Butter 7oz
Powdered sugar 70z
Egg whites 70z
Cake Flour 7.75oz
cream the butter and sugar-with paddle
add flour and whites. add color and spread on a sheet pan
freeze!
Jonconde
almond flour 7oz
powdered sugar 6oz
Cake flour 2oz
Whole eggs 9,5 oz
Egg whites 6.5oz
sugar .8oz
Butter 2.5 oz
butter gives the cake flexibility
mix powdered sugar, whole eggs, almond, and cake flour in a mixer
whip whites and sugar to milkshake peak
fold the two mixture together
then fold in melted butter
pour the batter over the ribbon sponge and bake
Finished cake (flipped over)
Devil's Food Cake
cake flour 6oz
cocoa 2oz
salt 4g
Baking powder 6g
baking soda 4g
butter 3.5g
sugar8oz
whole milk 4oz
vanilla 2.5g
skim 1.5oz
eggs 4oz
cream butter and sugar- paddle
sift together dry ingredients
add 1/2 flour to creamed mixture
add 1/2 milk
-on low speed incorporate
and the rest of milk and flour
-medium speed
combine 2nd milk with eggs
and slowly to mixture
bake in a genoise pan
Carmel filling
6oz sugar
1.5oz corn syrup
3oz water
2oz honey
6oz heavy cream
9oz nuts
in a saucepan sugar honey syrup and water
don't stir, when golden brown take off heat
add heated cream and nuts
PUTTING IT TOGETHER
The cake rimming a 8in ring
pate glacier one layer of cake
stick in freezer
cake in the ring
filling in
add heated cream and nuts
PUTTING IT TOGETHER
The cake rimming a 8in ring
pate glacier one layer of cake
stick in freezer
cake in the ring
filling in
Chocolate Mousse
Dark chocolate 225g
Heavy Cream 500g
sugar (optional)10g
- good quality chocolate necessary
melt chocolate in double boiler.
whip heavy cream in mixer until soft peak- put in cooler
when chocolate is ready -whisk chocolate and whipped cream together
Do Not Over Mix
fold the mixture quickly
(white chocolate can be used to, same amount and directions)
a layer of mousse, cake, and another mousse
finish off with a ganache
12oz milk chocolate
14oz heavy cream
3/4 tsp corn syrup
Finished cake
