jusnikki
Head Chef
Hi everyone (waving)
I am wondering why in some chocolate pie recipes some instruct you to add egg yokes before you thicken it and some say to add after thickening by tempering (sorry about the run on sentence, but anywhooooo). Does it really make a difference in the texture?
I am wondering why in some chocolate pie recipes some instruct you to add egg yokes before you thicken it and some say to add after thickening by tempering (sorry about the run on sentence, but anywhooooo). Does it really make a difference in the texture?