classic genoise
Uploader Comments (heoham)
All Comments (10)
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How much flour ?
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@Albertoskitchen Thank you for making this clear, I was starting to doubt my modest knowledge about patisserie... ;)
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@Albertoskitchen I learned that about 2 weeks ago ^^ But thnx :D
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@michelle13579123 Nope Michelle it is just the other way around ^___^
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@aliceihm Yes you are correct. Sponge is absolutely without butter and eggs are not pre-heated into a bain-marie. Genoise, which is a preparation originally from Genoa and not a french recipe as many might think, is the one in the video plus the liquified butter. 140gr of flour 00, 140 of sugar, 4 eggs and 40 gr of butter. (caviar from 1/2 a vanilla bean wouldn't hurt either)
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@aliceihm Genoise consists only of eggs, sugar, and flour. Sponge has butter. Actually some recipies dont.
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I thought genoise needs melted butter in the mix, isn't this just sponge?
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How about typing your complete recipe (& measurements)? Also, how hot was the bain marie and for how long did you mix with the electric mixer? Thank you, liked the video; good job!
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ohh nhin hap dan qua' bua nao` ghe wa nha a an nha ^^
not at all. Whipping the eggs will aerate the cake
heoham 3 years ago