Today is apparently not my day of making the Neoclassic. I’ve tried this twice today and failed both times. As soon as I added the boiling sugar syrup to the egg yolks, the syrup hardens right away. I am using hand mixer, the egg yolks are at room temperature. I moved the sugar syrup to a measuring cup that’s been sprayed lightly with baker’s joy. All the ingredients are weighted.
I’ve made the neoclassic several times in the past and always success. I’m not doing anything differently (at least not that I can recall). I give up for the day now but still curious as to what is causing this.
Anyone has any tips?