"whisking' in thermomix

[Bonsai]

Hello Wise Ones

Hoping for some advice - making birthday lunch for DS1 (22 years old!) tomorrow and putting some chocolate puddings together (purely for him, of course  - Non-TMX recipe says to whisk egg yolks and caster sugar together in double boiler arrangement until 'thick and pale' - could this be done in a thermomix or am I courting disaster? - i think it could be done but wonder if anyone has experience before I inadvertently destroy dessert!   The mix is then folded in with melted chocolate/butter and then flour, then refrigerated for a few hours before putting in ramekins, inserting a ball of ganache in centre, and baking for a few minutes.

Suggestions appreciated!

[faffa_70]

Some of these may help 

http://www.forumthermomix.com/index.php?topic=417.0

http://www.forumthermomix.com/index.php?topic=80.0

[Bonsai]

Thanks for such a quick reply - I'll give it a go and let you know how it goes.

[Thermomixer]

How did it go?  shame this recipe wasn't available before: http://www.forumthermomix.com/index.php?topic=3914.0

[Bonsai]

I think I should have been a bit braver with the whipping - i was worried that the temperature suggested in some of the linked recipes (70 C) might cook the eggs rather than mix them into a pale cream with the sugar. After I added the melted chocolate and refrigerated for an hour (as described in the recipe) I had a solid mass that was impossible to pour into ramekins. Hasty microwaving partly fixed the problem but the finished product was not as 'pudding like' as the recipe suggested.

Despite this they were devoured in record time by all and I was told no-one would have been the wiser if I hadn't told them. The central ganache ball that I flavoured with triple sec and some chopped calamondins which had started life in a bottle of vodka might have coloured the judge's opinion!
Definitely one to try again with a more vigorous whipping of eggs and sugar to start with - still not sure about a temp higher than about 37 though.

[meganjane]

I used a temperature of 60 when making a sabayon recently and it was perfect.

[Thermomixer]

You can easily use 70 deg to beat egg yolks & sugar for sabayon (remember George in Masterchef?) or zabaglione

Shame that it turned out less than 100% when you followed the recipe.  I made something similar on weekend by making a sabayon and adding choc melted in the microwave and then some whipped cream & coco pops (instead of feuilletine) and it set in the fridge within the hour.

Still grog always helps 

[meganjane]

Still grog always helps  Roll Eyes Roll Eyes Roll Eyes

In the sabayon or in the chef?

[Thermomixer]

... ah ... in the diners? ( and, of course - the chef  )

[Bonsai]

Thanks for the suggestions. I'll have to have another go, purely to satisfy my curiosity (not of course, to eat more chocolate!) 

[meganjane]

Feuilletine sounds like divine stuff TMXer! I just looked it up on google. Yum! So, you can seriously sub Coco Pops?

[judydawn]

With the cost of feuilletine, it is a good thing you can use coco pops as a substitute 

[Thermomixer]

True about the cost - but Philippe Mouchel, who worked for Paul Bocuse gave ne that tip about 12 years ago.  If you were using them every day, and charging for them, then buy feuilletine, otherwise cocopops !