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Dorie Greenspan's instructions are always easy to follow--REC: Genoise...
Joined: Dec 16, 2005
Posted to Thread #23900 at 2:53 pm on Feb 22, 2013
Recipe By: Desserts by Pierre HermÈî, by Dorie Greenspan
Serving Size: 10
4 tablespoons unsalted butter, (2 ounces) plus more
6 large eggs
1 cup sugar
1 1/3 cups all-purpose flour, sifted, plus more fo
1. To make the batter: Center a rack in the oven and heat the oven to 350 degree. Butter a 9-inch pan, dust the interior with flour, and tap out the excess. Set aside.
2. Pour a few inches of water into a skillet large enough to hold the bowl of your electric mixer. Bring the water to a gentle simmer. Melt butter, and set it aside to cool-it should be just warm when youíre ready for it.
3. Hand-whisk eggs and sugar together in the mixer bowl. Place the bowl in the skillet of simmering water and, whisking steadily, heat the mixture about 4 minutes, until it is foamy, slightly pale, and reads between 130 and 140 degrees on an instant-read thermometer. Remove the bowl from the water. Fit the electric mixer with a whisk attachment, and beat the mixture on high speed until it cools to room temperature and triples in volume, 5 to 8 minutes. You'll know it ís just right if, when you lift the whisk, the batter falls back into the bowl and forms a ribbon that remains on the surface for 10 seconds before it dissolves.
4. Stir about 2 tablespoons of batter into the slightly cooled butter, and set it aside. With a large flexible rubber spatula, gently fold flour into the batter in two or three additions (you might find it most convenient to add the flour to the bowl by shaking it through a strainer), taking care to handle the batter gently in order to maintain its bubble structure. The batter will lose volume as you fold in the flour and later the butter. This reaction is inevitable and shouldn't jeopardize the success of the finished cake. Still working with the spatula, fold in the butter mixture. At this point, the batter must be used immediately.
5. To bake the cake: Pour the batter into the prepared 9-inch pan, and bake for 28 to 33 minutes, or until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean. Transfer the cake to a cooling rack; unmold after 5 minutes. Turn the cake right side up to cool to room temperature on the rack.
Other messages in this thread:
- 23900. Am looking 4 an old T&T post by Olga_D_Ont with a subject line of CHOCOLATE GENOISE. - wigs - 11:41pm on 02/21/13 (13)
- I think she is one of the former regulars who removed some of her own post - LisainLA - 11:57pm on 02/21/13
- Lisa, I recall the same. I believe she deleted her T&T's and developed her own website. [NT] - barb_b - 12:12am on 02/22/13
- Here's one to check out from Alice Medrich: [NT] [LINK] - Meryl - 12:11am on 02/22/13
- Yr link is great, & I sincerely TY, Meryl! What I really need is a lesson on how 2 make genoise, & [NT] - wigs - 12:07pm on 02/22/13
- My pleasure, wigs! [NT] - Meryl - 8:18pm on 02/22/13
- Olga has her own website/blog and she is happy to answer your questions [LINK] - AngAk1 - 12:28am on 02/22/13
- Ang, so glad you found the site. I enjoy her rec's [NT] - barb_b - 12:46am on 02/22/13
- Good to know -- thanks ... - MariaDNoCA - 1:52am on 02/22/13
- Thanks, Ang! I had no idea Olga had her own web site. I'll be sure to seek out my recipe there. [NT] - wigs - 11:54am on 02/22/13
- Dorie Greenspan's instructions are always easy to follow--REC: Genoise... [NT] - charlie - 2:53pm on 02/22/13
- Chocolate Genoise Recipe for wigs - Olga_D_Ont - 6:09pm on 03/02/13