Yield: 12 individual-serving cakes, about 4 oz (110 g) each
|Marjolaine Sponge Cake disks 2-3/4 in.
(7 cm) in diameter (recipe below)
|Light Praline Cream (recipe below)||1 lb 8 oz||680 g|
|Milk chocolate couverture||1 lb 4 oz-1 lb 12 oz||600-800 g|
|Cocoa powder||as needed||as needed|
1. For each cake, place one sponge disk in the bottom of a ring mold 2-1/2 in. (7 cm) in diameter and 1-1/2 in. (4 cm) in height.
2. Using a pastry bag with a large plain tip, fill the mold with praline cream to within 1/2 in. (1 cm) of the top.
3. Place another sponge disk on top. Refrigerate to set.
4. Remove the ring mold.
5. Following the procedure described for Feuille d'Automne (p. 466 of the book), coat the bottoms of sheet pans with melted milk chocolate (see p. 647) and, with a scraper, cut long strips of the chocolate to cover the cakes. (Note: For more information and further illustration of this procedure, refer to the recipe for Feuille d'Automne.)
6. Handling the chocolate as little and as lightly as possible, wrap it around the pastry.
7. Fold the top edge of the chocolate over the top of the pastry. Decorate the top with additional narrow strips of chocolate.
8. Sprinkle very lightly with cocoa powder.
For large-quantity measurements, see page 736 of the book.
|Confectioners' sugar||4 oz||120 g||133|
|Powdered almonds||4 oz||120 g||133|
|Egg yolks||3.33 oz||100 g||111|
|Egg whites||2 oz||60 g||67|
|Egg whites||5 oz||150 g||167|
|Sugar||3 oz||90 g||100|
|Pastry flour, sifted||3 oz||90 g||100|
|Total weight:||1 lb 8 oz||730 g||811%|
Sponge method variation
1. Combine the confectioners' sugar, almonds, and egg yolks. Beat well.
2. Add the first quantity of egg whites. Whip until thick and light.
3. Whip the second quantity of egg whites with the sugar to make a common meringue. Fold into the egg yolk mixture.
4. Fold in the flour.
Line sheet pans with parchment paper. Fit a pastry bag with a medium plain tip. Pipe disks of the desired size using the technique shown on page 347. Bake for 10 minutes at 350 degrees F (180 degrees C).
For large-quantity measurements, see page 738.
Sugar at 100%
|Butter, softened||8 oz||200 g||100|
|Praline paste||4 oz||100 g||50|
|Cognac||1.5 oz||40 g||20|
|Italian Meringue (recipe below)||14 oz||340 g||170|
|Total weight:||1 lb 11 oz||680 g||340%|
1. Whip together the butter and praline paste until smooth and light.
2. Whip in the cognac.
3. Mix in the Italian meringue.
Yield: about 2 qt (2 L)
|Sugar||1 lb||500 g||200|
|Water||4 oz||125 mL||50|
|Egg whites||8 oz||250 g||100|
1. Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer placed in the syrup registers 243 degrees F (117 degrees C).
2. While the syrup is cooking, beat the egg whites in a mixing machine until they form soft peaks.
3. With the machine running, very slowly beat in the hot syrup.
4. Continue beating until the meringue is cool and forms firm peaks.
Also available for use in courses:
Professional Baking College Version, which comes with Laminated Mixing Method Cards and Recipe Software; 800 pages; $80.00.
Study Guide to Accompany Professional Baking, 224 pages; $32.50.
This page created May 2008
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