole eggs, egg yolks and water while whisking constantly; cook over medium heat until the curd thickens completely.
  5. Remove from the heat; whisk in the butter until thoroughly combined.
  6. Strain through a fine mesh strainer to remove any bits of egg.
  7. Transfer the curd to containers and press a layer of plastic wrap against the surface to prevent a skin from forming and allow to cool; refrigerate until ready to use.


Part 3 - Meringue Icing

Ingredients Percent (%) Grams Volume
Sugar, granulated (Part 1) 47.11 211.99 1 cup + 1 tbsp.
Corn syrup, light 5.35 24.09 1 fl. oz.
Water (Part 1) 6.42 28.91 2 3/4 tbsp.
Egg whites, high whip, dried 4.24 19.08 4.75 fl. oz.
Water (Part 2) 31.09 139.91 2 tbsp.
Sugar, granulated (Part 2) 5.35 24.09 1/2 tsp.
Vanilla extract 0.44 1.93
Total 100.00 450.00

Method of Production

  1. In a small sauce pot, combine sugar (Part 1), corn syrup and water; bring to a boil.
  2. Cook without stirring until the syrup reaches 230° F.
  3. While the syrup is cooking, prepare the egg whites: in a standing mixer fitted with a whisk attachment, mix the dried egg whites and water; allow to sit for 5 minutes and then whip until soft peaks form, then gradually add in sugar (Part 2).
  4. With the mixer running on medium low speed, slowly add the hot sugar syrup to the egg whites in a steady stream, then add the vanilla.
  5. Turn the mixer up to high and whip for 7 minutes until the bowl is cool to the touch and the meringue is fluffy and glossy.
  6. Keep refrigerated until ready to use.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1- Yellow Cake 54.55 900.00
Part 2- Lemon Curd 21.21 350.00
Part 3- Meringue Icing 24.24 400.00
Total 100.00 1650.00

Assembly

  1. Place a cardboard cake round on a cake stand.
  2. With a serrated knife, trim the tops of the cooled cakes to level them.
  3. Place one cake layer on the cardboard cake round and spread 175 grams of lemon curd. Repeat with another cake and lemon curd, then place the third cake layer on top.
  4. Frost the outside of the filled cake with 400 grams of meringue icing; spread to coat evenly.
  5. Decorate as desired and serve immediately.
  6. May be stored at room temperature for up to 2 hours or refrigerated for 24 hours.

 

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Sponge Cake Napoleons

Sponge Cakes

Yield: 1 10-inch cake/10 to 12 slices

Ingredients

  • 7.5 oz (200.4 g) frozen (thawed) liquid egg white
  • 3/4 tsp. (3 g) Cream of Tartar
  • 1/2 tsp (2.25 g) salt
  • 1/2 cup (107 g) sugar
  • 3.85 oz. (109.56 g) frozen (thawed) refrigerated liquid egg yolk
  • 1/2 cup (107 g) sugar
  • 3 tbsp. (45 ml) water
  • 1 tsp. (5 ml) vanilla
  • 1 cup (110 g) all-purpose flour, sifted

Directions

  1. Using mixer at high speed, mix egg whites, Cream of Tartar and salt for 1 minute.
  2. Gradually add sugar, 2 tablespoons at a time, beating until whites are glossy and stand in soft peaks.
  3. In another mixing bowl, beat together the egg yolk, sugar, water and vanilla for 3 to 5 minutes.
  4. Sprinkle flour over beaten whites. Add beaten yolk mixture. Gently fold mixture until well combined.
  5. Pour into ungreased 10-inch/25.5 cm tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
  6. Bake in preheated 325° F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 35 to 45 minutes.
  7. Invert cake in pan and cool completely, about 1 1/2 hours.
  8. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.

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Maple Bacon Cinnamon Rolls (dried eggs)

Maple Bacon Cinnamon Roll (dried eggs)

View liquid egg formulation

Yield: 8 rolls


Part 1 - Sweet Dough

Ingredients Percent (%) Grams Volume
Water 22.42 160.32 5 1/2 fl. oz.
Milk, whole 7.63 54.56 2 fl. oz.
Butter, unsalted 4.69 33.54 1 tbsp.
Flour, all-purpose 45.00 321.75 2 1/2 cups
Corn starch 11.00 78.65 2/3 cup
Sugar, granulated 6.25 44.72 1/4 cup
Salt 0.56 4.02 3/4 tsp.
Yeast, dry 0.88 6.26 1 1/2 tsp.
Whole eggs, dried 1.57 11.18 2 tbsp.
Total 100.00 715.00

 Method of Production:

  1. Prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F) and place a pan of water in the bottom of the oven. Heat until a 95° F (about 5 minutes), then turn the oven off and keep the door closed.
  2. In a standing mixer fitted with a dough hook, blend the dry ingredients. On low speed, add the liquids and blend until the dough comes together, 2-4 minutes.
  3. Increase the speed to medium (speed 4) and mix for 8 minutes. Temp the dough, target 80-82° F.
  4. Shape the dough into a round and place in a bowl covered with plastic wrap. Place in the proofing box (or warm oven) and proof for 20 minutes, then punch down and proceed with shaping.

 

Part 2 - Bacon Bits

Ingredients Percent (%) Grams Volume
Bacon, hickory smoked 100.00 340.20 12 ounces
Total 100.00 340.20

  Method of Production:

  1. Line a sheet tray with parchment paper and preheat an oven to 375° F.
  2. Lay out the bacon on the prepared sheet pan in a single layer.
  3. Cook the bacon for 17-18 minutes, until crisp and browned. Remove the cooked bacon to a paper towel lined-sheet pan and pat off excess grease with paper towels. Allow to cool completely.
  4. Chop the bacon into ¼-inch dice. Reserve refrigerated until ready to proceed with roll assembly and serving.


Part 3 - Cinnamon Roll Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet Dough 72.81 715.00
Butter, unsalted 3.43 33.66 2 tbsp.
Sugar, brown 20.02 196.62 1 cup
Cinnamon, ground 0.71 6.97 1 tbsp.
Part 2 - Bacon 3.03 29.79 1/4 cup
Total 100.00 982.04

Method of Production

  1. Prepare baking pans by lining with parchment paper and coating with nonstick spray; set aside until ready to use.
  2. Spread the butter evenly over the dough, leaving a 1/4-inch border. Sprinkle the sugar, cinnamon and bacon evenly over the dough.
  3. Place rolls in prepared pan, cut-side up. With a spray bottle, spray each pan with water 3 times.
  4. Cover with plastic wrap. If desired, place inside a sealed poly bag and freeze until ready to bake; can be stored frozen for up to 2 months.
  5. When ready to bake, prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F). Heat until a 95° F (about 2-3 minutes), then turn the oven off and keep the door closed.
  6. Remove rolls from plastic bag, keeping plastic wrap loosely covered over the top of the rolls, place in warm proofing box. Proof until risen and puffy, about 1 hour (2-2.5 hours if frozen). When poked rolls should spring back slightly (if indent stays in roll, they have been over-proofed). If using the oven to proof, remove the rolls when 30 minutes of proof time remain and set on the counter top for the remainder of the proofing time. Preheat an oven to 350° F.
  7. Bake the rolls for 10 minutes, rotating after 5 minutes. Rolls should be rich golden brown on top and temperature should register 190-200° F internally. Allow to cool before serving.

 

Part 4 - Maple Sauce

Ingredients Percent (%) Grams Volume
Corn starch 3.30 8.25 1 tbsp.
Water 25.00 62.50 2 fl. oz.
Maple syrup 34.00 85.00 2 fl. oz.
Corn syrup 34.00 85.00 2 fl. oz.
Butter, unsalted 3.00 7.50 2 tsp.
Salt 0.10 0.25 Pinch
Maple extract 0.40 1.00 1/4 tsp.
Caramel color 0.20 0.50 To preference
Total 100.00 250.00

Method of Production

  1. In a medium saucepan, whisk together the corn starch and water. Bring to a simmer over medium heat until it comes to a full boil and thickens.
  2. Add the syrups to the starch mixture and bring back to a boil.
  3. Remove from heat and whisk in the butter, salt, maple extract and caramel color.
  4. Cool to room temperature then portion into pouches.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 3 - Cinnamon Rolls 81.68 856.00 8 rolls
Part 4 - Maple Sauce 12.98 136.00 4 fl. oz.
Part 2 - Bacon Bits 5.34 56.00 1/2 cup
Total 100.00 1048.00

Assembly

  1. If desired, massage the maple sauce packet until warm or alternatively, place in a bowl of warm water for 5 minutes until heated through.
  2. Drizzle the warmed maple sauce on the cinnamon roll and sprinkle with bacon. Serve immediately.

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Lemony Pound cake

Lemony Pound Cake

Yield: 8 (6-slice) cakes

Ingredients

  • 3 lb. softened butter
  • 4 lb. baker's sugar (fine granulated)
  • 3 lb., 8 oz. frozen (thawed) or refrigerated liquid whole eggs
  • 4 lb. cake flour
  • 1.2 oz. baking powder
  • 1 oz. salt
  • 2 lb. milk
  • 2 oz. lemon extract (or vanilla)
  • 0.25 oz. grated lemon peel

Total approximate weight: 16 lb., 12.45 oz.

Directions

  1. Using 3-speed mixer at second speed, mix butter and sugar until creamed.
  2. Spray-coat 8 small (5 x 9-inch) loaf pans.
  3. With mixer set at first speed, gradually blend in eggs.
  4. Add flour mixture alternately with liquid. Do not overmix.
  5. Portion approximately 2 lb. 1.5 oz. into each pan.
  6. Bake at 325° F for 55-60 minutes, or until done. Cool before removing from pans.

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Maple Bacon Cinnamon Roll (liquid eggs eggs)

Maple Bacon Cinnamon Roll (liquid eggs)

View dried egg formulation

Yield: 8 Rolls


Part 1 - Sweet Dough

Ingredients Percent (%) Grams Volume
Water 17.73 126.78 4 1/2 fl. oz.
Milk, whole 7.63 54.56 2 fl. oz.
Butter, unsalted 4.69 33.54 1 tbsp.
Flour, all-purpose 45.00 321.75 2 1/2 cups
Corn starch 11.00 78.65 2/3 cup
Sugar, granulated 6.25 44.72 1/4 cup
Salt 0.56 4.02 3/4 tsp.
Yeast, dry 0.88 6.26 1 1/2 tsp.
Whole eggs, liquid 6.26 44.72 1 1/2 fl. oz.
Total 100.00 715.00

 Method of Production:

  1. Prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F) and place a pan of water in the bottom of the oven. Heat until a 95° F (about 5 minutes), then turn the oven off and keep the door closed.
  2. In a standing mixer fitted with a dough hook, blend the dry ingredients. On low speed, add the liquids and blend until the dough comes together, 2-4 minutes.
  3. Increase the speed to medium (speed 4) and mix for 8 minutes. Temp the dough, target 80-82° F.
  4. Shape the dough into a round and place in a bowl covered with plastic wrap. Place in the proofing box (or warm oven) and proof for 20 minutes, then punch down and proceed with shaping.

 

Part 2 - Bacon Bits

Ingredients Percent (%) Grams Volume
Bacon, hickory smoked 100.00 340.20 12 ounces
Total 100.00 340.20

  Method of Production:

  1. Line a sheet tray with parchment paper and preheat an oven to 375° F.
  2. Lay out the bacon on the prepared sheet pan in a single layer.
  3. Cook the bacon for 17-18 minutes, until crisp and browned. Remove the cooked bacon to a paper towel lined-sheet pan and pat off excess grease with paper towels. Allow to cool completely.
  4. Chop the bacon into ¼-inch dice. Reserve refrigerated until ready to proceed with roll assembly and serving.


Part 3 - Cinnamon Roll Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet Dough 72.81 715.00
Butter, unsalted 3.43 33.66 2 tbsp.
Sugar, brown 20.02 196.62 1 cup
Cinnamon, ground 0.71 6.97 1 tbsp.
Part 2 - Bacon 3.03 29.79 1/4 cup
Total 100.00 982.04

  Method of Production:

  1. Prepare baking pans by lining with parchment paper and coating with nonstick spray; set aside until ready to use.
  2. Spread the butter evenly over the dough, leaving a 1/4-inch border. Sprinkle the sugar, cinnamon and bacon evenly over the dough.
  3. Place rolls in prepared pan, cut-side up. With a spray bottle, spray each pan with water 3 times.
  4. Cover with plastic wrap. If desired, place inside a sealed poly bag and freeze until ready to bake; can be stored frozen for up to 2 months.
  5. When ready to bake, prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F). Heat until a 95° F (about 2-3 minutes), then turn the oven off and keep the door closed.
  6. Remove rolls from plastic bag, keeping plastic wrap loosely covered over the top of the rolls, place in warm proofing box. Proof until risen and puffy, about 1 hour (2-2.5 hours if frozen). When poked rolls should spring back slightly (if indent stays in roll, they have been over-proofed). If using the oven to proof, remove the rolls when 30 minutes of proof time remain and set on the counter top for the remainder of the proofing time. Preheat an oven to 350° F.
  7. Bake the rolls for 10 minutes, rotating after 5 minutes. Rolls should be rich golden brown on top and temperature should register 190-200° F internally. Allow to cool before serving.

 

Part 4 - Maple Sauce

Ingredients Percent (%) Grams Volume
Corn starch 3.30 8.25 1 tbsp.
Water 25.00 62.50 2 fl. oz.
Maple syrup 34.00 85.00 2 fl. oz.
Corn syrup 34.00 85.00 2 fl. oz.
Butter, unsalted 3.00 7.50 2 tsp.
Salt 0.10 0.25 Pinch
Maple extract 0.40 1.00 1/4 tsp.
Caramel color 0.20 0.50 To preference
Total 100.00 250.00

Method of Production

  1. In a medium saucepan, whisk together the corn starch and water. Bring to a simmer over medium heat until it comes to a full boil and thickens.
  2. Add the syrups to the starch mixture and bring back to a boil.
  3. Remove from heat and whisk in the butter, salt, maple extract and caramel color.
  4. Cool to room temperature then portion into pouches.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 3 - Cinnamon Rolls 81.68 856.00 8 rolls
Part 4 - Maple Sauce 12.98 136.00 4 fl. oz.
Part 2 - Bacon Bits 5.34 56.00 1/2 cup
Total 100.00 1048.00

Assembly

  1. If desired, massage the maple sauce packet until warm or alternatively, place in a bowl of warm water for 5 minutes until heated through.
  2. Drizzle the warmed maple sauce on the cinnamon roll and sprinkle with bacon. Serve immediately.

 

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Lemon-Poppy Seed Scone

Lemon-Poppy Seed Scone

Yield: 48 scones

Ingredients

  • 4 lb., 8 oz. all-purpose flour
  • 1 lb. sugar
  • 2 oz. baking powder
  • 0.75 oz salt
  • 2 oz. poppy seeds
  • 1 lb., 8 oz. unsalted butter
  • 1 lb., 2 oz. frozen (thawed) or refrigerated liquid whole eggs
  • 1 lb., 8 oz. cream
  • 0.2 oz. vanilla
  • 1.5 oz. dried lemon peel
  • 0.25 oz. lemon extract
  • 8 oz. frozen (thawed) or refrigerated liquid whole eggs
  • 8 oz. milk
  • 12 oz. Turbinado or vanilla sugar

Total approximate weight: 11 lb., 12.7 oz.

Directions

  1. Blend the flour, sugar, baking powder, salt and poppy seeds in mixer bowl.
  2. Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
  3. Combine the liquid whole eggs (1lb., 2 oz), cream, vanilla, lemon peel and lemon extract. Blend into flour mixture. Using dough hook, knead 2 minutes.
  4. Gor glaze, blend together the additional liquid whole eggs, milk and sugar.
  5. Scale into 8 (1 lb. 6 oz.) portions.
  6. Form each into 6-inch (diameter) mounded round loaves. Cut each into 6 wedges.
  7. Brush with egg glaze and dip each scone top into sugar. Place on baking sheets.
  8. Bake at 375° F for 18-20 minutes.

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Tiramisu Parfait (liquid eggs)

Tiramisu Parfait (liquid eggs)

View dried egg formulation

Yield: 12 servings


Part 1 - Lady Fingers

Ingredients Percent (%) Grams Volume
Egg yolk, sugared, liquid 14.08 49.28 1.75 fl. oz.
Sugar, granulated (Part 1) 18.98 66.44 1/3 cup
Flour, all-purpose 15.10 52.84 1/2 cup
Egg whites, high whip, liquid 27.34 95.67 3.25 fl. oz.
Sugar, granulated (Part 2) 18.98 66.44 1/3 cup
Sugar, powdered 5.52 19.33 1/4 cup
Total 100.00 350.00

 Method of Production:

  1. Prepare a large pastry bag with a ½-inch tip and set aside.
  2. In a standing mixer fitted with a whisk attachment, whip the egg yolks and granulated sugar (Part 1) on high speed until mixture is thick and pale, approximately 1 to 2 minutes.
  3. Add the flour to the egg yolk mixture and fold in gently; set aside.
  4. In a clean standing mixer fitted with a whisk attachment, whip the egg whites until frothy.
  5. With the mixer running on high speed, gradually add sugar (Part 2) and whisk until the egg whites hold stiff peaks, approximately 1 to 2 minutes.
  6. Fold one third of the egg white mixture into the reserved egg yolk mixture to lighten, then fold in the remaining egg whites until just incorporated.
  7. Fill the pastry bag with the batter and pipe 1½-inch rounds onto a parchment line sheet tray.
  8. Sprinkle the ladyfingers generously with powdered sugar and allow the sugar to soak in, approximately 3 minutes.
  9. Bake at 350° F for 7-9 minutes, rotating the tray half way through baking.
  10. Transfer to wire racks to cool completely; store in a sealed container until ready to use.

 

Part 2 - Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 6.97 1 tbsp.
Water, cold 6.55 58.97 2 fl. oz.
Semi-sweet chocolate 20.68 186.04 1 cup
Egg yolk, sugared, liquid 5.00 45.00 1.5 fl. oz.
Cocoa powder, natural 2.00 18.00 1/4 cup
Heavy cream (Part 1) 19.00 171.01 6 fl. oz.
Egg whites, high whip, liquid 15.00 135.00 4.5 fl. oz.
Heavy cream (Part 2) 31.00 279.01 9.5 fl. oz.
Total 100.00 900.00

  Method of Production:

  1. Prepare a piping bag fitted with a ½-inch tip and set aside.
  2. Sprinkle the gelatin over the cold water and set aside for 5 minutes to bloom.
  3. Place the semi-sweet chocolate in the bowl of a food processor and pulse until finely chopped; leave in food processor.
  4. Whisk together the egg yolk and cocoa in a medium bowl, adding just as much heavy cream (Part 1) as needed to make it smooth; set the cocoa mixture aside and pour the rest of the heavy cream (Part 1) in a saucepan. Bring the cream to a simmer over medium-high heat.
  5. While whisking, slowly pour the heated cream into the egg yolk mixture to temper; whisk until incorporated and then pour the mixture back into the saucepan.
  6. Cook the egg yolk mixture over medium low heat, whisking constantly, until the custard has thickened.
  7. Add the bloomed gelatin to the custard and stir for 30 seconds to dissolve completely.
  8. With the food processor running, slowly pour the warm custard through the feed tube and process until the chocolate custard is completely smooth.
  9. Transfer the chocolate custard to a medium bowl and place over an ice water bath. Whisking occasionally, chill the until the mixture is thick enough to fall from a spoon in ribbons.
  10. In a clean standing mixer fitted with a whisk attachment, whip the egg whites to medium peaks; remove to a medium bowl and set aside.
  11. In the same mixer, whip heavy cream (Part 2) to soft peaks.
  12. Fold both egg whites and the whipped cream into the cooled chocolate custard.
  13. Pour the mixture into piping bags and refrigerate for 1 hour, then proceed with the assembly. If refrigerated longer than 1 hour, the mousse may be too firm to pipe.


Part 3 - Mascarpone Cream

Ingredients Percent (%) Grams Volume
Egg yolk, sugared, liquid 11.67 140.05 4.75 fl. oz.
Sugar, granulated 13.31 159.69 3/4 cup
Milk, whole 23.44 281.27 9.5 fl. oz.
Corn starch 1.80 21.60 3 tbsp.
Salt 0.30 3.64 1/2 tsp.
Vanilla extract 0.40 4.84 1 tsp.
Mascarpone cheese 26.00 312.00 1 1/3 cup
Heavy cream 23.08 276.91 9.5 fl. oz.
Total 100.00 1200.00

Method of Production

  1. Prepare a piping bag fitted with a ½-inch tip and set aside.
  2. In a medium bowl, whisk together the egg yolks, sugar and corn starch.
  3. In a medium saucepan, heat the milk over medium heat until barely simmering.
  4. Slowly pour the hot milk into the egg yolk mixture to temper; whisk until smooth.
  5. Add the custard mixture back to the saucepan and cook until mixture thickens and comes to a boil for 1 minute. Remove from the heat and set aside.
  6. In large bowl, mix the mascarpone with a spatula until smooth, then add the custard and vanilla.
  7. In a standing mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, then gently fold into the mascarpone mixture.
  8. Scrape the mascarpone cream into the prepared piping bag and store refrigerated until use.

 

Part 4 - Amaretti Cookies

Ingredients Percent (%) Grams Volume
Almonds. blanched 53.82 161.48 1 1/4 cup
Sugar, granulated (Part 1) 15.10 45.29 1/4 cup
Egg whites, high whip, liquid 14.96 44.88 1.5 fl. oz.
Salt 0.34 1.02 1/8 tsp.
Sugar, granulated (Part 2) 15.10 45.29 1/4 cup
Almond extract 0.45 1.36 1/4 tsp.
Vanilla extract 0.23 0.68 dash
Total 100.00 300.00

Method of Production

  1. Line baking sheets with parchment paper and set aside. Preheat the oven to 325° F.
  2. In a food processor, combine almonds and granulated sugar (Part 1) and process until finely ground; set aside.
  3. In a standing mixer fitted with a whisk attachment, whip the egg whites and salt until foamy.
  4. With the mixer running on medium speed, gradually sprinkle sugar (Part 2) into the egg whites. Increase the speed to high and whip until stiff peaks form.
  5. Gently fold the ground almond mixture and extracts into the whipped egg whites.
  6. Roll tablespoons of the dough into 1-inch balls and place 2-inches apart on lined sheet trays.
  7. Bake for 15 minutes or until the cookies are golden brown, rotating the trays from top to bottom half way through.
  8. Let the cookies cool on trays for 10 minutes, then transfer to wire racks to cool completely.
  9. Store in an airtight container until ready to use. Crumble the cookies in a food processor or by hand for dessert assembly.

 

Assembly

Ingredients Percent (%) Grams Volume
Espresso, brewed and chilled 2.32 49.04 2 fl. oz.
Brandy 1.17 24.53 1 fl. oz.
Part 1 - Lady Fingers 11.68 254.26 36 each
Part 2 - Chocolate Mousse 29.20 613.14
Part 3 - Mascarpone Cream 46.72 981.02
Part 4 - Amaretti Cookies 8.76 183.94
Cocoa Powder 0.15 3.07 2 tsp.
Total 100.00 1650.00

Assembly

  1. Combine the espresso and brandy; set aside.
  2. On the bottom of a glass, place 1 lady finger and sprinkle with 3 grams of the espresso mixture.
  3. Pipe 50 grams of chocolate mousse on top of the lady fingers.
  4. On top of the chocolate mousse, pipe 40 grams of the mascarpone cream.
  5. Repeat the layering (steps 2-4) twice more, finishing with a layer of mascarpone cream.
  6. Garnish with 15 grams of Amaretti cookie crumbles and dust with cocoa powder.
  7. Repeat the assembly for additional servings.
  8. Store in refrigerator or in freezer.
  9. If frozen, allow to thaw in refrigerator for 2 hours before serving

 

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Chocolate Ornage Biscotti

Chocolate-Orange Biscotti

Yield: Approximately 60 biscotti

Ingredients

  • 10 oz. softened, unsalted butter
  • 1 lb., 6 oz. sugar
  • 10 oz. frozen (thawed) liquid whole eggs
  • 0.25 oz. orange peel
  • 0.15 oz. almond extract
  • 1 lb., 9 oz. flour
  • 0.25 oz. baking powder
  • 0.12 oz. salt
  • 8 oz. mini chocolate chips

Total approximate weight: 4 lb., 12 oz.

Directions

  1. Using 3-speed mixer at first speed, mix butter and sugar until creamed.
  2. Add liquid whole egg, orange peel and almond extract. Mix until blended.
  3. Sift together the flour, baking powder and salt and add to butter and sugar and mix until blended.
  4. Stir chocolate chips into batter.
  5. Scale into 4 (1 lb. 3 oz. each) pieces. Roll into 14-inch logs.
  6. Place on prepared baking sheets (greased or lined), 5 inches apart. Bake at 350° F for 20 minutes. Cool 10 minutes on rack.
  7. Slice across roll using serrated knife into 3/4-inch wide slices.
  8. Bake slices 10 minutes, cut side down. Turn biscotti over and bake additional 10 minutes. Cool on rack.
  9. Store in airtight containers.

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Tiramisu Parfait (dried eggs)

Tiramisu Parfait (dried eggs)

View liquid egg formulation

Yield: 12 servings


Part 1 - Lady Fingers

Ingredients Percent (%) Grams Volume
Egg yolk, dried 5.70 19.96 1/4 cup
Water (Part 1) 6.97 24.39 1 fl. oz.
Sugar, granulated (Part 1) 20.39 71.37 1/3 cup
Flour, all-purpose 15.10 52.84 1/2 cup
Egg whites, high whip, dried 3.29 11.49 3 tbsp.
Water (Part 2) 24.05 84.18 3 fl. oz.
Sugar, granulated (Part 2) 18.98 66.44 1/3 cup
Sugar, powdered 5.52 19.33 1/4 cup
Total 100.00 350.00

 Method of Production:

  1. Prepare a large pastry bag with a ½-inch tip and set aside.
  2. In a standing mixer fitted with a whisk attachment, whip the egg yolks, water (Part 1) and granulated sugar (Part 1) on high speed until mixture is thick and pale, approximately 1 to 2 minutes.
  3. Add the flour to the egg yolk mixture and fold in gently; set aside.
  4. In a clean standing mixer fitted with a whisk attachment, add the egg whites and water (Part 2); allow to stand for 15 minutes to hydrate, then whip the egg whites until frothy.
  5. With the mixer running on high speed, gradually add sugar (Part 2) and whisk until the egg whites hold stiff peaks, approximately 1 to 2 minutes.
  6. Fold one third of the egg white mixture into the reserved egg yolk mixture to lighten, then fold in the remaining egg whites until just incorporated.
  7. Fill the pastry bag with the batter and pipe 1½-inch rounds onto a parchment line sheet tray.
  8. Sprinkle the ladyfingers generously with powdered sugar and allow the sugar to soak in, approximately 3 minutes.
  9. Bake at 350° F for 7-9 minutes, rotating the tray half way through baking.
  10. Transfer to wire racks to cool completely; store in a sealed container until ready to use.

 

Part 2 - Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 6.97 1 tbsp.
Water, cold (Part 1) 6.55 58.97 2 fl. oz.
Semi-sweet chocolate 20.67 186.04 1 cup
Egg yolk, dried 2.03 18.23 1/3 cup
Water (Part 2) 2.48 22.28 0.75 fl. oz.
Sugar, granulated 0.50 4.50 1 tsp.
Cocoa powder, natural 2.00 18.00 1/4 cup
Heavy cream (Part 1) 19.00 171.01 6 fl. oz.
Egg whites, high whip, dried 1.80 16.20 1/4 cup
Water (Part 3) 13.20 118.80 4 fl. oz.
Heavy cream (Part 2) 31.00 279.00 9.5 fl. oz.
Total 100.00 900.00

  Method of Production:

  1. Prepare a piping bag fitted with a ½-inch tip and set aside.
  2. Sprinkle the gelatin over the cold water and set aside for 5 minutes to bloom.
  3. Place the semi-sweet chocolate in the bowl of a food processor and pulse until finely chopped; leave in food processor.
  4. Whisk together the egg yolk, water (Part 1) and cocoa in a medium bowl, adding just as much heavy cream (Part 1) as needed to make it smooth; set the cocoa mixture aside and pour the rest of the heavy cream (Part 1) in a saucepan. Bring the cream to a simmer over medium-high heat.
  5. While whisking, slowly pour the heated cream into the egg yolk mixture to temper; whisk until incorporated and then pour the mixture back into the saucepan.
  6. Cook the egg yolk mixture over medium low heat, whisking constantly, until the custard has thickened.
  7. Add the bloomed gelatin to the custard and stir for 30 seconds to dissolve completely.
  8. With the food processor running, slowly pour the warm custard through the feed tube and process until the chocolate custard is completely smooth.
  9. Transfer the chocolate custard to a medium bowl and place over an ice water bath. Whisking occasionally, chill until the mixture is thick enough to fall from a spoon in ribbons.
  10. In a clean standing mixer fitted with a whisk attachment, add the egg whites and water (Part 2); allow to stand for 15 minutes to hydrate, then whip the egg whites to medium peaks; remove to a medium bowl and set aside.
  11. In the same mixer, whip heavy cream (Part 2) to soft peaks.
  12. Fold both egg whites and the whipped cream into the cooled chocolate custard.
  13. Pour the mixture into piping bags and refrigerate for 1 hour, then proceed with the assembly. If refrigerated longer than 1 hour, the mousse may be too firm to pipe.


Part 3 - Mascarpone Cream

Ingredients Percent (%) Grams Volume
Egg yolk, dried 4.73 56.71 3/4 cup plus 2 tbsp.
Sugar, granulated 14.48 173.72 3/4 cup
Water 5.78 69.32 2.5 fl. oz.
Milk, whole 23.44 281.27 9.5 fl. oz.
Corn starch 1.80 21.60 3 tbsp.
Salt 0.30 3.64 1/2 tsp.
Vanilla extract 0.40 4.84 1 tsp.
Mascarpone cheese 26.00 312.00 1 1/3 cup
Heavy cream 23.07 276.90 9.5 fl. oz.
Total 100.00 1200.00

Method of Production

  1. Prepare a piping bag fitted with a ½-inch tip and set aside.
  2. In a medium bowl, whisk together the egg yolks, sugar and corn starch.
  3. In a medium saucepan, heat the water and milk over medium heat until barely simmering.
  4. Slowly pour the hot milk mixture into the egg yolk mixture to temper; whisk until smooth.
  5. Add the custard mixture back to the saucepan and cook until mixture thickens and comes to a boil for 1 minute. Remove from the heat and set aside.
  6. In large bowl, mix the mascarpone with a spatula until smooth, then add the custard and vanilla.
  7. In a standing mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, then gently fold into the mascarpone mixture.
  8. Scrape the mascarpone cream into the prepared piping bag and store refrigerated until use.

 

Part 4 - Amaretti Cookies

Ingredients Percent (%) Grams Volume
Almonds. blanched 53.82 161.48 1 1/4 cup
Sugar, granulated (Part 1) 15.10 45.29 1/4 cup
Egg whites, dried high whip 1.80 5.40 1 tbsp. plus 1 tsp.
Water 13.16 39.48 1.5 fl. oz.
Salt 0.34 1.02 1/8 tsp.
Sugar, granulated (Part 2) 15.10 45.29 1/4 cup
Almond extract 0.45 1.36 1/4 tsp.
Vanilla extract 0.23 0.68 dash
Total 100.00 300.00

Method of Production

  1. Line baking sheets with parchment paper and set aside. Preheat the oven to 325° F.
  2. In a food processor, combine almonds and granulated sugar (Part 1) and process until finely ground; set aside.
  3. In a clean standing mixer fitted with a whisk attachment, add the egg whites, water and salt; allow to stand for 15 minutes to hydrate, then whip until foamy.
  4. With the mixer running on medium speed, gradually sprinkle sugar (Part 2) into the egg whites. Increase the speed to high and whip until stiff peaks form.
  5. Gently fold the ground almond mixture and extracts into the whipped egg whites.
  6. Roll tablespoons of the dough into 1-inch balls and place 2-inches apart on lined sheet trays.
  7. Bake for 15 minutes or until the cookies are golden brown, rotating the trays from top to bottom half way through.
  8. Let the cookies cool on trays for 10 minutes, then transfer to wire racks to cool completely.
  9. Store in an airtight container until ready to use. Crumble the cookies in a food processor or by hand for dessert assembly.

 

Assembly

Ingredients Percent (%) Grams Volume
Espresso, brewed and chilled 2.32 49.04 2 fl. oz.
Brandy 1.17 24.53 1 fl. oz.
Part 1 - Lady Fingers 11.68 254.26 36 each
Part 2 - Chocolate Mousse 29.20 613.14
Part 3 - Mascarpone Cream 46.72 981.02
Part 4 - Amaretti Cookies 8.76 183.94
Cocoa Powder 0.15 3.07 2 tsp.
Total 100.00 2100.00

Assembly

  1. Combine the espresso and brandy; set aside.
  2. On the bottom of a glass, place 1 lady finger and sprinkle with 3 grams of the espresso mixture.
  3. Pipe 50 grams of chocolate mousse on top of the lady fingers.
  4. On top of the chocolate mousse, pipe 40 grams of the mascarpone cream.
  5. Repeat the layering (steps 2-4) twice more, finishing with a layer of mascarpone cream.
  6. Garnish with 15 grams of Amaretti cookie crumbles and dust with cocoa powder.
  7. Repeat the assembly for additional servings.
  8. Store in refrigerator or in freezer.
  9. If frozen, allow to thaw in refrigerator for 2 hours before serving

 

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Mock

MOCK CRÈME BRÛLÉE 

Yield: 48 (1/2-cup) servings

Ingredients

  • 2 lb. sugar
  • 8 oz. corn starch
  • 1 lb. frozen (thawed) or refrigerated liquid egg yolk
  • 144 oz. half & half cream
  • 4 oz. vanilla
  • 1 lb. lightly packed brown sugar

Total approximate weight: 13 lb., 12 oz.

Instructions

  1. Blend sugar and corn starch.
  2. Blend yolk and half & half until smooth.
  3. Add sugar mixture to steam-jacketed kettle or double-boiler.
  4. Stir in egg mixture. Cook and stir over medium heat, until mixture thickens and boils.
  5. Remove from heat; stir in vanilla.
  6. Portion into heat-proof dishes; refrigerate.
  7. To serve, sprinkle and smooth 1 tablespoon brown sugar over each custard.
  8. Blow torch or broil custard at least 5 inches from heat source for 2-5 minutes, just until caramelized.

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Caramel Dulce de Leche Cheesecake with Pecans (liquid eggs)

Caramel Dulce de Leche Cheesecake with Pecans (liquid eggs)

View dried egg formulation

Yield: 1, 8 inch Cheesecake


Part 1 - Chocolate Crust

Ingredients Percent (%) Grams Volume
Chocolate Graham Cracker Crumbs 76.55 191.37 1 cup
Butter, unsalted melted 15.36 38.41 3 tbsp.
Egg Whites, liquid 8.09 20.22 0.75 fl. oz.
Total 100.00 250.00

 Method of Production:

  1. In a medium bowl, combine all ingredients until the crumbs are evenly moistened.
  2. Press the moistened crumbs into the bottom of an 8-inch spring form pan.
  3. Set aside.

 

Part 2 - Cheesecake

Ingredients Percent (%) Grams Volume
Butter, unsalted 9.50 95.00 7 tbsp.
Sugar, granulated 19.50 195.00 1 cup
Cream Cheese 38.50 385.00 1 3/4 cup
Salt 0.50 5.00 1 tsp.
Corn Starch 1.00 10.00 1 1/4 tbsp.
Bread flour 2.50 25.00 1/4 cup
Nonfat Dry Milk 2.00 20.00 2 tbsp.
Whole Eggs, liquid 12.50 125.00 4.5 fl. oz.
Water 13.50 135.00 4.5 fl. oz.
Vanilla Extract 0.50 5.00 1 tsp.
Total 100.00 1000.00

  Method of Production:

  1. In a standing mixer with the paddle attachment, cream the butter and sugar on low speed for 1 minute. Scrape. Continuing mix on medium speed for 1 minute. Scrape.
  2. Add the cream cheese and mix on low speed for 1 minute. Scrape. Mix on medium speed for 1 minute and then for 30 seconds on high speed.
  3. Add the dry ingredients and mix on medium speed for 1 minute and then for 30 seconds on high speed. Scrape.
  4. Add the eggs slowly to the bowl while mixing on low speed for 2 minutes. Scrape.
  5. Add the water and vanilla slowly while mixing on low speed for 2 minutes.
  6. Pour 750 grams of cheesecake batter into the 8-inch spring form pan over the pressed chocolate crust.
  7. Bake at 275° F for 25 minutes. Rotate the pan in the oven and bake for an additional 20 minutes.
  8. Cool in the oven with the door closed for 30 minutes. Open the oven door and allow to cool for another 30 minutes before removing from oven to cool on the rack.


Part 3 - Dulce de Leche Sauce

Ingredients Percent (%) Grams Volume
Sweetened Condensed Milk 100 396.90 14 ounces
Total 100.00 396.90

Method of Production

Option 1 - Pressure Cooker Method

  1. Place the can(s) of sweetened condensed milk directly onto the bottom of the pressure cooker and add cold water to cover 1-inch over the top of the can (do not exceed the 'maximum capacity level' of the pressure cooker).
  2. Lock on the lid and heat over high heat until the cooker starts to whistle. Lower the heat, making sure the heat is still high enough for the pressure cooker to maintain the pressure.
  3. Cook for 40 minutes at high pressure (12 psi). Remove the pressure cooker from the heat, open the valve to allow release the pressure and steam
  4. Allow the can(s) to cool completely before using.

Option 2 - Stove Top Method  

  1. Bring a large pot of water to a boil, then carefully lower in the can(s) of sweetened condensed milk. Bring to a slow simmer.
  2. Cook for 4-6 hours, depending on color preference (5 hours produces a nicely caramelized dulce de leche).

Note: Opened cans will keep for 3 weeks covered in the refrigerator, unopened for up to 1 year. Alternatively, you may use a prepared dulce de leche and skip this step entirely.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Part 2 - Cheesecake, cooled 81.30 1000.00 1 cake
Pecans, toasted chopped 4.07 50.00 1/2 cup
Dark chocolate, chunks 4.07 50.00 1/2 cup
Part 3 - Dulce de Leche Sauce 10.56 130.00 5 fl. oz.
Total 100.00 1230.00

Method of Production

  1. After the cheesecake has cooled, distribute the chocolate chunks and toasted pecans evenly over the top.
  2. Drizzle the dulce de leche evenly over the chocolate and pecans.

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Frozen French Vanilla Custard

Frozen French Vanilla Custard

Yield: 48 (1/2 cup) servings/6 quarts

Ingredients

  • 2 lb., 10 oz. frozen (thawed) or refrigerated liquid whole egg
  • 64 oz. milk
  • 1 lb., 5 oz. sugar
  • 4 oz. honey
  • 0.25 oz. salt
  • 64 oz. heavy whipping cream
  • 2 oz. vanilla

Total approximate weight: 12 lb., 5.25 oz

Directions

  1. Mix egg, milk, sugar, honey, and salt. Cook on low heat, stirring frequently, until mixture reaches 160° F. Cool in ice bath.
  2. Add whipping cream and vanilla. Mix until blended. Cover and refrigerate to cool.
  3. Pour chilled mixture into ice cream freezer can(s).
  4. Freeze according to directions using 6 parts ice to 1 part rock salt.
  5. Transfer to freezing containers. Freeze until firm.

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Caramel Dulce de Leche Cheesecake with Pecans (dried eggs)

Caramel Dulce de Leche Cheesecake with Pecans (dried eggs)

View liquid egg formulation

Yield: 1, 8 inch Cheesecake


Part 1 - Chocolate Crust

Ingredients Percent (%) Grams Volume
Egg Whites, dried 0.97 2.43 1 1/2 tbsp.
Chocolate Graham Cracker Crumbs 76.55 191.37 1 cup
Butter, unsalted melted 15.36 38.41 3 tbsp.
Water 7.12 17.80 0.6 fl. oz.
Total 100.00 250.00

 Method of Production:

  1. In a medium bowl, combine dried egg whites and chocolate graham cracmer crumbs.
  2. Add the rest of the ingredients and mix until the crumbs are evenly moistened.
  3. Press the moistened crumbs into the bottom of an 8-inch spring form pan.
  4. Set aside.

 

Part 2 - Cheesecake

Ingredients Percent (%) Grams Volume
Butter, unsalted 9.50 95.00 7 tbsp.
Sugar, granulated 19.50 195.00 1 cup
Whole eggs, dried 3.13 31.25 6 tbsp.
Cream Cheese 38.50 385.00 1 3/4 cup
Salt 0.50 5.00 1 tsp.
Corn Starch 1.00 10.00 1 1/4 tbsp.
Bread flour 2.50 25.00 1/4 cup
Nonfat Dry Milk 2.00 20.00 1/3 cup
Water 22.87 228.75 8 fl. oz.
Vanilla Extract 0.50 5.00 1 tsp.
Total 100.00 1000.00

  Method of Production:

  1. In a standing mixer with the paddle attachment, cream the butter, sugar and dried eggs on low speed for 1 minute. Scrape. Continuing mix on medium speed for 1 minute. Scrape.
  2. Add the cream cheese and mix on low speed for 1 minute. Scrape. Mix on medium speed for 1 minute and then for 30 seconds on high speed.
  3. Add the dry ingredients and mix on medium speed for 1 minute and then for 30 seconds on high speed. Scrape.
  4. Add the water and vanilla slowly while mixing on low speed for 2 minutes.
  5. Pour 750 grams of cheesecake batter into the 8-inch spring form pan over the pressed chocolate crust.
  6. Bake at 275° F for 25 minutes. Rotate the pan in the oven and bake for an additional 20 minutes.
  7. Cool in the oven with the door closed for 30 minutes. Open the oven door and allow to cool for another 30 minutes before removing from oven to cool on the rack.


Part 3 - Dulce de Leche Sauce

Ingredients Percent (%) Grams Volume
Sweetened Condensed Milk 100 396.90 14 ounces
Total 100.00 396.90

Method of Production

Option 1 - Pressure Cooker Method

  1. Place the can(s) of sweetened condensed milk directly onto the bottom of the pressure cooker and add cold water to cover 1-inch over the top of the can (do not exceed the 'maximum capacity level' of the pressure cooker).
  2. Lock on the lid and heat over high heat until the cooker starts to whistle. Lower the heat, making sure the heat is still high enough for the pressure cooker to maintain the pressure.
  3. Cook for 40 minutes at high pressure (12 psi). Remove the pressure cooker from the heat, open the valve to allow release the pressure and steam
  4. Allow the can(s) to cool completely before using.

Option 2 - Stove Top Method  

  1. Bring a large pot of water to a boil, then carefully lower in the can(s) of sweetened condensed milk. Bring to a slow simmer.
  2. Cook for 4-6 hours, depending on color preference (5 hours produces a nicely caramelized dulce de leche).

Note: Opened cans will keep for 3 weeks covered in the refrigerator, unopened for up to 1 year. Alternatively, you may use a prepared dulce de leche and skip this step entirely.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Part 2 - Cheesecake, cooled 81.30 1000.00 1 cake
Pecans, toasted chopped 4.07 50.00 1/2 cup
Dark chocolate, chunks 4.07 50.00 1/2 cup
Part 3 - Dulce de Leche Sauce 10.56 130.00 5 fl. oz.
Total 100.00 1230.00

Method of Production

  1. After the cheesecake has cooled, distribute the chocolate chunks and toasted pecans evenly over the top.
  2. Drizzle the dulce de leche evenly over the chocolate and pecans.

 

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Meringue Kisses

Meringue Kisses

Yield: 48 Meringues

Ingredients

  • 4.7 oz. frozen (thawed), refrigerated liquid, or reconstituted dried egg whites*
  • 8 oz. confectioner's sugar

Total approximate weight: 12.7 oz.

*0.6 oz. dried egg white mixed with 4.1 oz. water 

Instructions

  1. Using 3-speed mixer at third speed, mix egg whites until stiff.
  2. On first speed, fold confectioner's sugar into the egg whites 2 oz. at a time.
  3. Place in pastry bag. Pipe 1 tablespoon portions onto parchment-lined cookie sheets. Bake at 225° F for 45 minutes.
  4. Mocha: Blend 1.5 oz. cocoa powder and .1 oz. espresso powder. Fold into meringue batter. Fold in 2 teaspoons vanilla extract. Proceed as directed.
  5. Peppermint: Fold in 1/2 teaspoon mint extract and 2 to 4 drops green or red food coloring into meringue batter. Proceed as directed.
  6. Lemon: Fold in 1/2 teaspoon lemon extract and 0.3 oz. finely grated lemon zest into meringue batter. Proceed as directed.
  7. Coconut: Fold in 10 oz. shredded sweetened coconut, 3/4 teaspoon lemon extract, and 0.3 oz. finely grated lemon zest into meringue batter. Drop by tablespoons, proceed as directed.

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Blueberry Streusel Muffins filled with Lemon Custard (liquid eggs)

Blueberry Streusel Muffins filled with Lemon Custard (liquid eggs)

View dried egg formulation

Yield: 12 Muffins


Part 1 - Streusel

Ingredients Percent (%) Grams Volume
Flour, all-purpose 46.73 168.22 1 1/3 cup
Sugar, light brown 20.56 74.02 1/3 cup
Cinnamon, ground 0.37 1.35 1/2 tsp.
Salt 0.56 2.02 1/2 tsp.
Butter, unsalted 31.78 114.39 1/2 cup
Total 100.00 360.00

 Method of Production:

  1. In a medium bowl, combine flour, sugar, cinnamon and salt.
  2. Using a pastry blender, cut in the butter until fine crumbs form.
  3. Using gloved hands, squeeze together most of the mixture to form large clumps.
  4. Spread out on a baking sheet, making sure to keep large clumps intact.
  5. Move forward to assembly of blueberry muffins (Part 1).

Note: If not using right away, cover baking sheet with plastic wrap and freeze. Once frozen, streusel may be stored in a zip-top bag for up to 1 month. When ready to prepare muffins, sprinkle frozen streusel on top of muffins before baking.

 

Part 2 - Blueberry Muffins

Ingredients Percent (%) Grams Volume
Blueberries, whole frozen 14.00 140.00 1 cup
Crème cake mix 29.68 296.80 2 1/3 cup
Whole eggs, liquid 10.64 106.40 3.5 fl. oz.
Water 6.72 67.20 2.3 fl. oz.
Vegetable oil 8.96 89.60 3 fl. oz.
Part 2 - Streusel 30.00 300.00
Total 100.00 1000.00

  Method of Production:

  1. Spray muffin tins with non-stick cooking spray.
  2. Run frozen blueberries under warm water for 1 minute to rinse and drain for 15 minutes; set aside and prepare muffin batter.
  3. In a standing mixer fitted with a paddle attachment, mix all remaining ingredients (except blueberries) on low (speed 2) for 2 minutes.
  4. Scrape the bowl and continue mixing on medium (speed 4) for 2 minutes.
  5. With a rubber spatula, gently fold in blueberries until evenly distributed.
  6. Portion 70 grams of batter into prepared muffin tins.
  7. Pack down 30 grames of streusel on top of each muffin.
  8. Bake at 350° F in a conventional oven for 22 minutes, rotating after 11 minutes.
  9. Allow muffins to cool for 10 minutes in the tins before removing to a wire rack.
  10. Allow to cool completely for 1 hour or until room temperature before filling the muffins with custard.


Part 3 - Lemon Custard

Ingredients Percent (%) Grams Volume
Sugar, granulated 17.25 43.13 1/4 cup
Cornstarch 4.75 11.88 1.5 tbsp.
Milk, whole 52.35 130.86 4.2 fl. oz.
Egg Yolk, sugared 18.00 45.00 1.5 fl. oz.
Lemon juice concentrate 7.50 18.75 0.6 fl. oz.
Yellow food color (optional) 0.15 0.38 A few drops
Total 100.00 250.00

Method of Production

  1. In a medium saucepan, mix cornstarch and sugar together.
  2. Add the milk and egg yolks to the sugar mixture, whisking until smooth.
  3. Heat the mixture over medium heat, whisking constantly until mixture reaches a boil and thickens.
  4. Continue to cook while stirring for 1 minute, while whisking constantly.
  5. Remove from heat and stir in lemon juice concentrate until incorporated.
  6. Pass through a sieve and stir in yellow color (if using).
  7. Press a layer of plastic wrap against the top of the custard and refrigerate covered until cold before piping into muffins.
  8. Transfer the custard to a piping bag fitted with a small circle tip.
  9. Move forward to the assembly.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Part 2 - Blueberry Muffins 82.35 840.00
Part 3 - Lemon Custard 17.65 180.00
Total 100.00 1020.00

Method of Production

  1. Turn the muffin over and pipe in 15 grams of custard into the bottom of the muffin. (May have to cut a small slit for the piping bag). Keep muffins covered and refrigerated until ready to serve.

 

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Angel Food Cake

Angel Food Cake

Yield: 4 (10-inch) tube cakes/48 servings

Ingredients

  • 3 lb., 8 oz. frozen (thawed) or refrigerated liquid egg white or reconstituted dried egg white*
  • 0.6 oz. cream of tartar
  • 1 lb., 5 oz. sugar
  • 0.3 oz. vanilla
  • 0.25 oz. almond extract
  • 1 lb., 1 oz. cake flour
  • 1 lb., 5 oz. sugar
  • 0.25 oz. salt

Total approximate weight: 7 lb., 7 oz.

*7 oz. dried egg white mixed with 49 oz. water

Directions

  1. Using 3-speed mixer at third speed, mix egg whites and cream of tartar for 1 minute.
  2. Mix at second speed for 3-4 minutes while gradually adding sugar until soft peaks form.
  3. Blend in vanilla and almond extract.
  4. Sift together cake flour, sugar and salt. Mix in at first speed, 2 cups at a time, just until blended.
  5. Divide and portion approximately 1 lb. 14 oz. batter into 4 ungreased tube pans.
  6. Bake at 375° F for 30-40 minutes, until tops are golden brown and spring back when touched.
  7. Invert and cool completely before slicing.

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Blueberry Streusel Muffins filled with Lemon Custard (dried eggs)

Blueberry Streusel Muffins filled with Lemon Custard (dried eggs)

View liquid egg formulation

Yield: 12 Muffins


Part 1 - Streusel

Ingredients Percent (%) Grams Volume
Flour, all-purpose 46.73 168.22 1 1/3 cup
Sugar, light brown 20.56 74.02 1/3 cup
Cinnamon, ground 0.37 1.35 1/2 tsp.
Salt 0.56 2.02 1/2 tsp.
Butter, unsalted 31.78 114.39 1/2 cup
Total 100.00 360.00

 Method of Production:

  1. In a medium bowl, combine flour, sugar, cinnamon and salt.
  2. Using a pastry blender, cut in the butter until fine crumbs form.
  3. Using gloved hands, squeeze together most of the mixture to form large clumps.
  4. Spread out on a baking sheet, making sure to keep large clumps intact.
  5. Move forward to assembly of blueberry muffins (Part 1).

Note: If not using right away, cover baking sheet with plastic wrap and freeze. Once frozen, streusel may be stored in a zip-top bag for up to 1 month. When ready to prepare muffins, sprinkle frozen streusel on top of muffins before baking.

 

Part 2 - Blueberry Muffins

Ingredients Percent (%) Grams Volume
Blueberries, whole frozen 14.00 140.00 1 cup
Crème cake mix 29.68 296.80 2 1/3 cup
Whole eggs, dried 2.66 26.60 1/3 cup
Water 14.70 147.00 5 fl. oz.
Vegetable oil 8.96 89.60 3 fl. oz.
Part 2 - Streusel 30.00 300.00
Total 100.00 1000.00

  Method of Production:

  1. Spray muffin tins with non-stick cooking spray.
  2. Run frozen blueberries under warm water for 1 minute to rinse and drain for 15 minutes; set aside and prepare muffin batter.
  3. Sift together the crème cake mix and dried whole egg.
  4. In a standing mixer fitted with a paddle attachment, mix all remaining ingredients (except blueberries) on low speed (speed 2) for 2 minutes.
  5. Scrape the bowl and continue mixing on medium speed (speed 4) for two minutes.
  6. With a rubber spatula, gently fold in blueberries until evenly distributed.
  7. Portion 70 grams of batter into prepared muffin tins.
  8. Pack down 30 grams of streusel on top of each muffin.
  9. Bake at 350° F in a conventional oven for 22 minutes, rotating after 11 minutes.
  10. Allow muffins to cool for 10 minutes in the tins before removing to a wire rack.
  11. Allow to cool completely for 1 hour or until room temperature before filling the muffins with custard.


Part 3 - Lemon Custard

Ingredients Percent (%) Grams Volume
Sugar, granulated 19.05 47.63 1/4 cup
Cornstarch 4.75 11.88 1.5 tbsp.
Milk, whole 52.35 130.85 4.2 fl. oz
Egg Yolk, dried 7.29 18.23 1/4 cup
Water 8.91 22.28 0.75 fl. oz.
Lemon juice concentrate 7.50 18.75 0.6 fl. oz.
Yellow food color (optional) 0.15 0.38 A few drops
Total 100.00 250.00

Method of Production

  1. In a medium saucepan, mix cornstarch and sugar together.
  2. Whisk together the dried egg yolk and water.
  3. Add the milk and egg yolks to the sugar mixture, whisking until smooth.
  4. Heat the mixture over medium heat, whisking constantly until mixture reaches a boil and thickens.
  5. Continue to cook while stirring for 1 minute, while whisking constantly.
  6. Remove from heat and stir in lemon juice concentrate until incorporated.
  7. Pass through a sieve and stir in yellow color (if using).
  8. Press a layer of plastic wrap against the top of the custard and refrigerate covered until cold before piping into muffins.
  9. Transfer the custard to a piping bag fitted with a small circle tip.
  10. Move forward to the assembly.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Part 2 - Blueberry Muffins 82.35 840.00
Part 3 - Lemon Custard 17.65 180.00
Total 100.00 1020.00

Method of Production

  1. Turn the muffin over and pipe in 15 grams of custard into the bottom of the muffin. (May have to cut a small slit for the piping bag). Keep muffins covered and refrigerated until ready to serve.

 

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Chocolate Truffles

Chocolate Truffles

Yield: 144 pieces/12 dozen

Ingredients

  • 3 lb. semi-sweet chocolate morsels
  • 12 oz. butter
  • 8 oz. confectioner's sugar
  • 12 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 1 oz. almond, brandy, or rum extract
  • 0.5 oz. vanilla
  • 4 oz. cocoa**

Total approximate weight: 5 lb., 5.5 oz.

*6.8 oz. dried egg yolk mixed with 5.1 oz. water

**Variation: Omit cocoa. Roll balls in finely chopped nuts, crushed toffee bars or candy pieces, sweetened coconut flakes, or dip in melted chocolate shell coating.

Directions

  1. Melt chocolate and butter in steam-jacketed kettle or double-boiler.
  2. Stir in sugar, then eggs, 3 oz. at a time.
  3. Cook and stir to 150° F.
  4. Remove from heat; stir in extracts. Refrigerate until firm.
  5. Use #70 scoop (scant 1 tablespoon) to portion. Roll into balls, then in cocoa.

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Sugar Cookie Cups

Sugar Cookie Cups with Key Lime Curd and Mini Marshmallows (dried Eggs)

View liquid egg formulation

Yield: 50 servings



Part 1 - Sugar Cookie Cups

Ingredients Percent (%) Grams Volume
Sugar, granulated 29.35 102.73 1/2 cup
Shortening 10.45 36.58 2 tbsp. + 2 tsp.
Whole eggs, dried 1.54 5.39 1 tsp.
Vegetable oil 6.66 23.31 1 tbsp. + 2 tsp.
Water 5.52 19.32 0.6 fl. oz.
Corn syrup, light 4.80 16.80 2 tsp.
Vanilla flavor, dried 0.12 0.42 1/4 tsp.
Salt 0.37 1.30 1/4 tsp.
Baking soda 0.28 0.98 1/4 tsp.
Baking powder 0.57 2.00 1/2 tsp.
All-purpose, Flour 40.34 141.17 1 1/8 cup
Total 100.00 350.00

 Method of Production:

  1. Combine sugar, shortening and eggs. Mix 2 minutes on low speed in standing mixer with paddle attachment.
  2. Add oil, corn syrup and water. Mix 1 minute on low speed, then scrape the bowl and continue mixing 2 minutes on high speed.
  3. Mix dry ingredients together with whisk to combine. Add to mixing bowl and mix for 1 minute on low speed, scrape the bowl and continue mixing for 1 minute on low speed.
  4. Chill dough at least 1 hour and up to 24 hours.
  5. Roll cookie dough into a thin sheet, about 1/10th inches thick, and cut into 2-inch circles. Place dough rounds into mini muffin tins and refrigerate until ready to bake.
  6. Bake at 325° F for 6 minutes rotating the pan halfway through baking. Remove from the oven and press down each cookie cup with another mini muffin tin to reduce air bubbles. Allow to cool completely before removing from tins and store at room temperature.

 

Part 2 - Key Lime Curd

Ingredients Percent (%) Grams Volume
Sugar, granulated 27.62 331.45 1 1/2 cups
Butter 8.51 102.10 3 1/2 oz.
Whole eggs, dried 8.39 100.67 1 cup + 2 tbsp.
Water 26.15 313.77 10.6 fl. oz.
Egg yolks, dried 0.81 9.72 2 tbsp. + 2 tsp.
Key lime juice 7.67 92.09 3 fl. oz.
Water 17.35 208.20 7 fl. oz.
Corn starch 3.00 36.00 4 tbsp. + 2 tsp.
Natural green food color 0.40 4.80 1 1/4 tsp.
Salt 0.10 1.20 1/4 tsp.
Total 100.00 1200.00

  Method of Production:

  1. Whisk together sugar and cornstarch, then blend with water, salt and lime juice in a non-reactive sauce pan. Cook until the mixture reaches a full boil, thickens and turns translucent. Starch should be full gelatinized.
  2. Whisk together the dried whole eggs, dried egg yolks and water and add to the sugar mixture while whisking constantly; cook over medium heat until the curd thickens and comes to a simmer. Remove from the heat.
  3. Pour into container, cover with plastic wrap and cool completely. Store refrigerated until ready to use.


Part 3 - Marshmallows

Ingredients Percent (%) Grams Volume
Powdered sugar, as needed
Cornstarch, as needed
Gelatin powder 2.66 13.32 2 tbsp.
Water (Part 1) 19.59 97.96 3 1/3 fl. oz.
Water (Part 2) 12.54 62.70 2 fl. oz.
Sugar, granulated 31.36 156.75 3/4 cup
Corn syrup, light 15.67 78.37 1/4 cup
Egg whites, dried, high whip 2.07 10.35 1 tbsp. + 2 tsp.
Salt 0.16 0.78 dash
Water (Part 3) 15.17 75.85 2.5 fl. oz.
Vanilla extract 0.78 3.92 1 tsp.
Total 100.00 500.00

Method of Production:

  1. Line a baking sheet with parchment paper and sift liberally with a mixture of equal parts corn starch and powdered sugar; set aside.
  2. Sprinkle the gelatin over the Water Part 1 and allow to soften.
  3. Meanwhile, mix the Water Part 2 with the sugar and corn syrup in a small saucepan. Cook over medium high heat.
  4. Meanwhile, in a standing mixer, beat the egg whites, salt and water until frothy.
  5. When the syrup reaches 210° F, increase the speed of the mixer until the egg whites are thick and fluffy. If the egg whites reach a stiff peak before the syrup reaches 245° F, stop whipping.
  6. When the syrup reaches 245° F, while the mixer is running, slowly pour the syrup down the side of the bowl (to decrease the syrup splattering) into the egg whites.
  7. Add the vanilla and continue to whip for 7 minutes.
  8. Moving quickly, transfer the marshmallow mixture into a piping bag fitted with a star tip.
  9. Pipe the marshmallows into small mounds onto the baking sheet. After 3-5 minutes the mixture will start to set up and becomes difficult to pipe. Allow the marshmallows to air dry uncovered for 6 hours, then toss in corn starch/powdered sugar mixture, coating liberally.
  10. Shake off excess powdered sugar and store in an airtight container for up to one week.

 

Assembly

Assembly Percent(%) Grams Volume
Part 1 - Sugar Cookie Cups 20.34 305.08 50 each
Part 2 - Key Lime Curd 71.19 1067.80 3 cups
Part 3 - Marshmallows 8.47 127.12 50 each
Total 100.00 1500.00

Assembly:

  1. Place a cookie cup on a serving plate.
  2. Pipe 0.75 ounce (heaping tablespoon) of key lime curd into each cookie cup.
  3. Top each cookie cup with a marshmallow and serve immediately.

 

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Mocha marble Cheesecake

Mocha Marble Cheesecake

Yield: 4 (10-inch) cakes/48 servings

Ingredients

    • 2 lb., 12 oz. graham cracker crumbs
    • 6 oz. frozen (thawed) or refrigerated liquid whole eggs
    • 1 lb., 2 oz. melted butter
    • 12 oz. light (Neufchâtel) cream cheese, softened
    • 4 oz. vanilla
    • 3 lb., 12 oz. sugar
    • 6 oz. all-purpose flour
    • 4 oz. frozen (thawed) or refrigerated liquid whole eggs
    • 1 oz. instant coffee crystals
    • 10 coffee liqueur
    • 1 lb., 2 oz. semi-sweet chocolate chips, melted

Total approximate weight: 26 lb., 7 oz.

Directions

  1. Using 3-speed mixer at first speed, mix crumbs, eggs and melted butter until blended. Press approximately 1 lb. 1 oz. into bottom and up sides in each of 4 (10-inch) springform pans.
  2. Cream cream cheese and vanilla in mixer at second speed.
  3. Blend sugar and flour together and add to cream cheese.
  4. Add remaining eggs to mixer. Mix at second speed until blended. Reserve 4 cups. Divide and portion about 7 cups into each pan.
  5. Mix coffee crystals in liqueur then stir in chocolate chips. Blend into reserved cheese mixture.
  6. Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula.
  7. Bake at 350° F for 30 minutes. Reduce heat to 300° F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour.
  8. Refrigerate at least 6 hours before serving.

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S’more Brownie (dried eggs)

S’more Brownie (dried eggs)

View liquid egg formulation

Yield: Half Sheet Pan (36, 2-inch brownies)



Part 1 - Marshmallow

Ingredients Percent (%) Grams Volume
Powdered sugar, as needed      
Corn starch, as needed      
Gelatin powder 2.66 6.00 2 1/2 tsp.
Water (Part 1) 19.59 44.08 1.5 fl. oz.
Water (Part 2) 12.54 28.21 1 fl. oz.
Sugar, granulated 31.36 70.54 1/3 cup
Corn syrup, light 15.67 35.27 2 tbsp.
Salt 0.16 0.35 Dash
Egg whites, dried, high whip 2.07 4.66 2 tsp.
Water (Part 3) 15.17 34.13 1.15 fl. oz.
Vanilla, extract 0.78 1.76 1/2 tsp.
Total 100.00 225.00

 Method of Production:

  1. Line a baking sheet with parchment paper and sift liberally with a mixture of equal parts corn starch and powdered sugar; set aside.
  2. Sprinkle the gelatin over the Water (Part 1) and allow to soften.
  3. Meanwhile, mix the Water (Part 2) with the sugar and corn syrup in a small saucepan. Cook over medium high heat.
  4. Meanwhile, in a standing mixer, beat the egg whites, salt and water until frothy.
  5. When the syrup reaches 210° F, increase the speed of the mixer until the egg whites are thick and fluffy. If the egg whites reach a stiff peak before the syrup reaches 245° F, stop whipping.
  6. When the syrup reaches 245° F, while the mixer is running, slowly pour the syrup down the side of the bowl (to decrease the syrup splattering) into the egg whites.
  7. Add the vanilla and continue to whip for 7 minutes.
  8. Moving quickly, transfer the marshmallow mixture onto the prepared baking sheet and spread into an even, ½-inch thick layer.
  9. Allow the marshmallows to air dry for 6 hours.
  10. Cut the marshmallows into ½-inch squares and then toss in corn starch/powdered sugar mixture, coating liberally.
  11. Shake off excess powdered sugar and store in an airtight container for up to one week.

 

Part 2 - Brownie

Ingredients Percent (%) Grams Volume
Flour, bread 21.37 432.68 3 1/3 cups
Baking powder 0.21 4.33 1 tsp.
Margarine 18.80 380.60 1 2/3 cups
Sugar, granulated 32.22 652.20 3 1/4 cups
Cocoa powder 5.99 121.15 1 1/3 cups
Whole eggs, dried 2.41 48.78 2/3 cup
Water 7.22 146.13 5 fl. oz.
Salt 0.59 12.01 2 tsp.
Vanilla, extract 0.86 17.31 1 tbsp. + 1 tsp.
Milk, whole 5.13 103.85 3.5 fl. oz.
Graham cracker, crushed 5.20 80.96 1 cup
Total 100.00 2000.00

  Method of Production:

  1. Preheat the oven with low fan to 325° F. Grease a half sheet tray and line with parchment paper.
  2. Whisk together the flour and baking powder; set aside.
  3. Melt the margarine in microwave for 20 seconds. Stir. Continue heating until it reaches 120° F; set aside.
  4. Mix sugar, cocoa powder and eggs in standing mixer with paddle attachment for 30 seconds on low speed.
  5. Add melted margarine and mix on medium speed for 4 minutes, scraping after 2 minutes.
  6. To the margarine and cocoa mixture, add the water, salt, vanilla and milk; mix on high speed for 4 minutes, scraping after 2 minutes.
  7. Add flour mixture and mix on low speed for 4 minutes, scraping after 2 minutes.
  8. Pour the batter into prepared sheet tray.
  9. Spread crushed graham crackers evenly over the brownie batter.
  10. Bake at 325° F for 20 minutes, rotating after 10 minutes.
  11. Cool for 10 minutes and then continue to assembly.


Part 3 - Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Marshmallow 2.38 225.00
Part 2 - Brownie 95.24 2000.00
Chocolate chunks, chopped 2.38 225.00 8 oz.
Total 100.00 2450.00

Assembly

  1. Allow brownies to cool for 10 minutes then evenly cover the brownies with marshmallows.
  2. Using a cooking torch, toast the marshmallows.
  3. Allow the toasted marshmallows to cool for 5 minutes before topping with the chocolate chunks.
  4. Allow to cool completely before cutting into 2-inch squares.

 

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Sour Cream Citrus-Glazed Cookies

Sour Cream Citrus-Glazed Cookies

Yield: 96 petite cookies

Ingredients

  • 1 lb., 4 oz. all-purpose flour
  • 0.15 oz baking soda
  • 1 lb., 6 oz. softened butter
  • 4 oz. frozen (thawed), refrigerated liquid, or reconstituted dried egg yolks*
  • 10.5 oz. sugar
  • 6 oz. sour cream
  • 0.25 oz. grated lemon zest
  • 1.5 oz. fresh lemon juice
  • 1 lb., 10 oz. confectioner's sugar
  • 6 oz. fresh lemon juice
  • 0.25 vanilla extract

Total aproximate weight: 6 lb.

*2.3 oz. dried egg yolk plus 1.7 oz. water

Directions

  1. Combine flour and baking powder.
  2. Mix softened butter into flour at low speed.
  3. In separate bowl, mix eggs and sugar at high speed for 3 minutes.
  4. Mix sour cream, lemon zest and lemon juice into eggs at low speed for 1 minute.
  5. Blend in confectioner's sugar, lemon juice and vanilla extract.
  6. Pour half of egg mixture into flour; mix 1 minute on low speed. Repeat with remaining mixture. Cover and refrigerate dough at least 30 minutes to firm.
  7. Roll out 8 oz. portions on lightly floured surface to 1/4-inch thickness. Use small cookie cutters to shape.
  8. Bake at 350° F 8 to 10 minutes until edges are lightly browned. Cool 5 minutes before glazing.

Variation: Substitute orange extract for vanilla. Use food coloring to tint glaze. Reduce lemon juice in glaze to make thicker glaze.

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S’more Brownie (dried eggs)

S’more Brownie (liquid eggs)

View dried egg formulation

Yield: Half Sheet Pan (36, 2-inch brownies)



Part 1 - Marshmallow

Ingredients Percent (%) Grams Volume
Powdered sugar, as needed      
Corn starch, as needed      
Gelatin powder 2.66 6.00 2 1/2 tsp.
Water (Part 1) 19.59 44.08 1.5 fl. oz.
Water (Part 2) 12.54 28.21 1 fl. oz.
Sugar, granulated 31.36 70.54 1/3 cup
Corn syrup, light 15.67 35.27 2 tbsp.
Liquid egg whites, high whip 17.24 38.79 1.3 fl. oz.
Salt 0.16 0.35 Dash
Vanilla, extract 0.78 1.76 1/2 tsp.
Total 100.00 225.00

 Method of Production:

  1. Line a baking sheet with parchment paper and sift liberally with a mixture of equal parts corn starch and powdered sugar; set aside.
  2. Sprinkle the gelatin over the Water (Part 1) and allow to soften.
  3. In a small saucepan, mix the Water (Part 2) with the sugar and corn syrup. Cook over medium high heat.
  4. Meanwhile, beat the egg whites and salt until frothy.
  5. When the syrup reaches 210° F, increase the speed of the mixer until the egg whites are thick and fluffy. If the egg whites reach a stiff peak before the syrup reaches 245° F, stop whipping.
  6. When the syrup reaches 245° F, while the mixer is running, slowly pour the syrup down the side of the bowl (to decrease the syrup splattering) into the egg whites.
  7. Add the vanilla and continue to whip for 7 minutes.
  8. Moving quickly, transfer the marshmallow mixture onto the prepared baking sheet and spread into an even, ½-inch thick layer.
  9. Allow the marshmallows to air dry for 6 hours.
  10. Cut the marshmallows into ½-inch squares and then toss in corn starch/powdered sugar mixture, coating liberally.
  11. Shake off excess powdered sugar and store in an airtight container for up to one week.

 

Part 2 - Brownie

Ingredients Percent (%) Grams Volume
Flour, bread 21.37 432.68 3 1/3 cups
Baking powder 0.21 4.33 1 tsp.
Margarine 18.80 380.60 1 2/3 cups
Sugar, granulated 32.22 652.20 3 1/4 cups
Cocoa powder 5.99 121.15 1 1/3 cups
Whole eggs, liquid 9.63 194.91 6.5 fl. oz.
Salt 0.59 12.01 2 tsp.
Vanilla, extract 0.86 17.31 1 tbsp. + 1 tsp.
Milk, whole 5.13 103.85 3.5 fl. oz.
Graham cracker, crushed 5.20 80.96 1 cup
Total 100.00 2000.00

  Method of Production:

  1. Preheat the oven with low fan to 325° F. Grease a half sheet tray and line with parchment paper.
  2. Whisk together the flour and baking powder; set aside.
  3. Melt the margarine in microwave for 20 seconds. Stir. Continue heating until it reaches 120° F; set aside.
  4. Mix sugar and cocoa powder in stand mixer with paddle attachment for 30 seconds on low speed.
  5. Add melted margarine and mix on medium speed for 4 minutes, scraping after 2 minutes.
  6. Add eggs, salt, vanilla and milk to the sugar/cocoa mixture. Mix on high speed for 4 minutes, scraping after 2 minutes.
  7. Add flour mixture and mix on low speed for 4 minutes, scraping after 2 minutes.
  8. Pour the batter into prepared sheet tray.
  9. Spread graham crackers evenly over the brownie batter.
  10. Bake at 325° F for 20 minutes, rotating after 10 minutes.
  11. Cool for 10 minutes and then continue to assembly.


Part 3 - Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Marshmallow 2.38 225.00
Part 2 - Brownie 95.24 2000.00
Chocolate chunks, chopped 2.38 225.00 8 oz.
Total 100.00 2450.00

Assembly

  1. Allow brownies to cool for 10 minutes then evenly cover the brownies with marshmallows.
  2. Using a cooking torch, toast the marshmallows.
  3. Allow the toasted marshmallows to cool for 5 minutes before topping with the chocolate chunks.
  4. Allow to cool completely before cutting into 2-inch squares.

 

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Pecan Pumpkin Pound Cake

Pecan Pumpkin Pound Cake

Yield: 5 (9-inch) loaves/48 servings

Ingredients

  • 1 lb. unsalted butter
  • 1 lb., 9 oz brown sugar
  • 2 lb. frozen (thawed) or refrigerated liquid whole egg
  • 2 lb. canned pumpkin
  • 0.33 oz. rum extract
  • 3 lb., 10 oz. all-purpose flour
  • 0.5 oz. pumpkin pie spice
  • 0.5 oz. baking powder
  • 0.15 oz. baking soda
  • 0.25 oz. salt
  • 7.5 oz. chopped pecans

Total approximate weight: 10 lb., 12 oz.

Directions

  1. Mix butter on high speed for 1 minute.
  2. Add brown sugar to butter. Mix at second speed of 3-speed mixer until smooth.
  3. Add eggs to mixture. Mix at second speed until blended.
  4. Blend together pumpkin and extract. Add half to batter. Blend.
  5. Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add half to batter. Mix until blended. Add remaining pumpkin. Blend. Add remaining flour. Mix until blended.
  6. Spray-coat 5 small (5 x 9-inch) loaf pans.
  7. Portion approximately 2 lb. 2 oz. batter into each pan.
  8. Top each pan with 1.5 oz. pecans.
  9. Bake at 325° F for 1 hour. Cool before slicing.

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Chocolate Chip Cookie Ice Cream Sandwiches (dried eggs)

Chocolate Chip Cookie Ice Cream Sandwiches (dried eggs)

View liquid egg formulation

Yield: 24 servings



Part 1 - Chocolate Chip Cookies

Ingredients Percent (%) Grams Volume
Sugar, light brown 11.75 141.00 2/3 cup
Shortening 19.00 228.00 8 oz.
Sugar, granulated 11.75 141.00 3/4 cup
Whole eggs, dried 2.25 27.00 5 1/2 tbsp.
Salt 0.41 4.90 3/4 tsp.
Water 5.00 60.00 2 fl. oz.
Vanilla extract 0.70 8.40 2 tsp.
Flour, pastry 31.70 380.38 2 3/4 cups
Baking soda 0.19 2.33 1/2 tsp.
Chocolate chips 17.25 206.99 1 1/4 cups
Total 100.00 1200.00

 Method of Production:

  1. Whisk brown sugar to break up any lumps.
  2. In a standing mixer fitted with a paddle attachment, add the shortening, sugars, dried egg and salt.
  3. Cream together for 4 minutes on medium speed.
  4. Add the water and vanilla. Continue to mix for 2 minutes on medium speed.
  5. Add the flour and baking soda and mix for 2 minutes on low.
  6. Add the chocolate chips and mix on low until just incorporated.
  7. Form 25g balls and place on an ungreased parchment paper lined baking sheet about 2 inches apart.
  8. Bake for approximately 14 minutes at 325° F, rotating after 7 minutes.
  9. Cool completely and store in an airtight container until ready to use.

 

Part 2 - Vanilla Frozen Custard

Ingredients Percent (%) Grams Volume
Egg yolk, dried 2.97 74.21 1 1/4 cups
Sugar, granulated 15.02 375.62 2 cups
Water 3.63 90.70 3 1/4 fl. oz.
Milk, whole 39.45 986.20 32 fl. oz.
Vanilla Extract 0.45 11.32 2 3/4 tsp.
Heavy Cream 38.48 961.95 32 fl. oz.
Total 100.00 2500.00

  Method of Production:

  1. Whisk together the dried egg yolk and sugar until thoroughly combined.
  2. Combine all ingredients except vanilla, and mix with an immersion blender until homogenous.
  3. Transfer into heat-safe poly bags and seal. Pasteurize at 161° F for 20 minutes in water bath. Alternatively, heat the mixture in a non-reactive sauce pot over medium low heat, whisking constantly, until 160° F and slightly thickened.
  4. Let mixture cool to room temperature then stir in the vanilla.
  5. Cover and refrigerate for at least 3-4 hours before churning.
  6. Once chilled, pour into ice cream machine and churn for 50 minutes.
  7. Transfer the thickened ice cream to a freezer-safe container and freeze for at least 4 hours to harden. Store frozen until ready for assembly.


Part 3 - Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Chocolate Chip Cookies 33.33 1133.33 24 each
Part 2 - Vanilla Frozen Custard 66.67 2266.67 2 1/2 quarts
Total 100.00 3400.00

Assembly

  1. Place half the cookies on a sheet tray with the bottom sides up.
  2. Scoop and spread the ice cream evenly on top of the cookie to make a ½-inch even layer (about 40g or ¼ cup)
  3. Place the other half of the cookies on top of the ice cream and gently press to create a sandwich.
  4. Package in sealed poly bags and keep frozen until ready to serve.

 

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Cream Puffs

Cream Puffs

Yield: 48 cream puffs

Ingredients

  • 16 oz. (2 cups) water
  • 8 oz. (1 cup) butter
  • 11 oz. all-purpose flour
  • 1.5 g salt
  • 14 oz. frozen (thawed) liquid whole eggs

Total approximate weight: 3 lb.

Directions

  1. In medium saucepan, bring water and butter to boil, stirring occasionally.
  2. Add flour and salt; stir one minute. Remove from heat.
  3. Mix in liquid whole eggs at medium speed, 1/4 at a time.

Instructions

  1. Portion 2 tablespoons (1 oz.) scoops onto parchment-lined baking sheets.
  2. Bake in pre-heated 400° F oven for 25 to 30 minutes until golden brown and firm.
  3. Cool on racks before filling.

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Chocolate Chip Cookie Ice Cream Sandwiches (liquid eggs)

Chocolate Chip Cookie Ice Cream Sandwiches (liquid eggs)

View dried egg formulation

Yield: 24 servings



Part 1 - Chocolate Chip Cookies

Ingredients Percent (%) Grams Volume
Sugar, light brown 11.75 141.00 2/3 cup
Shortening 19.00 228.00 8 oz.
Sugar, granulated 11.75 141.00 3/4 cup
Whole eggs, liquid 7.25 87.00 3 fl. oz.
Salt 0.41 4.90 3/4 tsp.
Vanilla extract 0.70 8.40 2 tsp.
Flour, pastry 31.70 380.38 2 3/4 cups
Baking soda 0.19 2.33 1/2 tsp.
Chocolate chips 17.25 206.99 1 1/4 cups
Total 100.00 1200.00

 Method of Production:

  1. Whisk brown sugar to break up any lumps.
  2. In a standing mixer fitted with a paddle attachment, add the shortening, sugars, egg and salt.
  3. Cream together for 4 minutes on medium speed.
  4. Add the vanilla. Continue to mix for 2 minutes on medium speed.
  5. Add the flour and baking soda and mix for 2 minutes on low.
  6. Add the chocolate chips and mix on low until just incorporated.
  7. Form 25g balls and place on an ungreased parchment paper lined baking sheet about 2 inches apart.
  8. Bake for approximately 14 minutes at 325° F, rotating after 7 minutes.
  9. Cool completely and store in an airtight container until ready to use.

 

Part 2 - Vanilla Frozen Custard

Ingredients Percent (%) Grams Volume
Egg yolk, liquid, sugared 7.33 183.23 6 1/2 fl. oz.
Sugar, granulated 14.29 357.30 1 3/4 cups
Milk, whole 39.45 986.20 32 fl. oz.
Vanilla extract 0.45 11.32 2 3/4 tsp.
Heavy cream 38.48 961.95 32 fl. oz.
Total 100.00 2500.00

  Method of Production:

  1. Combine all ingredients except vanilla, and mix with an immersion blender until homogenous.
  2. Transfer into heat-safe poly bags and seal. Pasteurize at 161° F for 20 minutes in water bath. Alternatively, heat the mixture in a non-reactive sauce pot over medium low heat, whisking constantly, until 160° F and slightly thickened.
  3. Let mixture cool to room temperature then stir in the vanilla.
  4. Cover and refrigerate for at least 3-4 hours before churning.
  5. Once chilled, pour into ice cream machine and churn for 50 minutes.
  6. Transfer the thickened ice cream to a freezer-safe container and freeze for at least 4 hours to harden. Store frozen until ready for assembly.


Part 3 - Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Chocolate Chip Cookies 33.33 1133.33 24 each
Part 2 - Vanilla Frozen Custard 66.67 2266.67 2 1/2 quarts
Total 100.00 3400.00

Assembly

  1. Place half the cookies on a sheet tray with the bottom sides up.
  2. Scoop and spread the ice cream evenly on top of the cookie to make a ½-inch even layer (about 40g or ¼ cup)
  3. Place the other half of the cookies on top of the ice cream and gently press to create a sandwich.
  4. Package in sealed poly bags and keep frozen until ready to serve.

 

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Sponge Cake Napoleons (dried eggs)

Sponge Cakes Napoleons (dried eggs)

View liquid egg formulation

Yield: 1 – 4 lb. half sheet cake

Ingredients for Pastry Cream

  • 3.94 oz. sugar
  • 1.57 oz. non-fat dried milk
  • 0.49 oz. whole egg solids
  • 0.45 oz. egg yolk solids
  • 1.48 oz. Ultra Tex/tapioca starch
  • 1 lb., 0.93 oz. water
  • 0.49 oz. butter
  • 0.25 oz. vanilla extract

Directions for Pastry Cream

  1. Blend the sugar, milk solids, dry egg products and starch together. Slowly add to this to the heated water, whisking constantly to completely incorporate.
  2. Heat the water to 180° F and combine with dry ingredients.
  3. When the mixture is tempered, heat to 180° F. Whisk in butter and vanilla. Pour the cooked pastry cream into a half sheet tray lined with clear wrap, cover and refrigerate until fully cooled. It is ready for use.

Total approximate weight: 1lb., 9.6 oz

*Optional: Fruit Mousse – Add a fruit puree and whip cream to create a mousseline filling variation. Add 4 oz. of fruit puree to 16 ounces of pastry cream and 6 oz. of stiff whipped cream. Use as an alternative filling.

Ingredients for Sponge Cake

  • 6.87 oz. sugared whole egg solids
  • 1 lb., 4.61 oz. sugar
  • 0.12 oz. Xantham gum/optional - for freeze/thaw management
  • 1 lb., 2.84 oz. water, heated to 130°F
  • 11.77 oz. cake flour
  • 0.88 oz. milk solids, dry
  • 4.91 oz. melted butter

Directions for Sponge Cake

  1. Blend together the dry eggs, sugar and xanthan gum. Whisk into the heated water, then place mixture over a double boiler. Whip lightly and continuously until it reaches 110° F.
  2. Place this mixture onto a mixer with a balloon whip and mix at high speed for 6 to 8 minutes or until the mixture reaches maximum volume and until it begins to recede in volume. Reduce the mixer speed to low and whip for an additional 5 minutes.
  3. Sift all remaining dry ingredients at least twice to incorporate air. Fold this mixture into the finished batter.
  4. Melt butter in a sauce pan and fold into the batter mixture.

Instructions

  • Portion into sheet pans lined with parchment paper, sprayed with non-stick spray and lightly dusted with flour.
  • Bake at 375° F for about 20 minutes in the sheet pan. Cool and freeze.
  • Cut the sponge cake sheets in 12 by 5 inch pieces. Cut the layer 1 inch thick by slicing the sheets in half.
  • Fill each layer with pastry cream or fruit mouse
  • Coat the top with vanilla icing and lace with chocolate for decoration. Serve with fresh fruit

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Push Pop

Blood Orange & Chocolate Mousse Cake Pops (Liquid Egg)

Yield: 50 servings



Part 1 - Sponge Cake

Ingredients Percent (%) Grams Volume
Cake flour 19.69 167.40 1/4 cup
Baking powder 0.53 4.53 1 tsp.
Salt 0.35 2.95 1/2 tsp.
Sugar 28.94 246.02 1/3 cup
Lemon juice 0.58 4.92 1 tsp.
Whole eggs, liquid 23.16 196.83 7 fl. oz.
Vanilla extract 0.58 4.92 1 1/4 tsp.
Canola oil 26.17 222.43 1 cup
Total 100.00 850.00

 Method of Production:

  1. Preheat oven to 350° F. Line a quarter-sized sheet pan with parchment paper, grease and flour, tapping out excess flour; set aside.
  2. Sift together the flour, baking powder and salt; set aside.
  3. In a blender, combine the sugar, lemon juice, eggs and vanilla; pulse until combined.
  4. With the machine slowly running, drizzle the canola oil through the feed tub in a steady stream.
  5. Pour the liquid egg mixture into a bowl. Fold in the dry ingredients until combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 5 minutes, then rotate the pan and reduce oven temperature to 325° F and bake for an additional 10 minutes.
  8. Remove the cake from the oven to a wire rack to cool for 10 minutes before de-panning. Allow to cool completely before cutting. Cooled cakes can be double wrapped in plastic and placed in a zip-top bag for storage in the freezer for up to 2 months.

 

Part 2 - Blood Orange Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.74 3.7 2 tsp.
Water, cold 6.27 31.34 2 tsp.
Heavy cream part 1 11.23 56.13 1/4 cup
Egg yolks, sugared 4.78 23.91 1 fl. oz.
White chocolate 20.94 104.72 3.75 oz.
Blood orange juice concentrate 9.57 47.83 2 oz.
Orange extract 0.50 2.51 1/2 tsp.
Natural orange food color 0.88 4.38 3/4 tsp.
Natural red food color 1.09 5.47 1 1/4 tsp.
Heavy cream part 2 29.75 148.27 2/3 cup
Egg whites, liquid EZ whip 14.25 71.74 2.5 fl. oz.
Total 100.00 500.00

  Method of Production:

  1. Sprinkle the gelatin over the water and set aside for 5 minutes to hydrate.
  2. Place the chocolate in the bowl of a food processor and pulse until finely chopped.
  3. Place Cream Part 1 in a saucepan and bring to a simmer over medium-high heat. Pour a small amount of the cream into the sugared egg yolks and whisk to combine. Pour the yolk mixture back into the remaining cream in the saucepan. Cook, whisking constantly, until thickened. Remove from the heat and add the bloomed gelatin, orange extract and color to the custard and stir for 30 seconds until the gelatin is dissolved. Set aside to cool for 15-30 minutes (if too hot, may melt whipped cream; if too cool, gelatin may start to set prematurely).
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until they hold firm peaks. Remove the egg whites to a large bowl.
  5. In the bowl of the mixer, pour the cream (no need to wash). Whip on medium high speed until the cream holds medium firm peaks. Remove the whipped cream to the bowl with the egg whites.
  6. Fold the custard into the egg and cream mixture gently, using a rubber spatula.
  7. Scoop into piping bag and refrigerate until slightly set, about 1 hour. If the mousse is too soft, it will be difficult to pipe. If it is too firm, it will not have as smooth an appearance.


Part 3 - Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 3.87 2 tsp.
Water, cold 6.55 32.75 1 fl. oz.
Heavy cream part 1 19.00 95.00 1/2 cup
Egg yolk, sugared 5.00 25.00 1 fl. oz.
Cocoa powder, natural 2.00 10.00 2 tbsp.
Semisweet chocolate 20.67 103.35 3.5 oz.
Heavy cream part 2 31.01 155.03 2/3 cup
Egg whites, liquid EZ whip 15.00 75.00 2.5 fl. oz.
Total 100.00 500.00

Method of Production:

  1. Sprinkle the gelatin over the water and set aside for 5 minutes to hydrate.
  2. Place the chocolate in the bowl of a food processor and pulse until finely chopped.
  3. Place Cream Part 1 in a saucepan and bring to a simmer over medium-high heat. Pour the cream into the sugared egg yolks and cocoa and whisk to combine. Pour the yolk mixture back into the remaining cream in the saucepan. Cook, whisking constantly, until thickened. Remove from the heat and add the bloomed gelatin to the custard and stir for 30 seconds until the gelatin is dissolved. Set aside to cool for 15-30 minutes (if too hot, may melt whipped cream; if too cool, gelatin may start to set prematurely).
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until they hold firm peaks. Remove the egg whites to a large bowl.
  5. In the bowl of the mixer, pour the cream (no need to wash). Whip on medium high speed until the cream holds medium firm peaks. Remove the whipped cream to the bowl with the egg whites.
  6. Fold the cooled custard into the egg and cream mixture gently, using a rubber spatula.
  7. Scoop into piping bag and refrigerate until slightly set, about 1 hour. If the mousse is too soft, it will be difficult to pipe. If it is too firm, it will not have as smooth an appearance.

 

Assembly

Assembly Percent (%) Grams Volume
Part 1 - Sponge Cake 23.75 350.00 100 rounds
Part 2 - Blood Orange Mousse 33.89 500 4 cups
Part 3 - Chocolate Mousse 33.89 500 4 cups
Chocolate curls 8.47 125.00 1 cup
Total 100.00 1475.00 50 Serving

Assembly:

  1. Cut the sponge cake into 1 ¼-inch rounds. Slice each round in half to yield two rounds.
  2. Place one round of cake into bottom of a mini push pop container.
  3. Pipe 10g (about ¾-inch in height) of blood orange mousse on top of the sponge cake.
  4. Place another round of cake onto the blood orange mousse.
  5. Pipe 10g (about ¾-inch in height) of chocolate mousse on top of the sponge cake.
  6. At this time, the pops may be capped and frozen until ready to be served. To serve, thaw cakes overnight in the refrigerator. Remove cap and garnish with chocolate shavings.

 

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Brioche

Brioche

Yield: 48 rolls

Ingredients

  • 0.75 oz. active dry yeast
  • 6 oz. (3/4 cup) warm water (105° to 110°F)
  • 1 lb., 8 oz. (3 cups) softened butter
  • 1 lb., 10 oz. frozen (thawed) liquid whole eggs
  • 3 oz., (6 tbsp.) sugar
  • 2 tsp. salt
  • 2 lb., 3 oz. (9 cups) flour
  • 5.2 oz. frozen (thawed) liquid whole eggs
  • 2 tbsp. water

Total approximate weight: 6 lb., 9 oz.

Directions

  1. In large mixing bowl, dissolve yeast in water.
  2. Add butter, eggs (1 lb., 10 oz.), sugar, salt and 1 lb. 3 oz. of flour initially. Beat at medium speed until smooth. Add remaining flour, beat until smooth.
  3. Mix 5.2 oz. eggs with 2 tbsp. water
  4. Cover bowl and proof until doubled, 1 to 2 hours. Punch down dough.
  5. Cover and refrigerate 8 to 12 hours; punch down dough.
  6. Spray coat 48 (1/2 cup each) muffin cups or brioche pans.
  7. Turn dough out onto lightly floured surface. Cut off a 12 oz. portion; refrigerate.
  8. Cut remaining dough in half; refrigerate one-half.
  9. Slice non-refrigerated dough into 1.9 oz. portions; roll into balls. Place in muffin/brioche cups. Repeat with remaining half.
  10. Cut the 12 oz. dough into .25 oz. pieces. Roll each piece into a small ball.
  11. With lightly floured clean finger, make 1/2-inch deep indentation in center of each larger dough ball. Place a ball into each indentation.
  12. Proof additional 30 to 60 minutes.
  13. Heat oven to 375° F.
  14. Gently brush egg wash onto tops of rolls. Bake until firm and golden brown, 15 to 17 minutes.
  15. Remove from pans; cool or serve immediately.

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Sugar Cookie Cups

Sugar Cookie Cups with Key Lime Curd and Mini Marshmallows (liquid eggs)

View dried egg formulation

Yield: 50 servings



Part 1 - Sugar Cookie Cups

Ingredients Percent (%) Grams Volume
Sugar, granulated 29.08 101.77 1/2 cup
Shortening 10.35 36.23 2 tbsp. + 2 tsp.
Whole eggs, liquid 6.10 21.36 3/4 fl. oz.
Vegetable oil 6.60 23.09 1 tbsp. + 2 tsp.
Water 1.82 6.38 2 tsp.
Corn syrup, light 4.76 16.64 2 tsp.
Vanilla flavor, dried 0.12 0.42 1/4 tsp.
Salt 0.37 1.28 1/4 tsp.
Baking soda 0.28 0.97 1/4 tsp.
Baking powder 0.56 1.98 1/2 tsp.
All-purpose flour 39.96 139.88 1 1/3 cup
Total 100.00 350.00

 Method of Production:

  1. Combine sugar, shortening and eggs. Mix 2 minutes on low speed in standing mixer with paddle attachment.
  2. Add oil, corn syrup and water. Mix 1 minute on low speed, then scrape the bowl and continue mixing 2 minutes on high speed.
  3. Mix dry ingredients together with whisk to combine. Add to mixing bowl and mix for 1 minute on low speed, scrape the bowl and continue mixing for 1 minute on low speed.
  4. Chill dough at least 1 hour and up to 24 hours.
  5. Roll cookie dough into a thin sheet, about 1/10th inches thick and cut into 2-inch circles. Place dough rounds into mini muffin tins and refrigerate until ready to bake.
  6. Bake at 325° F for 6 minutes rotating the pan halfway through baking. Remove from the oven and press down each cookie cup with another mini muffin tin to reduce air bubbles. Allow to cool completely before removing from tins and store at room temperature.

 

Part 2 - Key Lime Curd

Ingredients Percent (%) Grams Volume
Sugar, granulated 27.43 329.13 1 1/2 cups
Butter 8.51 102.10 3 1/2 oz.
Whole eggs, liquid 33.54 402.48 1 1/3 cups
Egg yolks, sugared 2.00 24.00 3/4 oz.
Key lime juice 7.67 92.09 3 fl. oz.
Water 17.35 208.20 7 fl. oz.
Corn starch 3.00 36.00 4 tbsp. + 2 tsp.
Natural green food color 0.40 4.80 1 1/4 tsp.
Salt 0.10 1.20 1/4 tsp.
Total 100.00 1200.00

  Method of Production:

  1. Whisk together sugar and corn starch, then blend with water, salt and lime juice in a non-reactive sauce pan. Cook until the mixture reaches a full boil, thickens and turns translucent. Starch should be full gelatinized.
  2. Add the whole eggs and egg yolks while whisking constantly; cook over medium heat until the curd thickens and comes to a simmer. Remove from the heat.
  3. Pour into container, cover with plastic wrap and cool completely. Store refrigerated until ready to use.


Part 3 - Marshmallows

Ingredients Percent (%) Grams Volume
Powdered sugar, as needed      
Corn starch, as needed      
Gelatin powder 2.66 13.32 2 tbsp.
Water part 1 19.59 97.96 3 1/3 fl. oz.
Water part 2 12.54 62.70 2 fl. oz.
Sugar, white granulated 31.36 156.74 3/4 cup
Corn syrup, light 15.67 78.37 2 tsp.
Egg whites, liquid EZ whip 17.24 86.21 1/3 cup
Salt 0.16 0.78 dash
Vanilla extract 0.78 3.92 1 tsp.
Total 100.00 500.00

Method of Production:

  1. Line a baking sheet with parchment paper and sift liberally with a mixture of equal parts corn starch and powdered sugar; set aside.
  2. Sprinkle the gelatin over the Water Part 1 and allow to soften.
  3. Meanwhile, mix the Water Part 2 with the sugar and corn syrup in a small saucepan. Cook over medium high heat.
  4. Meanwhile, in a standing mixer, beat the egg whites and salt until frothy.
  5. When the syrup reaches 210° F, increase the speed of the mixer until the egg whites are thick and fluffy. If the egg whites reach a stiff peak before the syrup reaches 245° F, stop whipping.
  6. When the syrup reaches 245° F, while the mixer is running, slowly pour the syrup down the side of the bowl (to decrease the syrup splattering) into the egg whites.
  7. Add the vanilla and continue to whip for 7 minutes.
  8. Moving quickly, transfer the marshmallow mixture into a piping bag fitted with a star tip.
  9. Pipe the marshmallows into small mounds onto the baking sheet. After 3-5 minutes the mixture will start to set up and becomes difficult to pipe. Allow the marshmallows to air dry, uncovered for 6 hours, then toss in corn starch/powdered sugar mixture, coating liberally.
  10. Shake off excess powdered sugar and store in an airtight container for up to one week.

 

Assembly

Assembly Percent(%) Grams Volume
Part 1 - Sugar Cookie Cups 20.34 305.08 50 each
Part 2 - Key Lime Curd 71.19 1067.80 3 cups
Part 3 - Marshmallows 8.47 127.12 50 each
Total 100.00 1500.00

Assembly:

  1. Place a cookie cup on a serving plate.
  2. Pipe 0.75 ounce (heaping tablespoon) of key lime curd into each cookie cup.
  3. Top each cookie cup with a marshmallow and serve immediately.

 

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Crème Anglaise

Crème Anglaise

Yield: 48 (1/4 cup) servings

Ingredients

  • 2 lb., 4 oz. (4 cups) frozen (thawed) liquid sugared egg
  • 10 oz. (1 1/3 cups) yolk
  • sugar
  • 1.75 oz. (1/3 cup) corn starch
  • 12 oz. (1 1/2 cups) water
  • 32 oz. (1 qt.) heavy cream
  • 16 oz. (2 cups) half and half
  • 3 tbsp. vanilla extract

Total approximate weight: 6 lb., 9 oz.

Directions

  1. In medium saucepan, whisk liquid sugared egg and yolk until light, 3 to 4 minutes.
  2. Blends sugar, cornstarch and water and whisk into egg mixture.
  3. Scald heavy cream and half and half.
  4. While whisking, gradually pour scalded milk into egg yolk mixture.
  5. Cook over low heat, and continue whisking until sauce thickens and coats a spoon.
  6. Remove from heat; stir in vanilla.
  7. Serve warm over fruit or cover and refrigerate.

Variations:

  • Citrus – Reduce vanilla to 1 tablespoon. Stir in 2 teaspoons orange extract and 1/4 cup (1 oz.) orange zest.
  • Eggnog – Reduce vanilla to 2 tablespoons. Stir in 1 teaspoon freshly ground nutmeg, 1 teaspoon rum extract and 1/4 teaspoon cinnamon.

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Sponge Cake

Sponge Cake Chocolate Mousse Trio (dried eggs)

View liquid egg formulation

Yield: 24 servings


Part 1 - Sponge Cake

Ingredients Percent (%) Grams Volume
Sugar, white granulated 30.77 276.92 1 1/3 cups
Salt 0.30 2.66 1/2 tsp.
Emulsifier 1.17 10.65 2 1/2 tsp.
Dried Whole Eggs 7.70 69.24 3/4 cup + 2 tbsp.
Water Part 1 23.08 207.69 7 fl. oz.
Water Part 2 11.83 106.51 3.5 fl. oz.
Vanilla 0.30 2.66 1/2 tsp.
Cake Flour 23.67 213.02 1 1/2 cups
Baking Powder 1.17 10.65 1/2 tsp.
Total 100.00 900.00

 Method of Production:

  1. Add all ingredients except flour and baking powder to the bowl of a standing mixer fitted with a whisk attachment.
  2. Mix on high speed for 2 minutes, scrape the bowl, and continue mixing for an additional 2 minutes on high.
  3. Add the flour and baking powder and mix on low speed for 30 seconds and then on high speed for 4 minutes.
  4. Scrape the bowl and mix on medium speed for 1 minute.
  5. Pour batter into a parchment lined and greased ¼-sheet pan (13-inch x 9.5-inch).
  6. Bake at 350° F for 12 minutes, rotating pan after 6 minutes.
  7. Allow to cool in the pan for 15 minutes, then remove from pan and cool completely.

 

Part 2 - Dark Chocolate Mousse

Ingredients Percent (%) Grams Volume
Chocolate, dark 40.19 602.84 20 oz.
Heavy Cream 18.68 280.14 9.4 fl. oz.
Dried Egg Yolk 1.81 27.13 1/3 cup + 1.5 tbsp.
Water Part 1 2.21 33.15 1 fl. oz.
Dried Egg White 3.75 56.17 3/4 cup + 2 tbsp.
Water Part 2 27.46 411.91 14 fl. oz.
Sugar, white granulated 5.90 88.66 1/2 cup
Total 100.00 1500.00

  Method of Production:

  1. Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
  2. Bring the cream barely to a boil, then pour over the chocolate. Using a small whisk or immersion blender, blend the cream into the chocolate.
  3. Mix the dried egg yolk with water part 1 with a whisk. Temper the hydrated egg yolk with a tablespoon of warm chocolate/cream mixture, then whisk into the chocolate working gently; stop when the yolk is incorporated.
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the dried egg whites with water part 2 on medium speed until they start to form soft peaks.
  5. Increase the speed to medium-high and gradually add the sugar.
  6. Continue to beat until the whites are shiny and hold medium-firm peaks.
  7. Scoop 1/3 of the whites into the chocolate mixture and use a whisk to incorporate.
  8. Fold the rest of the whites into the chocolate-egg mixture gently, using a rubber spatula.
  9. Put into piping bag and set aside.


Part 3 - Milk Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 11.61 5 tsp.
Water Part 1, cold 6.55 98.29 3.25 fl. oz.
Heavy Cream Part 1 19.74 296.10 10 fl. oz.
Dried Egg Yolk 2.24 33.59 1/2 cup
Water Part 2 2.74 41.06 1.5 fl. oz.
Chocolate, milk 21.90 328.45 11.5 oz.
Heavy Cream Part 2 46.06 690.90 23 fl. oz.
Total 100.00 1500.00

Method of Production:

  1. Dissolve gelatin in water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Prepare an ice-water bath; set aside.
  4. Place Cream Part 1 in a small saucepan, and bring just to a boil over medium-high heat. Combine dried egg yolk and water part 2 with a whisk in a small bowl. Temper the hydrated egg yolk by pouring a small amount of the hot cream over the yolk and whisking until incorporated. Add egg yolk mixture back to saucepan and cook until thickened, about 5 minutes.
  5. Off the heat, add the hydrated gelatin and stir for 30 seconds to dissolve completely. Pour into food processor over the chocolate with the motor running, and process until chocolate mixture is smooth.
  6. Transfer to a medium bowl and place over the ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  7. Meanwhile, whip Cream Part 2 to soft peaks. Fold into cooled chocolate mixture using a rubber spatula.
  8. Put into a piping bag and set aside.

 

Part 4 - White Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 11.61 5 tsp.
Water Part 1, cold 6.55 98.29 3.25 fl. oz.
Heavy Cream Part 1 19.74 296.10 10 fl. oz.
Dried Egg Yolk 2.24 33.59 1/2 cup
Water Part 2 2.74 41.06 1.5 fl. oz.
Chocolate, white 21.90 328.45 11.5 oz.
Heavy Cream Part 2 46.06 690.90 23 fl. oz.
Total 100.00 1500.00

  Method of Production:

  1. Dissolve gelatin in water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Prepare an ice-water bath; set aside.
  4. Place Cream Part 1 in a small saucepan, and bring just to a boil over medium-high heat. Combine dried egg yolk and water part 2 with a whisk in a small bowl. Temper the hydrated egg yolk by pouring a small amount of the hot cream over the yolk and whisking until incorporated. Add egg yolk mixture back to saucepan and cook until thickened, about 5 minutes.
  5. Off the heat, add the hydrated gelatin and stir for 30 seconds to dissolve completely. Pour into food processor over the chocolate with the motor running, and process until chocolate mixture is smooth.
  6. Transfer to a medium bowl and place over the ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  7. Meanwhile, whip Cream Part 2 to soft peaks. Fold into cooled chocolate mixture using a rubber spatula.
  8. Put into piping bag and set aside.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 – Sponge Cake Rounds 21.88 1008.00
Part 2 – Dark Chocolate Mousse 26.04 1200.00
Part 3 – Milk Chocolate Mousse 26.04 1200.00
Part 4 – White Chocolate Mousse 26.04 1200.00
Total 100.00 4608.00

Assembly:

  1. Cut the sponge cake into 2 ¾-inch rounds and place into bottom of 2 ¾-inch diameter acetate moulds or serving dishes.
  2. Pipe 50g (about 1 ½-inch in height) of dark chocolate mousse on top of the sponge.
  3. Pipe 50g (about 1 ½-inch in height) of milk chocolate mousse on top of the dark chocolate mousse.
  4. Pipe 50g (about 1 ½-inch in height) of white chocolate mousse on top of the milk chocolate mousse.
  5. Garnish as desired with cocoa powder, whipped cream, chocolate shavings, chocolate drizzle, etc.

 

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Sponge Cake Napoleons (liquid eggs)

Sponge Cakes Napoleons (liquid eggs)

View dried egg formulation

Yield: 3 lbs. 13 ounces (1 – 2 lb., 8 oz. half sheet cake & a 1 lb., 5 oz. quarter sheet)

Ingredients for Pastry Cream

  • 1 lb. milk
  • 4 oz. sugar
  • 2 oz. liquid whole egg
  • 1.5 oz. liquid egg yolk
  • 1.5 oz. corn starch
  • 0.5 oz. butter
  • 0.25 oz. vanilla

Directions for Pastry Cream

  1. Add half of the sugar to the milk and bring to a boil.
  2. Combine the whole eggs and yolks with the cornstarch and remaining sugar. Mix in a bowl until smooth and thoroughly blended.
  3. Gradually add the hot milk to the egg mixture to temper it.
  4. When the mixture is tempered, heat to 180° F. Whisk in butter and vanilla. Pour the cooked pastry cream into a half sheet tray lined with clear wrap, cover and refrigerate until fully cooled. It is ready for use.

Total approximate weight: 1lb., 9.75 oz

*Optional: Fruit Mousse – Add a fruit puree and whip cream to create a mousseline filling variation. Add 4 oz. of fruit puree to 16 ounces of pastry cream and 6 oz. of stiff whipped cream. Use as an alternative filling.

Ingredients for Sponge Cake

  • 1 lb., 8 oz. liquid whole egg
  • 1 lb. sugar
  • 12 oz. cake flour
  • 4 oz. corn starch
  • 5 oz. melted butter

Total approximate weight: 3 lb., 13 oz.

Directions for Sponge Cake

  1. Blend together the eggs and sugar in a mixing bowl and place this over a double boiler.
  2. Whip lightly and continuously until it reaches 110° F. Place this mixture into a mixer with a balloon whip and mix at high speed for 10 minutes or until the mixture reaches maximum volume and begins to recede in its volume. Reduce the speed to low on the mixer and whip for an additional 10 minutes.
  3. Sift all dry ingredients at least twice to incorporate air. Fold this mixture into the finished batter.
  4. Melt butter in a sauce pan and fold into the batter mixture.

Instructions

  • Portion into sheet pans lined with parchment paper, sprayed with non-stick spray, and lightly dusted with flour.
  • Bake at 375° F for about 20 minutes in the sheet pan. Cool and freeze.
  • Cut the sponge cake sheets in 12 by 5 inch pieces. Cut the layer 1 inch thick by slicing the sheets in half.
  • Fill each layer with pastry cream or fruit mouse. 
  • Coat the top with vanilla icing and lace with chocolate for decoration. Serve with fresh fruit

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Sponge Cake

Sponge Cake Chocolate Mousse Trio (liquid eggs)

View dried egg formulation

Yield: 24 servings



Part 1 - Sponge Cake

Ingredients Percent (%) Grams Volume
Sugar, white granulated 30.77 276.93 1 1/3 cups
Salt 0.30 2.66 1/2 tsp.
Emulsifier 1.18 10.65 2 1/2 tsp.
Liquid Whole Eggs 30.77 276.93 9 fl. oz.
Water 11.83 106.51 3.5 fl. oz.
Vanilla 0.30 2.66 1/2 tsp.
Cake Flour 23.67 213.02 1 1/2 cups
Baking Powder 1.18 10.65 1/2 tsp.
Total 100.00 900.00

 Method of Production:

  1. Add all ingredients except flour and baking powder to the bowl of a standing mixer fitted with a whisk attachment.
  2. Mix on high speed for 2 minutes, scrape the bowl, and continue mixing for an additional 2 minutes on high.
  3. Add the flour and baking powder and mix on low speed for 30 seconds and then on high speed for 4 minutes.
  4. Scrape the bowl and mix on medium speed for 1 minute.
  5. Pour batter into a parchment lined and greased ¼-sheet pan (13-inch x 9.5-inch).
  6. Bake at 350° F for 12 minutes, rotating pan after 6 minutes.
  7. Allow to cool in the pan for 15 minutes, then remove from pan and cool completely.

 

Part 2 - Dark Chocolate Mousse

Ingredients Percent (%) Grams Volume
Chocolate, dark 40.19 602.84 20 oz.
Heavy Cream 18.68 280.14 9.4 fl. oz.
Egg Yolk 4.02 60.28 2 fl. oz.
Egg White 31.21 468.09 15.5 fl. oz.
Sugar, white granulated 5.90 88.65 1/2 cup
Total 100.00 1500.00

  Method of Production:

  1. Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
  2. Bring the cream barely to a boil, then pour over the chocolate. Using a small whisk or immersion blender, blend the cream into the chocolate.
  3. Temper the egg yolk with a tablespoon of warm chocolate/cream mixture, then whisk into the chocolate working gently; stop when the yolk is incorporated.
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they start to form soft peaks.
  5. Increase the speed to medium-high and gradually add the sugar.
  6. Continue to beat until the whites are shiny and hold medium-firm peaks.
  7. Scoop 1/3 of the whites into the chocolate mixture and use a whisk to incorporate.
  8. Fold the rest of the whites into the chocolate-egg mixture gently, using a rubber spatula.
  9. Put into piping bag and set aside.


Part 3 - Milk Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 11.61 5 tsp.
Water, cold 6.55 98.29 3.25 fl. oz.
Heavy Cream Part 1 19.74 296.10 10 fl. oz.
Egg Yolk 4.98 74.65 2.5 fl. oz.
Chocolate, milk 21.90 328.45 11.5 oz.
Heavy Cream Part 2 46.06 690.90 23 fl. oz.
Total 100.00 1500.00

Method of Production:

  1. Dissolve gelatin in water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Prepare an ice-water bath; set aside.
  4. Place Cream Part 1 in a small saucepan, and bring just to a boil over medium-high heat. Temper the egg yolk by pouring a small amount of the hot cream over the yolk and whisking until incorporated. Add egg yolk mixture back to saucepan and cook until thickened, about 5 minutes.
  5. Off the heat, add hydrated gelatin and stir for 30 seconds to dissolve completely. While hot, pour into food processor over the chocolate with the motor running, and process until chocolate mixture is smooth.
  6. Transfer to a medium bowl and place over the ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  7. Meanwhile, whip Cream Part 2 to soft peaks. Fold into cooled chocolate mixture using a rubber spatula.
  8. Put into a piping bag and set aside.

 

Part 4 - White Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 11.61 5 tsp.
Water, cold 6.55 98.29 3.25 fl. oz.
Heavy Cream Part 1 19.74 296.10 10 fl. oz.
Egg Yolk 4.98 74.65 11.5 fl. oz.
Heavy Cream Part 2 46.06 690.90 23 fl. oz.
Chocolate, white 21.90 328.45 11.5 oz.
Total 100.00 1500.00

  Method of Production:

  1. Dissolve gelatin in water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Prepare an ice-water bath; set aside.
  4. Place Cream Part 1 in a small saucepan, and bring just to a boil over medium-high heat. Temper the egg yolk by pouring a small amount of the hot cream over the yolk and whisking until incorporated. Add egg yolk mixture back to saucepan and cook until thickened, about 5 minutes.
  5. Off the heat, add hydrated gelatin and stir for 30 seconds to dissolve completely. While hot, pour into food processor over the chocolate with the motor running, and process until chocolate mixture is smooth.
  6. Transfer to a medium bowl and place over the ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  7. Meanwhile, whip Cream Part 2 to soft peaks. Fold into cooled chocolate mixture using a rubber spatula.
  8. Put into piping bag and set aside.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 – Sponge Cake Rounds 21.88 1008.00
Part 2 – Dark Chocolate Mousse 26.04 1200.00
Part 3 – Milk Chocolate Mousse 26.04 1200.00
Part 4 – White Chocolate Mousse 26.04 1200.00
Total 100.00 4608.00

Assembly:

  1. Cut the sponge cake into 2 ¾-inch rounds and place into bottom of 2 ¾-inch diameter acetate moulds or serving dishes.
  2. Pipe 50g (about 1 ½-inch in height) of dark chocolate mousse on top of the sponge.
  3. Pipe 50g (about 1 ½-inch in height) of milk chocolate mousse on top of the dark chocolate mousse.
  4. Pipe 50g (about 1 ½-inch in height) of white chocolate mousse on top of the milk chocolate mousse.
  5. Garnish as desired with cocoa powder, whipped cream, chocolate shavings, chocolate drizzle, etc.

 

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Coconut Ice Cream Crispy Fried with Chocolate Sauce (dried eggs)

Coconut Ice Cream Crispy Fried with Chocolate Sauce (dried eggs)

View liquid egg formulation

Yield:  96 / 3 oz. Ice Cream Balls / 2 per serving – 48 Servings

Ingredients for Ice Cream Custard

  • 13 lb. heavy cream
  • 2 lb. 4.8 oz. water
  • 14 oz. sugar
  • 0.012 oz. vanilla bean
  • 15.55 oz. enzyme modified egg yolk solids
  • 6 oz. cream of coconut
  • 7.78 oz. sweetened coconut flakes

Total approximate weight: 18 lb.

Directions for Ice Cream Custard

  1. Bring cream to a boil.
  2. Combine the yolk solids, water and sugar and to mixer bowl and whip on medium speed until light yellow ribbons form. Reduce mixer speed to low and slowly add the hot cream. Remove mixture from mixing bowl and place in saucepan over medium heat. Cook, stirring constantly until mixture reaches 170° F to 175° F. Cool mixture quickly by setting in a bowl over a water bath or in refrigerator and cool to 38° F.
  3. After the custard mix is fully cooled, add the cream of coconut, vanilla bean and coconut flakes to it in the ice cream maker and the churning will mix these ingredients into the ice cream as it freezes.
  4. Place in freezer to further firm-up to soft serve stage. Portion into 3 ounce servings with a #12 ice cream scoop. Place scoops onto a parchment-lined sheet tray. Cover with clear wrap and freeze until firm, several hours or overnight.

Ingredients for Tempura Batter - Yield: 100 Ice Cream Scoops

  • 1 lb., 0.4 oz. corn starch
  • 1 lb., 0.4 oz. all-purpose flour
  • 3 oz. baking powder
  • 2 lb. milk
  • 1 lb., 8.5 oz. water
  • 3.6 oz. sugar
  • 0.2 oz. ground cinnamon
  • 6 lb., 4 oz. Panko crumbs

Total approximate weight: 6 lb.

Directions for Tempura Batter

  1. Mix the dry ingredients together. Set aside.
  2. In separate bowl, blend wet ingredients and mix in the dry ingredients with a whisk until smooth and fully incorporated.
  3. Use the Panko crumbs for breading. See instructions below.

Instructions

  1. After the batter is prepared, dip the frozen ice cream balls into the batter and coat them well allowing some of the batter to run off.
  2. Dip into Panko crumbs and coat well and evenly over the entire ice cream ball.
  3. Freeze on a tray for 3 hours.
  4. Pre-heat deep fryer to 375° F. Carefully lower ice cream balls into hot cooking oil and cook for 1 minute until golden.

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Pudding

Dulce de Leche Pudding

View Pumpkin Seed Crunch  a pairing we suggest for this formulation.


Part 1

Ingredients Percent (%) Volume
Sweetened Condensed Milk 100 14 oz.
Total 100.00 14 oz.

Method of Production:

Part 1 - Pressure Cooker Method

  1. Place the can(s) of sweetened, condensed milk directly onto the bottom of the pressure cooker and add cold water to cover 1-inch over the top of the can (do not exceed the 'maximum capacity level' of the pressure cooker).
  2. Lock on the lid and heat over high heat until the cooker starts to whistle. Lower the heat, making sure the heat is still high enough for the pressure cooker to maintain the pressure.
  3. Cook for 40 minutes at high pressure. Remove the pressure cooker from the heat, open the valve to allow release the pressure and steam.
  4. Allow the can(s) to cool completely before using.

Part 1 - Stove Top Method

  1. Bring a large pot of water to a boil, then carefully lower in the can(s) of milk. Bring to a slow simmer.
  2. Cook for 4-6 hours, depending on color preference (5 hours produces a nicely caramelized Dulce de Leche).
Note: Opened cans will keep for 3 weeks covered in the refrigerator, unopened for up to 1 year. Alternatively, you may use a prepared Dulce de Leche and skip this step entirely.

Part 2

Ingredients Percent (%) Volume
Whole milk 27.82 2/3 cup
Heavy cream 27.14 1/2 cup
Liquid egg yolks 5.08 3/4 oz.
Cornstarch 1.75 1 tsp.
Brown sugar 1.52 1 1/2 tsp.
Vanilla paste (or extract) 0.41 1/2 tsp.
Salt 0.07 Pinch
Dulce de Leche (Part 1) 36.21 6 1/2 oz.
Total 100.00 15 oz., cooked

Method of Production:

  1. Whisk together everything but the Dulce de Leche.
  2. In a pot or kettle, cook over medium heat whisking constantly, until thick (about 5 minutes).
  3. Puree the warm pudding with an immersion blender or in a commercial blender with the Dulce de Leche.
  4. Press a layer of plastic wrap onto the surface of the pudding and cool to room temperature, then chill completely in the refrigerator, at least 2 hours and up to 7 days.
  5. Whisk vigorously before serving.

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Coconut Ice Cream Crispy Fried with Chocolate Sauce (liquid eggs)

Coconut Ice Cream Crispy Fried with Chocolate Sauce (liquid eggs)

View dried egg formulation

Yield: 96 / 3 oz. Ice Cream Balls / 2 per serving – 48 servings

Ingredients for Ice Cream Custard

  • 13 lb. heavy cream
  • 13 oz. sugar
  • 3 lb., 4 oz. liquid egg yolk
  • 6.5 oz. cream of coconut
  • 0.013 oz. vanilla bean
  • 8.4 oz. sweetened coconut flakes

Total approximate weight: 18 lb.

Directions for Ice Cream Custard

  1. Bring cream to a boil.
  2. Add sugar and yolk to mixer bowl and whip on medium speed until light yellow ribbons form. Reduce mixer speed to low and slowly add the hot cream. Remove mixture from mixing bowl and place in saucepan over medium heat. Cook, stirring constantly until mixture reaches 170° F to 175° F. Cool mixture quickly by setting in a bowl in a water bath or in refrigerator and cool to 38° F.
  3. After the custard mix is fully cooled, pour into ice cream maker. Add the cream of coconut, vanilla bean and coconut flakes. The churning will mix these ingredients into the ice cream as it freezes.
  4. Place in freezer to further firm-up to soft serve stage. Portion into 3 ounce servings with a #12 ice cream scoop. Place scoops onto a parchment-lined sheet tray. Cover with clear wrap and freeze until firm, several hours or overnight.

Total approximate weight: 18 lb.

Ingredients for Tempura Batter - Yield: 100 Ice Cream Scoops

  • 1 lb., 0.4 oz. corn starch
  • 1 lb., 0.4 oz. all-purpose flour
  • 3 oz. baking powder
  • 2 lb. milk
  • 1 lb., 8.5 oz. water
  • 3.6 oz. sugar
  • 0.2 oz. ground cinnamon
  • 6 lb., 4 oz. Panko crumbs

Total approximate weight: 6 lb.

Directions for Tempura Batter

  1. Mix the dry ingredients together. Set aside.
  2. In separate bowl, blend wet ingredients and mix in the dry ingredients with a whisk until smooth and fully incorporated.
  3. Use the Panko crumbs for breading. See instructions below.

Instructions

  1. After the batter is prepared, dip the frozen ice cream balls into the batter and coat them well allowing some of the batter to run off.
  2. Dip into Panko crumbs and coat well and evenly over the entire ice cream ball.
  3. Freeze on a tray for 3 hours.
  4. Pre-heat deep fryer to 375° F. Carefully lower ice cream balls into hot cooking oil and cook for 1 minute until golden.

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Pudding

Pumpkin Seed Crunch

View Dulce de Leche Pudding  a pairing we suggest for this formulation.



Ingredients Percent (%) Volume
Sugar, granulated 17.20 1 cup
Sugar, dark brown 8.60 1/4 cup
Salt 1.07 1 tsp.
Cinnamon 0.30 1/2 tsp.
Chipotle powder 0.22 1/2 tsp.
Egg white, liquid 9.59 1 3/4 oz.
Pepitas (pumpkin seeds), raw 39.36 1 1/2 cups
Cereal, brown rice crisps 10.75 2 cups
Coconut flakes, large 10.75 1 cup
Total 100.00 2 cups, cooked

 Method of Production:

  1. Preheat oven to 300° F.
  2. Blend sugars, salt, chipotle and cinnamon until thoroughly combined; set aside.
  3. Beat egg whites and water until just frothy. Add pepitas, rice crisps and coconut flakes and toss to coat.
  4. Sprinkle with the spice mixture and mix until thoroughly combined.
  5. Spread the mixture in a very thin, even, single layer on a greased parchment-lined baking sheet.
  6. Bake for 30 minutes, stirring every 10 minutes and redistributing. Remove to a wire rack to cool completely.
  7. Break up into small chunks and store in sealed plastic bags for up to 1 week.

 

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Caramel and Cocoa Pudding Trifle (dried eggs)

Caramel and Cocoa Pudding Trifle (dried eggs)

View liquid egg formulation

Yield: 50 servings - 3 oz. each

Ingredients for Caramel

  • 1 lb., 10.7 oz. granulated sugar
  • 1 lb. water
  • 3 oz. whole milk

Directions for Caramel

  1. Combine water and sugar in a saucepan. Cook over medium heat until mixture reaches 250° F or a light caramel color. Do not to stir after mixture begins to bubble. If necessary, brush sides of pan with a wet pastry brush to avoid crystallization on side of pan.
  2. Remove from heat just as it begins to turn caramel color - syrup will continue to cook.
  3. Add milk right after removing caramel mixture and stir with a wooden spoon or heat sensitive rubber spatula until mixture is smooth.
  4. Transfer to a room temperature saucepan to ensure cooking stops.

Ingredients for Caramel Pudding

  • 5 lb., 4.7 oz. whole milk
  • 12.1 oz. water
  • 4.3 oz. enzyme modified egg yolk solids
  • 8.1 oz. corn starch
  • 6 oz. softened butter

Total approximate weight: 9 lb., 8 oz.

Directions for Caramel Pudding

  1. In a large saucepan, stir together caramel mixture with milk until well combined. Cook over medium heat until mixture is just beginning to boil. Remove from heat.
  2. In medium bowl, whisk together water and egg yolk solids. Whisk in cornstarch to create a smooth paste. Temper milk into egg mixture then return to heat.
  3. Cook over medium heat, stirring constantly until mixture reaches a temperature of 160° F - 180° F. 
  4. Remove from heat. Stir in butter.
  5. Immediately pour this mixture into a sheet tray lined with clear wrap to cool.
  6. Spread pudding evenly, cover and refrigerate until cool.

Ingredients for Cocoa Pudding

  • 5 lb., 7.7 oz. whole milk
  • 4.2 oz. enzyme modified egg yolk solids
  • 10.9 oz. water
  • 1 lb., 6.4 oz. sugar
  • 6.2 oz. cornstarch
  • 5.6 oz. softened butter
  • 14.9 oz. semi-sweet chocolate

Total approximate weight: 9 lb., 8 oz.

Directions for Cocoa Pudding

  1. In saucepan over medium heat, heat milk and half of the sugar (11.25 oz.) until boiling. Remove from heat.
  2. Combine egg yolk solids with water until smooth.
  3. Combine remaining sugar with cornstarch. Whisk into yolks to create a smooth paste.
  4. Temper milk into egg mixture then return to saucepan. Constantly stir over medium heat until mixture is thick and bubbling.
  5. Remove from heat and stir in butter and chocolate until melted; pour onto plastic lined sheet tray and cover until cool.

Additional Ingredients

  • chocolate curls, as needed to garnish*
  • 3 lb., 2 oz. American sponge cake

*Chef's suggestion: Add fresh fruit, like cut strawberries, or toasted nuts for a different garnish.

Directions for Sponge Cake

  1. Cut to size of glass using a cookie cutter – need 50 pieces

Assembly Instructions

  1. After both puddings are fully cooled-
  2. Place a piece of cut American Sponge Cake in bottom of serving glass.
  3. Place 1.5 oz. caramel pudding on top of cake.
  4. Place 3 oz. chocolate pudding on top of caramel pudding.Place 1.5 oz. caramel pudding on top of chocolate pudding.
  5. Smooth top and garnish with chocolate curls.

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Macarons

Gluten-Free Vanilla Macaron Cookie (liquid eggs)

View Dried Egg Formulation


Makes 96 cookies; 2 per portion

Scaled to 0.6 lbs.

 

Macaron Build

Ingredients Pounds Ounces % of Weight
Almond flour 0 2.3 23.69%
Confectioners’ sugar 0 4.7 49.38%
Liquid egg whites 0 1.6 16.80%
Vanilla extract 0 0.0 0.28%
Granulated sugar 0 0.9 9.85%
Filling, as needed 0 0.0 0.00%
Total 0 9.6 100%

Method of Preparation:

  1. Preheat oven to 275° F, lightly oil baking sheet and line with parchment paper.
  2. Sift almond flour and confectioners’ sugar. Stir in one third of egg whites and vanilla extract until smooth.
  3. Whip the remaining egg whites on low speed until foamy.
  4. Slowly increase mixer speed to medium until soft peaks form. Gradually add granulated sugar.
  5. Increase mixer speed to high and continue to whip until egg whites are glossy and stiff peaks form.
  6. Fold 1/3 of whipped whites into almond batter (add any coloring or extra flavors).
  7. Gently add remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer mixture into piping bag, place quarter size dollops of batter on baking sheets. Batter should be soft and pliable and hold shape on sheet.
  9. Lightly tap baking sheets on counter to allow any large bubbles to escape.
  10. Allow baking sheets to sit at room temp for 15 minutes until batter forms a crust.
  11. Bake for 5 minutes then rotate sheet halfway and bake for an additional 5 minutes; Repeat as needed until cookies remove with out sticking (approx. 3 rotations).
  12. Allow cookies to cool at room temperature.
  13. Fill with desired filling, and/or dust with confectioners’ sugar.

Equipment Needed:

  • Sheet Tray & Parchment Paper
  • Fine Sieve
  • Mixer Fitted with Whip
  • SS Mixing Bowl
  • Piping Bag
  • Rubber Spatula

Chef’s Tips:

Chocolate: replace 2 oz. confectioners’ sugar with dark cocoa powder per pound.

Espresso: add 1 oz. espresso flavoring per pound during step 6.

 

Dark Chocolate Filling

Ingredients Pounds Ounces % of Weight
Liquid egg white, high-whip 0 0.6 13.19%
Sugar, granulated 0 1.3 26.39%
Emulsified shortening 0 0.2 4.40%
Unsalted butter, softened 0 2.1 43.98%
Chocolate, dark 0 0.3 5.89%
Cocoa powder 0 0.3 6.16%
Total 0 4.8 100%

Method of Preparation:

  1. Stir together egg whites and sugar. Heat over double boiler to 110° F to melt the sugar. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add the shortening and soft butter until combined. Continue whipping on high speed for 10 to 15 minutes. Set aside.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

 Equipment Needed:

  • Double Boiler
  • Mixer fitted with Whip
  • Rubber Spatula
  • Stainless Steel Bowl

Mixed Berry Filling

Ingredients Pounds Ounces % of Weight
Sugar, granulated 0 1.2 25.16%
Raspberries, frozen 0 0.4 8.18%
Blueberries, frozen 0 0.4 8.18%
Blackberries, frozen 0 0.4 8.18%
Water 0 2.4 50.31%
Total 0 4.8 100%

Method of Preparation:

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to a boil and allow to simmer for 20 minutes or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

 Equipment Needed:

  • Medium Saucepan
  • Rubber Spatula
  • Immersion Blender
  • Sheet Tray

Chef’s Tip:

Utilize a solo berry for an individual flavor, add a tsp. of lemon juice to brighten the flavor.

 

Orange Curd Filling

Ingredients Pounds Ounces % of Weight
Liquid egg yolk 0 0.2 4.96%
Sweetened condensed milk 0 3.2 66.19%
Orange juice 0 1.4 28.37%
Orange zest 0 0.0 0.47%
Total 0 4.8 100%

Method of Preparation:

  1. In a large bowl whisk together yolks, condensed milk and orange juice.
  2. Heat over medium-low heat, stirring constantly, until mixture just begins to thicken (approx. 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for at least 2 hours. Fill macaron cookies as desired.

Equipment Needed:

  • Sheet Tray
  • Medium Saucepan
  • Whisk

Chef’s Tip:

For the most fresh orange flavor utilize fresh orange juice.

 

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Caramel and Cocoa Pudding Trifle (liquid eggs)

Caramel and Cocoa Pudding Trifle (liquid eggs)

View dried egg formulation

Yield: 50 servings - 3 oz. each

Ingredients for Caramel

  • 1 lb., 10.7 oz. granulated sugar
  • 1 lb. water
  • 3 oz. whole milk

Directions for Caramel

  1. Combine water and sugar in a saucepan. Cook over medium heat until mixture reaches 250° F or a light caramel color. Do not to stir after mixture begins to bubble. If necessary, brush sides of pan with a wet pastry brush to avoid crystallization on side of pan.
  2. Remove from heat just as it begins to turn caramel color - syrup will continue to cook.
  3. Add milk right after removing caramel mixture and stir with a wooden spoon or heat sensitive rubber spatula until mixture is smooth.
  4. Transfer to a room temperature saucepan to ensure cooking stops.

Ingredients for Caramel Pudding

  • 5 lb., 15.2 oz. whole milk
  • 6.2 oz. corn starch
  • 1 lb., 1.5 oz. liquid egg yolk
  • 6 oz. softened butter

Total approximate weight: 9 lb., 8 oz.

Directions for Caramel Pudding

  1. In medium bowl, whisk together cornstarch and egg yolks until smooth. Slowly whisk in milk mixture until well combined. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture thick and bubbling.
  2. Remove from heat. Stir in butter.
  3. Pour onto plastic wrap lined sheet tray. Spread pudding evenly, cover and refrigerate until cool.

Ingredients for Cocoa Pudding

  • 5 lb., 7.1 oz. whole milk
  • 1 lb., 6.2 oz. granulated sugar
  • 6.2 oz. cornstarch
  • 1 lb. liquid egg yolks
  • 5.6 oz. softened butter
  • 14.8 oz. semi-sweet chocolate

Total approximate weight: 9 lb., 8 oz.

Directions for Cocoa Pudding

  1. In saucepan over medium heat, heat milk and half of the sugar (11.25 oz.) until boiling.
  2. Combine remaining sugar with cornstarch. Whisk into yolks to create a smooth paste.
  3. Temper milk into egg mixture then return to saucepan. Stir constantly over medium heat until mixture is thick and bubbling.
  4. Remove from stove and stir in butter and chocolate until melted; pour onto plastic lined sheet tray and cover until cool.

Additional Ingredients

  • chocolate curls, as needed to garnish*
  • 3 lb., 2 oz. American sponge cake

*Chef's suggestion: Add fresh fruit, like cut strawberries, or toasted nuts for a different garnish.

Directions for Sponge Cake

  1. Cut to size of glass using a cookie cutter – need 50 pieces

Assembly Instructions

  1. After both puddings are fully cooled-
  2. Place a piece of cut American Sponge Cake in bottom of serving glass.
  3. Place 1.5 oz. caramel pudding on top of cake.
  4. Place 3 oz. chocolate pudding on top of caramel pudding.Place 1.5 oz. caramel pudding on top of chocolate pudding.
  5. Smooth top and garnish with chocolate curls.

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Macarons

Gluten-Free Vanilla Macaron Cookie (dried eggs)

View liquid egg formulation

Makes 96 cookies; 2 per portion

Scaled to 0.6 lbs.

 

Macaron Build

Ingredients Pounds Ounces % of Weight
Almond flour 0 2.3 23.69%
Confectioners’ sugar 0 4.7 49.41%
Egg white solids, high whip 0 0.2 2.10%
Water 0 1.4 14.67%
Vanilla extract 0 0.0 0.28%
Sugar, granulated 0 0.9 9.86%
Filling, as needed 0 0.0 0.00%
Total 0 9.6 100%

Method of Preparation:

  1. Preheat oven to 275° F, lightly oil baking sheet and line with parchment paper.
  2. Sift almond flour and confectioners’ sugar. Stir in one third of egg whites and vanilla extract until smooth.
  3. Combine remaining egg white powder and water. Whip on low speed until foamy.
  4. Slowly increase the mixing speed to medium. When soft peaks form gradually add the granulated sugar.
  5. Increase mixing speed to high and continue to whip until glossy and stiff peaks form.
  6. Fold 1/3 of the whipped whites into the almond batter (add any coloring or extra flavors).
  7. Gently add the remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer mixture into piping bag, place quarter size dollops of batter on the baking sheets. Batter should be soft and pliable and hold shape on sheet.
  9. Lightly tap the baking sheet on counter to allow any large bubbles to escape.
  10. Allow the baking sheet to sit at room temp for 15 minutes to allow batter to form a crust.
  11. Bake for 5 minutes then rotate the sheet halfway and bake for an additional 5 minutes; Repeat as needed until cookies remove with out sticking (approx 3 rotations).
  12. Allow the cookies to cool at room temperature.
  13. Fill cookies with desired filling, and/or dust with confectioners’ sugar if desired.

Equipment Needed:

  • Sheet Tray & Parchment Paper
  • Fine Sieve
  • Mixer Fitted with Whip
  • SS Mixing Bowl
  • Piping Bag
  • Rubber Spatula

Chef’s Tip:

Chocolate: replace 2 oz. powdered sugar with dark cocoa powder per pound.

Espresso: add 1 oz. espresso flavoring per pound during step 6.

Coloring: incorporate beet powder or pomegranate juice (1 tbsp. liquid 1 tsp. dry) for a pink or red color, utilize pulverized mint for greenish tones, carrot juice for orange tones, etc.

  

Dark Chocolate Filling

Ingredients Pounds Ounces % of Weight
Egg white solids, high-whip 0 0.1 1.64%
Water 0 0.6 11.46%
Sugar, granulated 0 1.3 26.41%
Emulsified shortening 0 0.2 4.40%
Unsalted butter, softened 0 2.1 44.02%
Chocolate, dark 0 0.3 5.90%
Cocoa powder 0 0.3 6.16%
Total 0 4.8 100%

Method of Preparation:

  1. Combine the water, egg white solids and sugar. Heat over double boiler to 110° F until sugar dissolves. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add shortening and butter. Continue whipping for 10 to 15 minutes.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

 Equipment Needed:

  • Double Boiler
  • Mixer Fitted with Whip
  • Rubber Spatula
  • Stainless Steel Bowl

Chef’s Tip:

Replace dark chocolate with a milk chocolate for a creamier less intense flavor. Replace chocolate with peanut or hazelnut butter for a different flavor profile.

 

Mixed Berry Filling

Ingredients Pounds Ounces % of Weight
Sugar, granulated 0 1.2 25.16%
Raspberries, frozen 0 0.4 8.18%
Blueberries, frozen 0 0.4 8.18%
Blackberries, frozen 0 0.4 8.18%
Water 0 2.4 50.31%
Total 0 4.8 100%

Method of Preparation:

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to a boil and allow to simmer for 20 minutes or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

Equipment Needed:

  • Medium Saucepan
  • Rubber Spatula
  • Immersion Blender
  • Sheet Tray

Chef’s Tip:

Utilize a solo berry for an individual flavor, add a tsp. of lemon juice to brighten the flavor.

 

Orange Curd Filling

Ingredients Pounds Ounces % of Weight
Egg yolk solids 0 0.1 1.28%
Water 0 0.2 3.28%
Sweetened condensed milk 0 3.2 66.48%
Orange juice 0 1.4 28.49%
Orange zest 0 0.0 0.47%
Total 0 4.8 100%

Method of Preparation:

  1. In a large bowl, whisk yolks with water then add condensed milk and orange juice/zest.
  2. Slowly heat the mixture on the stove top until it just begins to thicken (approx 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for at least 2 hours. Fill macaron cookies as desired.

Equipment Needed:

  • Sheet Tray
  • Medium Saucepan
  • Whisk

Chef’s Tip:

For the most fresh orange flavor utilize fresh orange juice.

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Tiramisu (dried eggs)

Tiramisu (dried eggs)

View liquid egg formulation

Yield: 50 finished cupcakes

Ingredients for Mascarpone Coffee Mousse

  • 5.8 oz. Mascarpone cheese
  • 5.1 oz. semi-sweet chocolate
  • 0.807 enzyme modified egg yolk solids
  • 2.2 oz. water
  • 1.4 oz. granulated sugar
  • 0.1 oz. coffee extract
  • 0.7 oz. brewed espresso
  • 0.7 oz. coffee-flavored liqueur
  • 0.5 oz. gelatin w/50% water
  • 0.7 oz. egg white solids high whip
  • 2.9 oz. granulated sugar
  • 5.8 oz. water
  • 1 lb., 7.2 oz. heavy cream
  • 0.6 oz. cocoa powder
  • 0.03 oz. ground cinnamon

Total approximate weight: 3 lb., 2.4 oz.

Directions for Marscarpone Coffee Mousse

  1. In a bowl over a double boiler melt mascarpone and chocolate.  Whip to a creamy consistency and keep warm.
  2. Combine yolk solids and water until smooth. Add sugar, and mix on medium speed until ribboning stage is met. Combine egg mixture with mascarpone-chocolate mixture. Return to heat and continue to stir mixture until thick and smooth.  Don’t allow to mixture to reach over 130° F.
  3. Combine coffee extract with espresso and coffee-flavored liqueur. Heat to 180° F. Hydrate gelatin with 50% water then dissolve in warm espresso-liqueur combination. Fold into mascarpone cheese yolk mixture.
  4. Combine egg white solids and sugar until well blended. Add water and whisk until smooth. Heat to 110° F. Whip into a soft meringue. Fold complete meringue into yolk-cheese mixture.
  5. Whip heavy cream to a soft peak, fold into egg white mixture.
  6. Sift cocoa powder and cinnamon into mixture and fold to combine. Chill overnight.

Ingredients for Vanilla Sponge Cake - High Ratio Cake

Yield: 50- 6 ounce cupcakes

  • 5 lb., 6.8 oz. granulated sugar
  • 2.2 oz. salt
  • 4.3 oz. baking powder
  • 5 lb., 6.8 oz. baking flour
  • 1 lb., 11.4 oz. water
  • 7.6 oz. whole egg solids
  • 6.5 oz. water
  • 2.4 oz. enzyme modified egg yolk solids
  • 2 lb., 2.8 oz. milk
  • 2 lb., 9.2 oz. melted butter

Total approximate weight: 18 lb., 12 oz.

Directions Vanilla Sponge Cake

  1. Combine sugar with salt, baking powder, and cake flour.
  2. Combine water and whole egg solids in a stainless steel bowl and mix until smooth.
  3. Combine water and yolk solids in a stainless steel bowl and mix until smooth.
  4. Combine all wet ingredients excluding melted butter.
  5. Add melted butter and ½ of liquid mixture to dry ingredients and mix for four minutes. Scrape sides of bowl and add remaining wet ingredients mixing for four minutes.
  6. Prepare cup cake pans with liners n spray each with non-stick spray liberally. Scale 3 oz of batter into each cupcake liner (approximately 2 scoops #16 scoop) and bake

Ingredients for Mocha Swiss Butter Cream 

Yield: 2 oz. topping of icing per cupcake

  • 10.6 oz. water
  • 1.5 oz. egg white solids high whip
  • 1 lb., 14 oz. granulated sugar
  • 5 oz. emulsified shortening
  • 3 lb., 2 oz. sweet butter, softened
  • 6.7 oz. semi-sweet chocolate
  • 1.1 oz. coffee-flavored liqueur
  • 2.2 oz. brewed espresso
  • 10 oz. confectioner's sugar

Total approximate weight: 6 lb., 4 oz.

Directions for Mocha Swiss Butter Cream

  1. Combine water and egg white solids in a stainless steel bowl and mix until smooth.
  2. Warm sugar and egg whites to 110° F. Whip into a meringue.
  3. Gradually add shortening and soft butter until combined. Continue whipping for 12 to 15 minutes.
  4. Over a double boiler melt chocolate. Add coffee-flavored liqueur and espresso then fold into butter cream until combined.
  5. Sift in confectioners’ sugar to stiffen butter cream before piping. (optional)

Instructions

  1. Using a small knife or circle cutter, about size of a quarter in diameter, take center circle out of completely cooled High Ratio Cupcake to create a cavity. The cavity should continue 2/3rds of the way threw center of cake.
  2. Reserve piece of cake taken out. Scoop 1 oz. of Mascarpone Coffee Mousse into center cavity. This layer should fill cavity.
  3. Sift confectioners’ sugar into Mocha Swiss Butter Cream to stiffen.
  4. Then pipe approximately 2 oz. of butter cream onto top of cupcake. Be sure to guide around/ cover the cavity filled with mousse.

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Lemon Squares

Lemon Squares (liquid eggs)

View dried egg formulation

Makes 48 portions

Scaled to 6 lbs.

 

Preparation

Ingredients Pounds Ounces % of Weight
Butter, unsalted 0 1.4 1.49%

Method of Preparation:

  1. Preheat the oven to 350° F.
  2. Butter 24-inch square baking pan and line bottom with parchment paper overhanging two sides.
  3. Butter parchment paper.

 

Crust Build

Ingredients Pounds Ounces % of Weight
Butter, unsalted 0 11.4 11.86%
Confectioners’ sugar 0 7.7 8.01%
Salt 0 0.5 0.50%
Flour, all-purpose 0 15.1 15.67%

Method of Preparation:

  1. Cream together butter, sugar and salt until light and fluffy.
  2. Add flour and mix on low until just combined.
  3. Press into bottom and about 1/2 inch up the side of pan.
  4. Dock with fork and bake for 15-20 minutes or until golden.

 

Glaze

Ingredients Pounds Ounces % of Weight
Liquid egg yolk 0 3.0 3.11%
Sweetened condensed milk 2 7.9 41.52%
Lemon juice 1 1.1 17.79%
Confectioners’ sugar for dusting 0 0.0 0.00%
Total 6 0.0 100%

Method of Preparation:

  1. Meanwhile, in a large bowl, whisk together yolks, water, condensed milk and lemon juice.
  2. Pour mixture over crust and return to oven to continue baking for 25-30 minutes or until filling is set.
  3. Remove from oven and allow to cool completely. Refrigerate for at least 2 hours.
  4. Remove from pan and cut into 2x2-inch squares. Dust with confectioners’ sugar.

Equipment Needed:

  • 24-inch Square Baking Pan & Parchment Paper
  • Mixer Fitted with Paddle
  • SS Bowl
  • Whisk

Chef’s Tip:

For an Increased lemon flavor utilize fresh lemon juice and incorporate zest into the filling. Dust with confectioners’ sugar before serving. (Sugar will absorb into the product as sitting)

 

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Tiramisu (dried eggs)

Tiramisu Cupcake (liquid eggs)

View dried egg formulation

Yield: 50 finished cupcakes

Ingredients for Mascarpone Coffee Mousse

  • 5.7 oz. Mascarpone cheese
  • 2.9 oz. liquid egg yolk
  • 5 oz. semi-sweet chocolate
  • 0.1 oz. coffee extract
  • 0.7 oz. brewed espresso
  • 0.7 oz. coffee-flavored liqueur
  • 0.5 oz. gelatin w/50% water
  • 6.5 oz. liquid egg white
  • 2.9 oz. granulated sugar
  • 1 lb., 7 oz. heavy cream
  • 0.6 oz. cocoa powder
  • 0.03 oz. ground cinnamon

Total approximate weight: 3 lb., 2.2 oz.

Directions for Marscarpone Coffee Mousse

  1. Combine yolks with mascarpone cheese, mix on medium speed until ribboning stage is met.
  2. Melt chocolate over a double boiler. Fold into yolk-cheese mixture. Don’t allow to mixture to reach over 130° F.
  3. Combine coffee extract with espresso and coffee-flavored liqueur. Heat to 180° F.
  4. Hydrate gelatin with 50% of the water. Stir in warm espresso mixture. Fold into mascarpone cheese yolk mixture.
  5. Warm sugar and egg whites to 110° F; Whip into a meringue. Fold the complete meringue into yolk cheese mixture.
  6. Whip heavy cream to a soft peak, fold into egg white mixture.
  7. Sift cocoa powder and cinnamon into mixture and fold to combine. Chill overnight.

Ingredients for Vanilla Sponge Cake - High Ratio Cake

Yield: 50- 6 ounce Cupcakes

  • 2 lb., 11.6 oz. granulated sugar
  • 1.1 oz. salt
  • 2.2 oz. baking powder
  • 2 lb., 11.6 oz. baking flour
  • 1 lb., 1.4 oz. milk
  • 1 lb., 1.4 oz. liquid whole egg
  • 4.4. oz. liquid egg yolk
  • 1 oz. vanilla
  • 3 lb. butter
  • 2 lb., 9.2 oz. melted butter

Total approximate weight: 9 lb., 6.4  oz.

Directions for Vanilla Sponge Cake

  1. Combine sugar with salt, baking powder, and cake flour.
  2. Combine all wet ingredients excluding melted butter.
  3. Add melted butter and ½ of the liquid mixture to dry ingredients and mix for four minutes. Scrape sides of bowl and add remaining wet ingredients. Continue mixing for an additional four minutes.
  4. Scale 3oz of batter into each cupcake liner (approximately 2 scoops) and bake at 475º F until golden brown. Cool completely.

Ingredients for Mocha Swiss Butter Cream

Yield: 2 oz. topping of icing per cupcake

  • 15 oz. liquid egg white
  • 1 lb., 14 oz. granulated sugar
  • 5 oz. emulsified shortening
  • 3 lb., 2 oz. sweet butter, softened
  • 6.7 oz. semi-sweet chocolate
  • 1.1 oz. coffee-flavored liqueur
  • 2.2 oz. brewed espresso
  • 10 oz. confectioner's sugar

Total approximate weight: 6 lb., 4 oz.

Directions for Mocha Swiss Butter Cream

  1. Warm sugar and egg whites to 110° F. Whip into a meringue.
  2. Gradually add shortening and soft butter until combined. Continue whipping for 10 to 15 minutes.
  3. Over a double boiler melt chocolate. Add coffee-flavored liqueur and espresso then fold into butter cream until combined.
  4. Sift in confectioners’ sugar to stiffen butter cream before piping. (optional)

Instructions

  1. Using a small knife or circle cutter, about size of a quarter in diameter, take center circle out of completely cooled High Ratio Cupcake to create a cavity. The cavity should continue 2/3rds of the way threw center of cake.
  2. Reserve piece of cake taken out. Scoop 1oz of Mascarpone Coffee Mousse into center cavity. This layer should fill cavity.
  3. Sift confectioners’ sugar into Mocha Swiss Butter Cream to stiffen.
  4. Then pipe approximately 2 oz of butter cream onto top of cupcake. Be sure to guide around/ cover the cavity filled with mousse.

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Lemon Squares

Lemon Squares (dried eggs)

View liquid egg formulation

Makes 48 portions

Scaled to 6 lbs.

 

Preparation

Ingredients Pounds Ounces % of Weight
Butter, unsalted 0 1.4 1.49%

Method of Preparation:

  1. Preheat the oven to 350° F.
  2. Butter 24-inch square baking pan and line bottom with parchment paper overhanging two sides.
  3. Butter parchment paper.

 

Crust Build

Ingredients Pounds Ounces % of Weight
Butter, unsalted 0 11.4 11.89%
Confectioners’ sugar 0 7.7 8.03%
Salt 0 0.5 0.51%
Flour, all-purpose 0 15.1 15.76%

Method of Preparation:

  1. Cream together butter, sugar and salt until light and fluffy.
  2. Add flour and mix on low until just combined.
  3. Press into bottom and about 1/2 inch up the side of pan.
  4. Dock with fork and bake for 15-20 minutes or until golden.

 

Glaze

Ingredients Pounds Ounces % of Weight
Egg yolk solids 0 0.8 0.80%
Water 0 2.0 2.05%
Sweetened condensed milk 2 8.0 41.63%
Lemon juice 1 1.1 17.84%
Total 6 0.0 100%

Method of Preparation:

  1. Meanwhile, in a large bowl, whisk together yolks, water, condensed milk and lemon juice.
  2. Pour mixture over crust and return to oven to continue baking for 25-30 minutes or until filling is set.
  3. Remove from oven and allow to cool completely. Refrigerate for at least 2 hours.
  4. Remove from pan and cut into 2x2-inch squares. Dust with confectioners’ sugar.

Equipment Needed:

  • 24-inch Square Baking Pan & Parchment Paper
  • Mixer Fitted with Paddle
  • SS Bowl
  • Whisk

Chef’s Tip:

For an Increased lemon flavor utilize fresh lemon juice and incorporate zest into the filling. Dust with confectioners’ sugar before serving. (Sugar will absorb into the product as sitting)

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French Macaron Cookies (dried eggs)

French Macaron Cookies (liquid eggs)

View dried egg formulation

Yield: 96 finished cookies, 2 per portion

Ingredients for Cookies

  • 2.3 oz. almond flour
  • 4.7 oz. confectioner's sugar
  • 1.6 oz. liquid egg whites
  • 0.0 oz. vanilla extract
  • 0.9 oz. granulated sugar
  • filling, as needed
  • 1.4 oz. water

Total approximate weight: 9.6 oz

Directions for Cookies

  1. Preheat oven to 275° F, lightly oil a baking sheet and line with parchment paper.
  2. Sift the almond flour and powdered sugar. Stir in one third of egg whites and vanilla extract.
  3. Combine remaining egg white powder and waters Whip on low speed until foamy.
  4. Slowly increase the mixing speed to medium. When soft peaks form gradually add the granulated sugar.
  5. Increase the mixer speed to high and continue to whip until egg whites are glossy and stiff peaks form.
  6. Fold 1/3 of the whipped egg whites into the almond batter (add any coloring or flavors at this time).
  7. Gently add the remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer the mixture into a piping bag, place quarter-sized dollops of batter on baking sheets. Batter should be soft and pliable, and hold shape on sheet.
  9. Lightly tap baking sheets on counter to allow any large air bubbles to escape.
  10. Allow baking sheets to sit at room temp for 15 minutes until batter forms a crust.
  11. Bake for 5 minutes then rotate the sheet halfway and then bake an additional 5 minutes. Repeat as needed until cookies can be removed without sticking (approx. 3 rotations).
  12. Allow the cookies to cool at room temperature.
  13. Fill with desired filling, and/or dust with confectioner's sugar.

Ingredients for Orange Curd Filling

  • 0.1 oz. egg yolks, spray dried - enzyme modified
  • 3.2 oz. sweetened condensed milk
  • 1.4 oz. orange juice
  • orange zest
  • 0.2 oz. water

Total approximate weight: 4.8 oz.

Directions for Orange Curd Filling

  1. In a large bowl whisk together yolks, then add condensed milk and orange juice/zest.
  2. Slowly heat the mixture on the stove top until just begins to thicken (approx 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for 2 hours. Fill macaron cookies as desired.

Ingredients for Mixed Berry Filling

  • 1.2 oz. granulated sugar
  • 0.4 oz. raspberries, frozen
  • 0.4 oz. blueberries, frozen
  • 0.4 oz. blackberries, frozen
  • 2.4 oz. water

Total approximate weight: 4.8 oz.

Directions for Mixed Berry Filling

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to boil and allow to simmer for 20 minutes, or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic-lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

Ingredients for Dark Chocolate Filling

  • 0.1 oz. egg white solids, high whip
  • 0.6 oz. water
  • 1.3 oz. granulated sugar
  • 0.2 oz. emulsified shortening
  • 2.1 oz. sweet butter, softened
  • 0.3 oz. dark chololate
  • 0.3 oz. cocoa powder

Total approximate weight: 4.8 oz.

Directions for Dark Chocolate Filling

  1. Combine the water, egg white solids and sugar. Heat over double boiler to 110° F until sugar dissolves. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add the shortening and soft butter until combined. Continue whipping on high speed for 10 to 15 minutes. Set aside.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

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Flan

Dolce Diablo Flan (liquid eggs)

View dried egg formulation

Makes 48 portions

Scaled to 15 lbs.

 

Chili Caramel Sauce

Ingredients Pounds Ounces % of Weight
Sugar, granulated 1 14.5 12.73%
Chili powder 0 0.2 0.10%

Method of Preparation:

  1. Preheat oven to 350° F.
  2. Place sugar in a heavy based pan with a splash of water. Heat slowly without stirring, moving the pan back and forth on the heat until sugar melts and forms a golden caramel.
  3. Add chili powder.

 

Flan Build

Ingredients Pounds Ounces % of Weight
Milk, whole 10 3.1 67.97%
Vanilla pod 0 4.9 2.06%
Liquid whole egg 2 8.8 16.99%
Sugar, granulated 1 11.1 11.29%
Cinnamon, ground 0 0.0 0.02%
Ginger, ground 0 0.0 0.02%
Vanilla extract 0 0.2 0.10%
Total 16 11.1 111%

Method of Preparation:

  1. Warm six ramekins by rinsing in hot water, then dry.
  2. Divide the caramel between the six dishes turning to coat all sides.
  3. Place milk and vanilla pod in a large pan and heat until it just begins to boil. Remove from heat.
  4. Stir together sugar, cinnamon and ginger. Combine eggs and sugar mixture.
  5. Remove vanilla pod from milk. Slowly add the milk to the egg mixture. Add vanilla extract.
  6. Place ramekins on a baking tray or roasting pan, and strain the mixture through a fine sieve into each ramekin.
  7. Fill the pan with hot water until the water rises halfway up side of ramekins.
  8. Bake for 56 minutes or until a knife can be removed clean; remove from oven and allow to cool. Refrigerate for at least 3 hours.
  9. To serve: run a knife around edge of ramekin to loosen custard then place upside down on a plate.

Equipment Needed:

  • Sauté Pan
  • Ramekin 6 each
  • Rubber Spatula
  • Whisk
  • Large Pot
  • SS Bowl
  • Fine Sieve
  • Roasting Pan

Chef’s Tip:

For increased heat add additional chili powder to the caramel sauce. For more unique shapes, bake in a rectangular sheet tray and cut with a paring knife or cookie cutter once cooled.

 

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French Macaron Cookies (dried eggs)

French Macaron Cookies (dried eggs)

View liquid egg formulation

Yield: 96 finished cookies, 2 per portion

Ingredients for Cookies

  • 2.3 oz. almond flour
  • 4.7 oz. confectioner's sugar
  • 0.2 oz. egg whites, solid-high whip
  • 0.0 oz. vanilla extract
  • 0.9 oz. granulated sugar
  • filling, as needed
  • 1.4 oz. water

Total approximate weight: 9.6 oz

Directions for Cookies

  1. Preheat oven to 275° F, lightly oil a baking sheet and line with parchment paper.
  2. Sift the almond flour and powdered sugar. Stir in one third of egg whites and vanilla extract.
  3. Combine remaining egg white powder and waters Whip on low speed until foamy.
  4. Slowly increase the mixing speed to medium. When soft peaks form gradually add the granulated sugar.
  5. Increase the mixer speed to high and continue to whip until egg whites are glossy and stiff peaks form.
  6. Fold 1/3 of the whipped egg whites into the almond batter (add any coloring or flavors at this time).
  7. Gently add the remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer the mixture into a piping bag, place quarter-sized dollops of batter on baking sheets. Batter should be soft and pliable, and hold shape on sheet.
  9. Lightly tap baking sheets on counter to allow any large air bubbles to escape.
  10. Allow baking sheets to sit at room temp for 15 minutes until batter forms a crust.
  11. Bake for 5 minutes then rotate the sheet halfway and then bake an additional 5 minutes. Repeat as needed until cookies can be removed without sticking (approx. 3 rotations).
  12. Allow the cookies to cool at room temperature.
  13. Fill with desired filling, and/or dust with confectioner's sugar.

Ingredients for Orange Curd Filling

  • 0.1 oz. egg yolks, spray dried - enzyme modified
  • 3.2 oz. sweetened condensed milk
  • 1.4 oz. orange juice
  • orange zest
  • 0.2 oz. water

Total approximate weight: 4.8 oz.

Directions for Orange Curd Filling

  1. In a large bowl whisk together yolks, then add condensed milk and orange juice/zest.
  2. Slowly heat the mixture on the stove top until just begins to thicken (approx 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for 2 hours. Fill macaron cookies as desired.

Ingredients for Mixed Berry Filling

  • 1.2 oz. granulated sugar
  • 0.4 oz. raspberries, frozen
  • 0.4 oz. blueberries, frozen
  • 0.4 oz. blackberries, frozen
  • 2.4 oz. water

Total approximate weight: 4.8 oz.

Directions for Mixed Berry Filling

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to boil and allow to simmer for 20 minutes, or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic-lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

Ingredients for Dark Chocolate Filling

  • 0.1 oz. egg white solids, high whip
  • 0.6 oz. water
  • 1.3 oz. granulated sugar
  • 0.2 oz. emulsified shortening
  • 2.1 oz. sweet butter, softened
  • 0.3 oz. dark chololate
  • 0.3 oz. cocoa powder

Total approximate weight: 4.8 oz.

Directions for Dark Chocolate Filling

  1. Combine the water, egg white solids and sugar. Heat over double boiler to 110° F until sugar dissolves. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add the shortening and soft butter until combined. Continue whipping on high speed for 10 to 15 minutes. Set aside.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

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