Place a cover
over the pan and allow the mixture to boil until a temperature of 238
degrees is reached on the thermometer or a firm ball that can be easily
held in the fingers will form. Pour out on a slab or a platter to cool,
and when perfectly cool begin to work it as for fondant, but first beat
the egg whites until they are stiff. As soon as the candy is collected
into a mass, pour the egg whites over it, as shown in Fig. 16. Continue
to work the candy until all of the egg white is worked in. Add the
vanilla during this process. If the mixture seems stiff and the eggs do
not work in, continue with a little patience, for they will eventually
combine with the candy. Because of the eggs, oriental cream is whiter
than bonbon cream, and so it is a little difficult to tell just when it
is beginning to get creamy. However, it softens a little as it begins to
set, just as fondant does. At this point work slowly, and as it hardens
get it into a mass in the center of the slab. When completely worked, it
will not be so hard as fondant. Make it up at once into small, round
centers, and as they are made place them on pieces of oiled paper to
become dry.
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