Bain-marie

Water-bath

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Throughout the book a bain-marie (water bath) is used to melt chocolate, warm eggs for meringue and sponges, etc. It is also a useful method while tempering chocolate if you do not have a porringer pot.

Set a bowl over a saucepan of simmering water. It is important that the base of the bowl does not touch the water.

An ice bain-marie is used to cool mixtures down rapidly.

Simply set a bowl in a tray of iced water.