Wine chaudeau
Instructions
Place all ingredients in a non-tinned copper calderotto, place it in a water bath and stir with a whisk until soft and homogeneous cream.
To get an even more bloated, you must remove the calderotto from the water bath and beat cold cream, repeating this operation several times.
The Austrian pastry often prepare this cream with the calderotto directly on low flame.
In this case we must be very careful because the yolks congeal easily forming lumps.
Ingredients and dosing for 4 persons
- 2 egg yolks
- == 1 whole egg
- 120 g of sugar
- 25 cl of dry white wine (pinot grigio wine)