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pastrygirl

pastrygirl

I've since switched to Swiss meringue for my buttercream, heating the whites and sugar over simmering water until +/- 160F

 

Yes, your creme anglaise is pasteurized at 82C

 

here's a chart for dairy products:  https://www.idfa.org/pasteurization

 

these topics have charts for eggs: 

 

Don't know about pasteurizing without cooking.  I recently renewed my food handler's permit and I swear they said eggs only have to be cooked to 145F, which quite surprised me.  But unless you're in King County, WA, defer to your own local authority.

 

pastrygirl

pastrygirl

I've since switched to Swiss meringue for my butter cream, heating the whites and sugar over simmering water until +/- 160F

 

Yes, your creme anglaise is pasteurized at 82C

 

here's a chart for dairy products:  https://www.idfa.org/pasteurization

 

these topics have charts for eggs: 

 

Don't know about pasteurizing without cooking.  I recently renewed my food handler's permit and I swear they said eggs only have to be cooked to 145F, which quite surprised me.  But unless you're in King County, WA, defer to your own local authority.

 

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