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Exact(17)
Stir until mixture is at room temperature.
Cut in the butter until the mixture is at a sandy texture.
Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer.
Shape the mixture into four thick patties, using lightly floured hands if the mixture is at all sticky.
Once the cream mixture is at a boil remove from the heat and slowly pour into the egg yolk mixture, whisking all the time.
To check that the mixture is at the right stage, lift the beaters from the bowl – the mixture that falls off should leave a distinct ribbon-like trail on the surface.
Similar(43)
The mixture was at 25°C and shake speed was 180 rpm for 12 h.
Then, the mixture was dried at 80°C.
Finally, the mixture was dried at 105 °C.
The mixture was stirred at 50°C.
The mixture was stored at −20°C.
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