Fresh Pasteurised Egg Yolk
A product made from fresh eggs for better workability, all in a clear, compactible and recyclable bottle.
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Cocotine’s pasteurised liquid egg yolks
With its bright yellow colour, our Pasteurised Egg Yolk binds and solidifies mixtures.
It comes packaged in clear 1 kg bottles. Each bottle contains approximately 66 egg yolks.
Our pasteurised eggs come from chickens raised in France.
Advantages of our Pasteurised Egg Yolk
Although they tend to be less utilised than egg whites, yolks have plenty of benefits to offer. They deliver lipids and protein, but above all they deliver flavour.
Plus, bottled packaging makes it easy to store your Cocotine Pasteurised Egg Yolk.
Ideal for food service professionals
Great in both sweet and savoury recipes, our Pasteurised Egg Yolk can easily adapt to your inspirations. It can play the role of a thickener in a cream or act as a binder in a sauce.
Keep your Pasteurised Egg Yolk in a cool, dry place. Use within 72 hours of opening.
Want to see more products from the Cocotine range? You may also be interested in Cocotine’s Pasteurised Egg White and Pasteurised Whole Egg.
Specificity
Oeufs de France
Exists in :
- Free range
- Animal welfare cage-free
- Conventional
Packaging
Bottle 1kg or 2kg
Recipe
Strawberry Discs with Confectioner’s Custard (100 guests)
- 100 round shortbread biscuits
- 840 g Cocotine Pasteurised Egg Yolk
- 25 kg strawberries
- 25 kg sugar
- 875 g flour
- 625 g milk
- 625 g pistachios
- 40 g honey
Bring the milk to a boil and then whip the Cocotine Pasteurised Egg Yolk and the sugar until the mixture is foamy and creamy.
Add the flower and continue to stir, then slowly add the boiling milk whilst stirring.
Pour the mixture into a saucepan and bring it back to a boil, stirring continuously.
Let it cook for a minute or two and then remove from the hob.
Transfer the mixture to a receptacle and melt a knob of butter over the top.
Cover the custard with cling film, then refrigerate.
During that time, wash and drain the strawberries, then remove the stems.
Slice the berries and crush the pistachios.
For the presentation, cover the shortbread biscuits with a layer of confectioner’s custard, top with the sliced strawberries, drizzle with honey and garnish with a sprinkle of crushed pistachios.
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