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just yolks

post #1 of 8
Thread Starter 
I have been making large batches of Italian buttercream and angel food cakes and have alot of yolks left over. I could use some advice as how to use them up.
post #2 of 8
I always like making curds (usually lemon) with my leftover yolks.
Erik

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Erik

"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing"
-Redd Foxx
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post #3 of 8
Creme Brulees is another option.

Rgds Cakerookie...aka Rook
post #4 of 8
I'm always in the other camp. Too many egg whites left. Wana trade?
I use yolks in anything where I want to add a "sticking" ingredient and keep it rich.
post #5 of 8
Pan de Muertos (All Saints Day Bread) uses a whopping 12 yolks.
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Groovy greetings and graphics for foodies! http://www.intothepan.com
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post #6 of 8
Homemade pasta; use that to make carbonara
Zabaglione
Here's a cookie recipe: http://www.cooks.com/rec/view/0,1616...251201,00.html

Google "12 egg yolks" and see what you come up with
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Moderator Emerita, Welcome Forum
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post #7 of 8
pastry cream
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 8
try making a french buttercreme. there is a really easy and delicious recipe in "the cake bible" ... it uses only yox.

edit: or you could buy just whites.. they are ok for cakes and such, right?
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