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Baking secrets
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Almond parfaitBeginners are generally unfamiliar with the various baking secrets. Therefore, some points are described in detail below, which are not detailed in the recipes.

Beating chilled eggs

To do this, you need to take an absolutely clean bowl and brooms. Beat eggs and sugar in a bowl with a broom in a foam. The mass increases significantly in volume.

Beating the eggs first warm and then chilled

The bowl and brooms must be washed thoroughly so that they are free of grease. Mix eggs and sugar well in a bowl, then put it in a water bath with warm water. Stir the egg-sugar mass until it becomes warm. In this case, the water should be heated, but not to a boil. Then the bowl must be taken out of the water bath, and the mass must be whipped in quick circular movements until it cools down. And then continue beating more slowly until creamy. At the same time, its volume increases.

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