Chapter 3: Eggs & emulsions
Eggs do the heavy lifting in baking: structure, air, richness, custard. Ten lessons on meringues, custards, and emulsified batters. Focus: Structure, air, custard.
Level 21: Vanilla custard cupsGentle egg setting · 55 minLevel 22: Lemon curd tartletsControlled coagulation · 60 minLevel 23: Genoise spongeWhole-egg foam · 55 minLevel 24: Swiss meringue kissesSugar-stabilized foam · 2 hrLevel 25: PavlovaCrisp shell, soft center · 2 hrLevel 26: Crème brûléeBain-marie mastery · 4 hrLevel 27: Flourless chocolate cakeEggs as structure · 5 hrLevel 28: ClafoutisCustard-to-cake spectrum · 55 minLevel 29: SouffléFoam under pressure · 55 minLevel 30: Basque cheesecakeEmulsion and carryover · 6 hr