Printer Friendly

Chapter 17: Classic and modern cake assembly.

FORMULA

TIRAMISU

Desserts similar to tiramisu are noted as far back as the
Renaissance, and folklore relates fanciful tales about tiramisu as
a favorite dessert of Venetian courtesans, who relied on the
espresso-laden treat as a "pick me up" (the literal translation of
tirami-su) to fortify themselves between amorous encounters. But
the version of tiramisu we are familiar with today originated quite
recently in a restaurant called Le Beccherie, in Treviso, northwest
of Venice. In the 1970s, Le Beccherie introduced the dessert as
ladyfingers soaked in strong espresso coffee, mascarpone-zabaglione
cream, and bitter cocoa powder. The dessert became immediately
popular and was copied by many restaurants throughout Italy. In
America, the tiramisu trend started in San Francisco and soon
spread to restaurants throughout the United States.

Components

Ladyfinger sponge

Rum and coffee cake syrup

Tiramisu cream

Chocolate powder

Powdered sugar

Chocolate decor

Ladyfinger Sponge Cake Formula

Ingredients              Baker's %      Kilogram      US decimal

Egg whites                  142.00       0.511          1.127
Egg white powder              0.70       0.003          0.006
Sugar                        89.00       0.320          0.706
Trimoline                     7.00       0.025          0.056
Egg yolks                    78.00       0.281          0.619
Pastry flour                 50.00       0.180          0.397
Potato starch                50.00       0.180          0.397
Total                       416.70       1.500          3.307

Ingredients               Lb & Oz         Test

Egg whites               1      2         3 5/8 oz
Egg white powder              1/8          1/8 tsp
Sugar                      11 1/4         2 1/4 oz
Trimoline                     7/8           1/8 oz
Egg yolks                   9 7/8             2 oz
Pastry flour                6 3/8         1 1/4 oz
Potato starch               6 3/8         1 1/4 oz
Total                     3 4 7/8        10 5/8 oz

Note
Combined pastry flour and potato starch weights equal 100 percent.

Yield: 5 [8 inch (20 cm)] cakes
Test: 1 [8 inch (20 cm)] cake
Each cake requires 3 [7.5 inch (19 cm)] discs of ladyfinger sponge.

Process, Ladyfinger Sponge Cake

1. Preheat the oven to 350[degrees]F (83[degrees]C).

2. Sift together the pastry flour and potato starch.

3. Whip the egg whites and egg white powder in the bowl of a mixer
fitted with the whip attachment to stiff peaks with the sugar.

4. Combine the Trimoline and the egg yolks and add them to the
stiff peak meringue, while mixing on low speed.

5. Fold in the sifted flour-starch mixture and pipe 71/2 inch (19
cm) diameter circles.

6. Dust with powered sugar and bake until the cake is golden brown,
about 10 minutes.

Rum and Coffee Syrup Formula

Ingredients              Baker's %      Kilogram      US decimal

Coffee, strong and hot      100.00       0.909          2.004
Sugar                        50.00       0.454          1.002
Dark rum                     15.00       0.136          0.301
Total                       165.00       1.500          3.306

Ingredients               Lb & Oz         Test

Coffee, strong and hot    2     0         6 3/8 oz
Sugar                     1     0         3 1/4 oz
Dark rum                    4 3/4             1 oz
Total                     3 4 7/8        11 5/8 oz

Process, Rum and Coffee Syrup

1. Add the sugar to the hot coffee and stir to dissolve the sugar.

2. Next, add the alcohol.

Tiramisu Cream Formula

Ingredients              Baker's %      Kilogram      US decimal

Mascarpone cheese            71.00       1.402          3.092
Coffee extract                7.00       0.138          0.305
Powdered sugar, sifted       19.00       0.375          0.827
Dark rum                      4.40       0.087          0.192
Heavy cream                 100.00       1.975          4.355
Gelatin, leaves               1.10       0.022          0.048
Total                       202.50       4.000          8.818

Ingredients               Lb & Oz         Test

Mascarpone cheese          3 1 1/2         9 7/8 oz
Coffee extract               4 7/8             1 oz
Powdered sugar, sifted      13 1/4         2 5/8 oz
Dark rum                     3 1/8           5/8 oz
Heavy cream                4 5 5/8        13 7/8 oz
Gelatin, leaves                3/4           1/8 oz
Total                     8 13 1/8   1 lb 12 1/4 oz

Process, Tiramisu Cream

1. Bloom the gelatin in cold water.

2. Temper the gelatin into the heavy cream.

3. Whip the cream, sugar, and mascarpone cheese on medium speed
until soft peaks.

4. Add the coffee extract and then rum and mix just until
incorporated. Do not overmix.

Assembly

1. Place a 71/2 inch (19 cm) diameter ladyfinger disc in an 8 inch
(20 cm) cake ring lined with an acetate strip.

2. Brush the cake base with the cake syrup.

3. Deposit some of the tiramisu cream and top with a layer of
ladyfinger sponge. Soak the cake with syrup.

4. Next, deposit some more tiramisu cream.

5. Add another disc of ladyfinger brushed with coffee syrup.

6. Fill the ring to the top with the cream and smooth the top of
the cake with a pastry spatula.

7. Reserve in the freezer for at least 2 hours.

8. Once well chilled, garnish the cake with chocolate powder and
powdered sugar.

9. Next, transfer to a gold board, remove the cake ring, and
garnish with a chocolate band.

[ILLUSTRATION OMITTED]

FORMULA

OPERA CAKE

[ILLUSTRATION OMITTED]

The elegant opera cake premiered as the Clichy, introduced by Louis
Clichy, with his name written across the top, at the 1903
Exposition Culinaire in Paris. Years later, the renowned Parisian
patisserie Dalloyau reintroduced and popularized it as L'Opera This
classic gateau is composed of exquisitely thin layers of biscuit
viennois soaked in coffee syrup and then layered with
coffee-flavored buttercream and bittersweet chocolate ganache. The
top of the cake is iced with a very thin chocolate glaze, creating
a pleasantly firm texture. This cake is traditionally square or
rectangular with the sides of the cake exposed to reveal its
tempting layers.

Components

Biscuit viennois (per full sheet of opera cake,  three sheets of
biscuit viennois are required)

Coffee buttercream

Coffee soaker

Yield: 1 full sheet opera cake

Coffee Buttercream Formula

Ingredients            Baker's %   Kilogram   US decimal   Lb & Oz

Italian buttercream       100.00    1.443       3.181      3  2 7/8
Coffee extract              3.93    0.057       0.125         2
(Trablit)
Total                     103.93    1.500       3.306      3  4 7/8

Process

Add the Trablit to the Italian buttercream and whip until smooth
and light.

Coffee Soaker Formula

Ingredients            Baker's %   Kilogram   US decimal   Lb & Oz

Strong coffee             100.00    1.000       2.204      2  3 1/4
Sugar                      35.00    0.350       0.772        12 3/8
Coffee extract              3.00    0.030       0.066         1
(Trablit)
Total                     138.00    1.380       3.042      3   5/8

Process, Coffee Soaker

Dissolve the sugar in the hot coffee and then add the coffee
extract.

Chocolate Ganache Formula

Ingredients            Baker's %   Kilogram   US decimal   Lb & Oz

Cream                     100.00    0.500       1.102      1 1 5/8
64% couverture            100.00    0.500       1.102      1 1 5/8
Total                     200.00    1.000       2.204      2 3 1/4

Process, Chocolate Ganache

1. Bring the cream to a boil and pour over the chocolate.

2. Forman emulsion, and cover to the surface until ready to use.

3. For use, ganache must be soft enough to spread, yet not too
soft.

Glacage Opera

Ingredients            Baker's %   Kilogram   US decimal   Lb & Oz

Dark coating              100.00    1.298       2.861      2 13 3/4
chocolate
64% couverture             40.00    0.519       1.144      1  2 1/4
Salad oil                  14.00    0.182       0.400         6 3/8
Total                     154.00    1.998       4.405      4  6 1/2

Process, Glacage Opera

1. Melt the two chocolates together to 120[degrees]F
(49[degrees]C), and add the oil.

2. Reserve until needed, and use at 90[degrees]F (37[degrees]C).

Assembly (for a full sheet)

1. Spread a thin layer of coating chocolate over a sheet of biscuit
viennois.

2. Once set, flip this over onto a sheet of parchment paper onto
the back of a sheet pan.

3. Soak the cake through with the coffee soaker.

4. Apply 2 lb (900 g) of buttercream over the cake, making sure to
build up the sides of the cake.

5. Set the next cake layer over the buttercream, and soak with the
coffee soaker.

6. Apply 2 lb 3 oz (1000 g) of ganache evenly over the second layer
of cake.

7. Place the last cake layer over the ganache and soak with the
coffee soaker.

8. Apply 1 lb 3 oz (550 g) of buttercream to the top of the cake,
being careful to make the top smooth and even.

9. Freeze the cake until needed.

10. Pour the cake with the glacage opera, trim the sides if
required, and cut to the desired sizes using a hot, dry knife.

11. Optionally, pipe the word Opera on top of the cake or cake
slices.

FORMULA

LE FRAISIER

Le Fraisier is a classic composition of creme mousseline, sponge
cake, and fresh strawberries. The strawberries crown a layer of
sponge cake, with cream piped in between them and another layer of
cake on top. The version shown here is topped with marzipan, cut
with a design of three concentrically smaller holes. The top of the
cake is sprayed with green-colored white chocolate to create a
velvety finish, and the holes in the marzipan are filled with a
strawberry gelee for a delightful medley of flavors and colors.

Components

Genoise layer 6 inch (15 cm)
diameter, 1/4 inch (0.6 cm) thick,
two each per cake

Grand Marnier cake syrup

Mousseline cream

Fresh strawberries

Marzipan

Green-colored chocolate spray

Strawberry coulis

Yield: 5 [6 inch (15 cm) X 21/2 inch (6.5 cm)] cakes

Test: 1 [6 inch (15 cm) X 21/2 inch (6.5 cm)] cake

Grand Marnier Cake Syrup Formula

Ingredients         Baker's %     Kilogram     US decimal

Water                   100.00      0.310         0.683
Sugar                    84.08      0.260         0.574
Grand Marnier             9.55      0.030         0.065
Total                   193.63      0.600         1.322

Ingredients          Lb & Oz        Test

Water                   10 7/8     2 1/8 oz
Sugar                    9 1/8     1 7/8 oz
Grand Marnier            1           1/4 oz
Total                 1 5 1/8      4 1/4 oz

Process, Grand Marnier Cake Syrup

1. In a saucepan, bring the water and sugar to boil. Remove from the
heat and cool to room temperature.

2. Stir in the Grand Marnier.

Mousseline Cream Formula

Ingredients         Baker's %     Kilogram     US decimal

Milk                    100.00      0.784         1.727
Vanilla bean             Each       1             1
Sugar                    34.00      0.266         0.587
Cornstarch                8.00      0.063         0.138
Egg yolks                28.00      0.219         0.484
Butter                   85.00      0.666         1.468
Total                   255.00      1.998         4.405

Ingredients          Lb & Oz        Test

Milk                 1 11 5/8      5 1/4 oz
Vanilla bean            1          1/4 each
Sugar                   9 3/8      1 3/4 oz
Cornstarch              2 1/4        3/8 oz
Egg yolks               7 3/4     1 1/2 0 z
Butter               1  7 1/2      4 3/8 oz
Total                4  6 1/2     13 1/4 oz

Process, Mousseline Cream

1. In a saucepan over medium heat, warm the milk and vanilla bean.
When the milk reaches 90[degrees]F (32[degrees]C), stir in half of
the sugar. Allow the milk to come to a boil.

2. In a mixing bowl, combine the remaining sugar with the
cornstarch and add the egg yolks to this mixture to combine all
ingredients.

3. Whisk about one-third of the boiling milk into the egg
yolk-sugar mixture and then pour the tempered egg yolk-milk mixture
into the boiled milk and return the pot to the stove. Boil for an
additional 2 minutes, stirring with a whisk.

4. Once cooked, add half of the softened butter to the cream, mix
thoroughly, and then refrigerate the cream for 30 minutes.

5. In a mixer with the whip attachment, mix the chilled cream, and
add the other half of the softened butter.

6. Mix the cream for 5 minutes, or until it becomes light and
fluffy.

Strawberry Coulis Formula

Ingredients         Baker's %     Kilogram     US decimal

Strawberry puree        100.00      0.397         0.876
Sugar                    20.00      0.079         0.175
Gelatin                   5.85      0.023         0.051
Total                   125.85      0.500         1.102

Ingredients          Lb & Oz        Test

Strawberry puree       14          2 3/4 oz
Sugar                   2 3/4        1/z oz
Gelatin                   7/8        1/8 oz
Total                1  1 5/8      3 1/2 oz

Process, Strawberry Coulis

1. Bloom the gelatin in cold water.

2. Combine the strawberry puree and sugar, and heat it to
120[degrees]F (49[degrees]C).

3. Melt the bloomed gelatin in the puree; stir thoroughly.

4. Use immediately, or keep under refrigeration.

Green Chocolate Spray Formula

Ingredients         Baker's %   Kilogram   US decimal   Lb & Oz

White couverture       100.00    0.833       1.837      1 13 3/8
Cocoa butter            20.00    0.167       0.367         5 7/8
Liposoluble green         SQ
colorant
Total                  120.00    1.000       2.204       2 3 1/4

Process, Green Chocolate Spray

1. Melt the white chocolate, cocoa butter, and colorant. Emulsify
well.

2. Spray at 120[degrees]F (49[degrees]C).

Assembly

1. Slice the genoise cake into three layers. Reserve one of the
layers for another use.

2. Line a 6 inch (16 cm) X 2 inch (5 cm) cake ring with a 21/2 inch
(6.5 cm) high acetate strip and place it on a cake board.

3. Place the cake layer in the ring mold, and using a pastry brush,
soak the cake with Grand Marnier syrup.

4. Using a piping bag, pipe a thin layer of mousseline cream evenly
on the cake, leaving a 1/2 inch (1 cm) border unpiped around the
edge.

5. Place strawberry halves around the perimeter of the cake facing
out.

6. Next, cover the entire surface of the cake with whole hulled
strawberries.

7. Using a piping bag, cover the strawberries with mousseline
cream. Fill in the area above them by spreading the cream evenly on
the surface of the cake.

8. Place another layer of the cake on top of the mousseline cream,
and press to make flush.

9. Using a cake spatula, apply a very thin layer of mousseline
cream over the cake layer.

10. Refrigerate the cake for at least 1 hour.

11. For the final decoration, roll out marzipan and cover just the
top of the cake. Make three round indentations on the surface of
the marzipan. Reserve in the freezer for at least 30 minutes to
prepare for chocolate spray.

12. Spray the marzipan with the green-colored chocolate spray.
Deposit the strawberry coulis in the three cavities.


[ILLUSTRATION OMITTED]
FORMULA

FRESH FRUIT CHARLOTTE

Charlotte is a timeless French cake composed of a light cream, such
as Bavarian cream or diplomat cream, which is placed in a mold
lined with ladyfinger sponge cake. This version is filled with
diplomat cream, layered with red berry compote and lemon cremeux.
Fresh seasonal berries and a touch of snow sugar are all the
decoration needed for the rustically appealing Charlotte.

Components

Ladyfinger sponge

Kirschwasser simple syrup

Berry compote

Lemon cremeux

Vanilla diplomat cream

Fresh fruit

Powdered sugar

Yield: 5 [8 inch (20 cm)] cakes

Test: 1 [8 inch (20 cm)] cake

Ladyfinger Sponge Formula

Ingredients           Baker's %     Kilogram      US decimal

Egg whites               142.00       0.375         0.826
Egg white powder           0.70       0.002         0.004
Sugar                     89.00       0.235         0.518
Egg yolks                 78.00       0.206         0.454
Trimoline                  7.00       0.018         0.041
Pastry flour              50.00       0.132         0.291
Potato starch             50.00       0.132         0.291
Total                    416.70       1.100         2.425

Ingredients            Lb & Oz        Test

Egg whites               13 1/4       2 5/8 oz
Egg white powder            1/8        1/8 tsp
Sugar                     8 1/4       1 5/8 oz
Egg yolks                 7 1/4       1 1/2 oz
Trimoline                   5/8         1/8 oz
Pastry flour              4 5/8         7/8 oz
Potato starch             4 5/8         7/8 oz
Total                  2  6 3/4       7 3/4 oz

Each cake will require approximately 160g for 2 [7 inch (18 cm)]
ladyfinger bases and 100g for 1 [24 inch (61 cm) x 2 1/2 inch (6 cm)]
band of ladyfingers.

Process, Ladyfinger Sponge

1. Preheat the oven to 350[degrees]F (175[degrees]C).

2. Sift together the pastry flour and potato starch.

3. Whip the egg whites and egg white powder in the bowl of a mixer
fitted with the whip attachment to stiff peaks with the sugar.

4. Combine the Trimoline and the egg yolks, and add them to the
stiff peak meringue.

5. Fold in the sifted flour-starch mixture and pipe the desired
sizes.

6. Dust with powdered sugar and bake until the cake is golden
brown, approximately

7 to 10 minutes.

Kirschwasser Syrup Formula

Ingredients           Baker's %     Kilogram      US decimal

Water                    100.00       0.258         0.569
Sugar                     84.08       0.217         0.479
Kirschwasser               9.55       0.025         0.054
Total                    193.63       0.500         1.102

Ingredients            Lb & Oz           Test

Water                     9 1/8            1 oz
Sugar                     7 5/8          7/8 oz
Kirschwasser                7/8          1/8 oz
Total                   1 1 5/8            2 oz

Process, Kirschwasser Syrup

Bring the water and sugar to boil and cool. Then add the alcohol.

Berry Compote Formula

Ingredients           Baker's %     Kilogram      US decimal

Raspberry                 40.00       0.226         0.498
Blackberry                20.00       0.113         0.249
Blueberry                 40.00       0.226         0.498
Raspberry puree           40.00       0.226         0.498
Blackberry puree          40.00       0.226         0.498
Vanilla bean              Each        1             1
Sugar                     38.00       0.214         0.473
Gelatin                    3.00       0.017         0.037
Total                    221.00       1.247         2.750

Ingredients            Lb & Oz        Test

Raspberry                8            1 5/8 oz
Blackberry               4              3/4 oz
Blueberry                8            1 5/8 oz
Raspberry puree          8            1 5/8 oz
Blackberry puree         8            1 5/8 oz
Vanilla bean             1            1/5 each
Sugar                    7 5/8        1 1/2 oz
Gelatin                    5/8          1/8 oz
Total               2   12            8 3/4 oz

Process, Berry Compote

1. Bloom the gelatin in cold water.

2. Combine and heat the berries and puree; add the vanilla bean and
the sugar.

3. Simmer the berry mixture for 1 minute. Discard the vanilla bean.

4. Cool slightly and add the bloomed, melted gelatin.

5. Stir well, deposit into a 6 inch (15 cm) diameter FlexiMold, and
freeze.

Lemon Cremeux Formula

Ingredients           Baker's %     Kilogram      US decimal

Lemon juice              100.00       0.367         0.809
Sugar                     60.00       0.220         0.485
Egg yolks                 56.00       0.205         0.453
Eggs                      64.00       0.235         0.518
Butter                    60.00       0.220         0.485
Total                    340.00       1.247         2.750

Ingredients            Lb & Oz         Test

Lemon juice              13           2 5/8 oz
Sugar                     7 3/4       1 1/2 oz
Egg yolks                 7 1/4       1 1/2 oz
Eggs                      8 1/4       1 5/8 oz
Butter                    7 3/4       1 1/2 oz
Total                 2  12           8 3/4 oz

Process, Lemon Cremeux

1. Bring the lemon juice to just below the boil with half of the
sugar.

2. Combine the egg yolks, whole eggs, and the remainder of the
sugar.

3. Pour one-third of the lemon juice over the egg mixture and stir
with a spatula.

Do not use a whisk as it will incorporate air.

4. Return the egg mixture to the pot and continue to stir
constantly, agitating the bottom of the pot.

5. Cook until the mixture is 180[degrees]F (82[degrees]C) and
thickened. Do not overcook.

6. Strain through a fine chinois into a clean, dry container.

7. When the mixture is at 95[degrees]F (35[degrees]C), add the soft
butter using an immersion blender.

8. Deposit into a 6 inch (15 cm) diameter FlexiMold and freeze.

Pastry Cream for Diplomat Cream Formula

Ingredients           Baker's %     Kilogram      US decimal

Whole milk               100.00       0.856         1.888
Sugar #1                  12.50       0.107         0.236
Vanilla bean              Each        1             1
Cornstarch                 7.50       0.064         0.142
Sugar #2                  25.00       0.214         0.472
Egg yolks                 16.25       0.139         0.307
Butter                    12.50       0.107         0.236
Lemon zest                Each        1 1/4         1 1/4
Total                    173.75       1.488         3.281

Ingredients            Lb & Oz        Test

Whole milk             1 14 1/4           6 oz
Sugar #1                  3 3/4         3/4 oz
Vanilla bean              1           1/4 each
Cornstarch                2 1/4         1/2 oz
Sugar #2                  7 1/2       1 1/2 oz
Egg yolks                 4 7/8           1 oz
Butter                    3 3/4         3/4 oz
Lemon zest                1 1/4       1/4 each
Total                  3  4 1/2      10 1/2 oz

Process, Pastry Cream for Diplomat Cream

1. Scale the whole milk, the first sugar, and the vanilla bean into
a stainless steel pot and bring to a boil.

2. Meanwhile, scale the second sugar and cornstarch into a bowl,
and mix to combine.

3. Scale the egg yolks into the sugar-starch mixture, and whisk
until combined.

4. When the milk comes to a boil, pour one-third of it onto the egg
yolk mixture, and stir to incorporate evenly.

5. Return this mixture back to the pot, constantly stirring.

6. Continue to cook the custard while stirring until it has boiled
for 2 minutes.

7. Turn off the heat, and add the butter and lemon zest. Stir until
mixed in completely.

8. Pour the pastry cream onto a clean, parchment-lined sheet pan,
and cover the surface of the custard with plastic wrap.

9. Refrigerate immediately until needed.

Diplomat Cream Formula

Ingredients           Baker's %     Kilogram      US decimal

Pastry cream             100.00       1.488         3.281
Whipped cream            100.00       1.488         3.281
Gelatin                    1.60       0.024         0.052
Total                    201.60       3.000         6.614

Ingredients            Lb & Oz        Test

Pastry cream           3 4 1/2        10 1/2 oz
Whipped cream          3 4 1/2        10 1/2 oz
Gelatin                    7/8           1/8 oz
Total                  6 9 7/8    1 lb 5 1/8 oz

Process

1. Whip the cream to soft peaks and reserve in the refrigerator.

2. Meanwhile, bloom the gelatin in cold water.

3. Take the pastry cream (five times the weight of the gelatin),
and warm to 120[degrees]F (49[degrees]C) in a microwave.

4. Melt the bloomed gelatin in a microwave, and add to the warmed
pastry cream.

5. Whip the reserved pastry cream until smooth, and then temper in
the gelatin and pastry cream mix.

6. Fold in the soft peak whipped cream.

Assembly

1. Place a 7 inch (18 cm) diameter ladyfinger in an 8 inch (20 cm)
cake ring with an acetate strip, and line the perimeter of the cake
with the ladyfinger band.

2. Brush the cake base with the cake syrup.

3. Pour over 8 oz (230 g) of the diplomat cream.

4. Place a disc of frozen berry compote insert.

5. Pour over 8 oz (230 g) of the diplomat cream.

6. Place a disc of frozen lemon cremeux insert.

7. Fill the cake 1/4 inch (0.6 cm) below to the top of the
ladyfingers with the diplomat cream and smooth the top of the cake
with a pastry spatula.

8. Reserve in the refrigerator for at least 6 hours.

Finishing

1. Transfer to a gold board and remove the ring mold.

2. To finish, garnish the cake abundantly with fresh fruit, and
apply apricot glaze and powdered sugar as applicable.

[ILLUSTRATION OMITTED]

FORMULA

VANILLA BEAN BAVAROIS

Bavarois, the French name for Bavarian cream, is based on creme
Anglaise. It can be enjoyed as a dessert by itself or used as
filling in cakes, tarts, and pastries. This rich version is
fragrant with the addition of vanilla bean, but Bavarois can be
combined with a wide variety of flavorings, such as chocolate,
coffee, or liqueurs. This cake stores well in the freezer,
unfinished, for up to 1 week. After it is thawed, it should just be
held for 48 hours.

Components

Golden chiffon, 7 inch (18 cm) diameter

Vanilla-rum syrup

Muscovado sable breton

Bavarian cream

Vanilla glaze

Fresh raspberries

Chocolate decor

Yield: 5 [8 inch (20 cm)] cakes

Test: 1 [8 inch (20 cm)] cake

Mise en Place

Prepare the golden chiffon by splitting it in fourths. One fourth
will be used per Bavarian cake formula.

Vanilla-Rum Syrup Formula

Ingredients        Baker's %      Kilogram      US decimal   Lb & Oz

Water                 125.00       0.094         0.208        3 3/8
Sugar                 100.00       0.075         0.166        2 5/8
Rum                    40.00       0.030         0.067        1 1/8
Vanilla bean           Each        1             1            1
Total                 265.00       0.200         0.441        7

Process, Vanilla-Rum Syrup

1. Bring the water, sugar, and vanilla bean to a boil.

2. Turn off the heat, and cool down. Stir in the rum when
completely cooled.

Muscovado Sable Breton Formula

Ingredients          Baker's %      Kilogram      US decimal

Butter                    92.00       0.404         0.890
Muscovado                 31.00       0.136         0.300
Fleur de sel               2.00       0.009         0.019
Cooked egg yolks           3.00       0.013         0.029
Pastry flour              83.00       0.364         0.803
Potato starch             17.00       0.075         0.164
Total                    228.00       1.000         2.205

Ingredients           Lb & Oz         Test

Butter                   14 1/4       2 7/8 oz
Muscovado                 4 3/4           1 oz
Fleur de sel                1/4        1/8 tsp
Cooked egg yolks            1/2         1/8 oz
Pastry flour              2 7/8       2 5/8 oz
Potato starch             2 5/8         1/2 oz
Total                  2  3 1/4           7 oz

Process, Muscovado Sable Breton

1. Sift the flour and potato starch together and reserve.

2. Place the soft butter, muscovado, and fleur de sel in a mixing
bowl. The butter must be very soft.

3. Mix on low speed for 30 seconds, just to incorporate the
ingredients.

4. Press the egg yolks through a fine sieve. Add to the mixer and
mix until combined.

5. Add the sifted dry ingredients, and mix until combined.

6. Wrap with plastic wrap, and chill in the refrigerator for at
least 4 hours.

7. Roll the dough out to 3/8 inch (1 cm) thickness X 7 inch (18 cm)
diameter and bake in a 7 inch (18 cm) flan ring on a silicone
baking mat and bake at 365[degrees]F (180[degrees]C) for 12 minutes
or until the edge of the dough starts to brown.

8. Cool, and keep wrapped until needed.

Vanilla Bavarian Cream Formula

Ingredients          Baker's %      Kilogram      US decimal

Cream                     50.00       1.134         2.501
Milk                      50.00       1.134         2.501
Vanilla bean              Each        3             3
Sugar                     20.70       0.470         1.035
Egg yolks                 24.30       0.551         1.215
Gelatin, leaf              2.40       0.054         0.120
Heavy cream               73.00       1.656         3.651
Total                    220.40       5.000        11.023

Ingredients             Lb & Oz         Test

Cream                   2   8                8 oz
Milk                    2   8                8 oz
Vanilla bean                3            1/2 each
Sugar                       1 5/8        3 3/8 oz
Egg yolks              1    3 1/2        3 7/8 oz
Gelatin, leaf               1 7/8          3/8 oz
Heavy cream             3  10 3/8       11 5/8 oz
Total                  11     3/8   2 lb 3 1/4 oz

Note

Combined weight of milk and cream is 100 percent.

Process, Vanilla Bavarian Cream

1. Bloom the gelatin in very cold water and reserve.

2. Whip the heavy cream to soft peaks and reserve.

3. Boil the milk, cream, and vanilla and allow to infuse, covered,
for 15 minutes minimum.

4. Return the liquid to a boil, and proceed with the base
preparation as for a creme Anglaise using the sugar and egg yolks
and cook to 180[degrees]F (82[degrees]C).

5. Strain into a clean bowl and add the bloomed, melted gelatin.
Mix to incorporate.

6. When the base mixture has cooled to 75[degrees]F (24[degrees]C)
to 85[degrees]F (30[degrees]C), fold in the whipped cream.

7. See the assembly instructions for makeup procedures.

Vanilla Glaze Formula

Ingredients          Baker's %      Kilogram      US decimal

Neutral glaze            100.00       0.500         1.102
Vanilla bean              Each        1             1
Total                    100.00       0.500         1.102

Ingredients           Lb & Oz         Test

Neutral glaze          1 1 5/8        3 1/2 oz
Vanilla bean             1              1/5 each
Total                  1 1 5/8        3 1/2 oz

Process, Vanilla Glaze

1. Blend together the neutral glaze and the vanilla bean.

2. Reserve until needed.

Assembly

1. On a cake board, place a disc of sable breton. Place an 8 inch
(20 cm) X 2 inch (5 cm) cake ring around it. Line it with a strip
of acetate.

2. Pour the Bavarian cream halfway up and place a circle of the
prepared golden chiffon. Place in the freezer for 10 minutes to
secure the cake.

3. Moisten the cake with the vanilla-rum syrup. Pour the Bavarian
cream up to the top of the ring. Flatten the top, and keep in the
freezer.

4. Once frozen, apply a thin layer of vanilla glaze over the top of
the cake and return to the freezer.

Finishing

Unmold the cake, and transfer it to a gold board. Decorate with
fresh raspberries around the perimeter and place a textured
chocolate ring over the berries, and place lattice chocolate decor
around the sides of the cake.

[ILLUSTRATION OMITTED]

FORMULA

RASPBERRY CREME BRULEE MACARON

This is the larger version of a Parisian macaron, filled with a
creme brulee and garnished with fresh raspberries and mint. Allow
the entremets to "mature" for several hours in order to soften the
macaron discs to an ideal texture and allow the flavors to properly
infuse.

Components

Vanilla creme brulee

Special macaron

Fresh raspberries and mint

Fruit, chocolate, and dried vanilla bean decoration

Powdered sugar

Yield: 5 [7 inch (18 cm)] cakes

Test: 1 [7 inch (18 cm)] cake

Vanilla Creme Brualee Formula

Ingredients          Baker's %    Kilogram     US decimal

35% cream                85.00      0.736        1.623
Whole milk               15.00      0.130        0.286
Vanilla bean             Each       1 1/4        1 1/4
Sugar                    22.00      0.191        0.420
Egg yolks                20.00      0.173        0.382
Gelatin (leaves)          2.30      0.020        0.044
Total                   144.30      1.250        2.756

Ingredients           Lb & Oz       Test

35% cream             1 10        5 1/4 oz
Whole milk               4 5/8      7/8 oz
Vanilla bean             1 1/4    1/4 each
Sugar                    6 3/4    1 3/8 oz
Egg yolks                6 1/8    1 1/4 oz
Gelatin (leaves)           3/4      1/8 oz
Total                 2 12 1/8    8 7/8 oz

Process, Vanilla Creme Brulee

1. Bring the cream, milk, and vanilla bean to a boil.

2. Mix the sugar with the egg yolks.

3. Temper part of the cream mixture into the egg yolk mixture and
stir.

4. Return the tempered mixture to the cream mixture, and warm to
180[degrees]F (82[degrees]C) using a spatula to continuously stir
the bottom.

5. Strain though a chinois into a clean container, and add the
bloomed gelatin.

6. Cool until 85[degrees]F (29[degrees]C), and then deposit 81/2 oz
(0.250 g) into 6 inch (16 cm) diameter molds and freeze.

Special Macaron Formula

Ingredients          Baker's %    Kilogram     US decimal

Egg whites              100.00      0.505        1.113
Sugar                   100.00      0.505        1.113
Powdered sugar          100.00      0.505        1.113
Pastry flour             22.67      0.114        0.252
Almond flour             73.33      0.370        0.816
Color as desired
Total                   396.00      2.000        4.409

Ingredients           Lb & Oz       Test

Egg whites            1 1 7/8     3 5/8 oz
Sugar                 1 1 7/8     3 5/8 oz
Powdered sugar        1 1 7/8     3 5/8 oz
Pastry flour            4           3/4 oz
Almond flour           13 1/8     2 5/8 oz
Color as desired
Total                 4 6 1/2    14 1/8 oz

Process, Special Macaron

1. Sift the powdered sugar, flour, and almond flour together.
Reserve.

2. Whip the egg whites with a third of the sugar until stiff peak.
Add colorant to achieve a pastel pink color. Mix until there are no
streaks of white. Add the remaining sugar and mix just to
incorporation.

3. Gently fold in the sifted dry ingredients.

4. Immediately pipe the batter into 7 inch (18 cm) discs on a
silicone mat-lined perforated sheet pan.

5. Bake at 325[degrees]F (163[degrees]C) for 5 minutes and then at
300[degrees]F (149[degrees]C) for 30 to 35 minutes, or until baked
through. The product should retain the pink color.

6. Reserve covered in the freezer until needed.

Assembly

1. Place one disc of macaron on a gold board.

2. Unmold the creme brulee from the molds and place one on top of
the macaron base and allow to defrost slightly.

3. Line the border of the creme brulee insert with fresh
raspberries.

4. Apply a small amount of fresh, chopped mint to the surface of
the creme brulee, and press split raspberries into the creme brulee
surface.

5. Place the second macaron disc on top of the base preparation.

Finishing

With a template, dust a 1 inch (2.5 cm) wide line of powdered sugar
down one side of the top macaron. Use this as a guide for placing
the decor. As the decor approaches the front of the entremets,
curve it in toward the center of the cake.

[ILLUSTRATION OMITTED]

FORMULA

RASPBERRY MOUSSE CAKE

This beautiful mousse cake inspires daydreams of summer with its
irresistible layers of moist chocolate cake, creamy chocolate
spread, fresh raspberries, light raspberry mousse, and raspberry
gelee.

Components

Chocolate chiffon, half sheet, split into thirds (one-third cake
per one raspberry mousse cake)

Chocolate spread

Fresh raspberries

Raspberry mousse

Raspberry gelee

Yield: 5 [11 inch (28 cm) X 16 inch (41 cm)] cakes

Test: 1 [11 inch (28 cm) X 16 inch (41 cm)] cake

Mise en Place

Prepare the chocolate chiffon by trimming to 11 inch (28 cm) X 16
inch (41 cm) and splitting into thirds.

Chocolate Spread Formula

Ingredients             Baker's %       Kilogram       US decimal

Heavy cream                100.00        1.644           3.625
Glucose                      2.39        0.039           0.087
Milk couverture             67.16        1.104           2.435
chocolate
58% couverture              17.91        0.295           0.649
Unsweetened                 25.37        0.417           0.920
chocolate
Total                      212.83        3.500           7.716

Ingredients              Lb & Oz          Test

Heavy cream              3 10            11 5/8 oz
Glucose                     1 3/8           1/4 oz
Milk couverture          2  7             7 3/4 oz
chocolate
58% couverture             10 3/8         2 1/8 oz
Unsweetened                14 3/4             3 oz
chocolate
Total                    7 11 1/2    1 lb 8 3/4 oz

Process, Chocolate Spread

1. Bring the cream and glucose to a boil.

2. Pour over the combined chocolates, and allow to stand for 1
minute.

3. Form an emulsion and cover to the surface with plastic wrap, and
reserve for at least 12 hours or until set. The texture will be
soft, but pliable.

Raspberry Mousse Formula

Ingredients             Baker's %       Kilogram       US decimal

Raspberry puree            100.00        4.368           9.629
Gelatin                      2.39        0.104           0.230
Whipping cream              67.16        2.933           6.467
Egg whites                  17.91        0.782           1.724
Sugar                       25.37        1.108           2.443
Water                        7.46        0.326           0.718
Total                      220.29        9.621          21.211

Ingredients              Lb & Oz          Test

Raspberry puree         9     10    1 lb 14 3/4 oz
Gelatin                    3 5/8            3/4 oz
Whipping cream          6  7 1/2     1 lb 4 3/4 oz
Egg whites              1 11 5/8          5 1/2 oz
Sugar                   2  7 1/8          7 7/8 oz
Water                     11 1/2          2 1/4 oz
Total                  21  3 3/8     4 lb 3 7/8 oz

Process, Raspberry Mousse

1. Whip the cream to soft peaks and refrigerate.

2. Bloom the gelatin in cold water and reserve.

3. Combine the sugar and water and cook to prepare an Italian
meringue. Prepare the egg whites.

4. Warm the fruit puree to 100[degrees]F (38[degrees]C).

5. Take a small portion of the fruit puree, and warm it to
120[degrees]F (49[degrees]C). Add the bloomed, melted gelatin to
it, and stir to dissolve. Temper this gelatin-puree mixture back
into the main stock of puree.

6. When the Italian meringue is room temperature, fold it into the
fruit puree base.

7. Lastly, at 80[degrees]F (27[degrees]C) to 85[degrees]F
(29[degrees]C), fold in the soft peak whipped cream, and deposit
into molds as required.

Raspberry Gelee Formula

Ingredients             Baker's %       Kilogram       US decimal

Simple syrup               100.00        0.968           2.135
Gelatin                      6.50        0.063           0.139
Raspberry puree            100.00        0.968           2.135
Total                      206.50        2.000           4.409

Ingredients              Lb & Oz          Test

Simple syrup             2 2 1/8          6 7/8 oz
Gelatin                    2 1/4            1/2 oz
Raspberry puree          2 2 1/8          6 7/8 oz
Total                    4 6 1/2         14 1/8 oz

Process, Raspberry Gelee

1. Bloom the gelatin and reserve.

2. Warm the simple syrup, melt the gelatin, and add it to the warm
syrup. Mix well.

3. Temper the simple syrup into the puree, and emulsify with the
immersion blender.

4. Use at 90[degrees]F (33[degrees]C).

Assembly

1. Prepare an 11 inch (28 cm) X 16 inch (41 cm) sheet cake mold
with acetate on the sides on a cake board. Place a 1/2 inch (1.5
cm) thick 11 inch (28 cm) X 16 inch (41 cm) chocolate chiffon cake
in the mold on the cake board. Spread 1 lb 81/2 oz (700 g) of
chocolate spread over the cake.

2. Line fresh raspberries on top of the chocolate spread.

3. Deposit the raspberry mousse in the mold and level off the top.

4. Place the cake in the freezer.

Finishing

1. Prepare the gelee and glaze the cake. Return to the freezer to
set the gelee.

2. Un mold the mousse, cut to the desired sizes, and transfer to
gold boards.

3. Decorate with fresh raspberries.

Note

When making an 8 inch (20 cm) cake, the required components and
weights per one cake are:

8 inch (20 cm) chocolate chiffon cake, split into fourths

Chocolate spread, 101/4 oz (291 g)

Raspberry gelee, 57/8 oz (166 g)

Fresh raspberries

Raspberry mousse, 1 lb 121/8 oz (800 g)

[ILLUSTRATION OMITTED]

FORMULA

LEMON MOUSSE CAKE WITH BLACKBERRY

Lemon and blackberry perform perfectly together in this sublime
mousse cake. The lemon mousse is based on a pate a bombe made with
fresh lemon juice for the intense, rich, and pure flavor that sets
this dessert apart. Best results are achieved with fresh lemon
juice or high-quality frozen puree, rather than juice from
concentrate. When making the mousse, it is important that the
butter is very soft when it is added to the cooled pate a bombe,
and that the whole is then mixed minimally to retain the light
texture necessary for a truly sensational mousse cake.

Components

Biscuit jaconde with purple stripes

Blackberry insert

Dacquoise

Lemon mousse

Blackberry glaze

Fresh fruit decor

White chocolate decor

Yield: 5 [8 inch (20 cm)] cakes

Test: 1 [8 inch (20 cm)] cake

Process, Biscuit Jaconde With Purple Stripes

1. Prepare the jaconde with purple stripes.

2. Run diagonal lines of decor on a silicone baking mat and freeze.

3. Prepare the biscuit viennois and deposit over the frozen pate
decor.

4. Bake, and store as normal.

Cake Setup Mise en Place

1. Cut strips of biscuit jaconde that are three-fourths the height
of the mold and that can circumnavigate the mold.

2. Line the cake mold with an acetate strip.

Note

This can be done after the blackberry insert and dacquoise have
been made.

Blackberry Insert Formula

Ingredients              Baker's %    Kilogram    US decimal

Blackberry puree            100.00     0.940        2.071
Sugar                        30.00     0.282        0.621
Gelatin                       3.00     0.028        0.062
Total                       133.00     1.250        2.755

Ingredients               Lb & Oz       Test

Blackberry puree         2  1 1/8     6 5/8 oz
Sugar                      10             2 oz
Gelatin                     1           1/4 oz
Total                    2 12 1/8     8 7/8 oz

Process, Blackberry Insert

1. Bloom the gelatin in cold water and reserve.

2. Warm the puree to 180[degrees]F (82[degrees]C) with the sugar.

3. Melt the bloomed gelatin, add to the warmed puree, and emulsify
well.

4. Deposit into 6 inch (15 cm) diameter Flexipans and freeze until
ready for use.

Dacquoise Formula

Ingredients              Baker's %    Kilogram    US decimal

Almond meal                  80.00     0.370        0.815
Powdered sugar               80.00     0.370        0.815
Egg whites                  100.00     0.462        1.019
Sugar                        32.00     0.148        0.326
Total                       292.00     1.350        2.976

Ingredients               Lb & Oz         Test

Almond meal                 13          2 5/8 oz
Powdered sugar              13          2 5/8 oz
Egg whites                1    1/4      3 1/4 oz
Sugar                        5 1/4          1 oz
Total                     2 15 5/8      9 1/2 oz

Process, Dacquoise

1. Sift the almond meal and powdered sugar together.

2. Whip the egg whites and sugar to a stiff peak.

3. Gently fold in the sifted dry ingredients.

4. Pipe into 7 inch (18 cm) rounds; bake at 300[degrees]F
(149[degrees]C) with the vent open for 30 to 35 minutes.

Lemon Mousse Formula

Ingredients              Baker's %    Kilogram    US decimal

Lemon juice                  27.00     0.349        0.770
Sugar, split                 46.00     0.595        1.311
Egg yolks                    33.00     0.427        0.941
Butter                       26.00     0.336        0.741
Lemon zest                   Each      7            7
Whipped cream               100.00     1.293        2.851
Total                       232.00     3.000        6.614

Ingredients               Lb & Oz       Test

Lemon juice                 12 3/8    1 7/8 oz
Sugar, split             1   5        3 1/8 oz
Egg yolks                   15        2 1/4 oz
Butter                      11 7/8    1 3/4 oz
Lemon zest                   7          1 each
Whipped cream            2  13 5/8    6 7/8 oz
Total                    6   9 7/8       23 oz

Process, Lemon Mousse

1. Whip the cream to soft peaks and reserve.

2. Boil the lemon juice and half of the sugar. Combine the
remaining sugar and the egg yolks, and then temper them into the
boiling juice.

3. Whisk constantly and bring the mixture to a boil. Quickly
transfer to a mixer fitted with the whip, and whip on medium-high
speed until cool.

4. Add the soft butter and zest, and stop mixing when incorporated
(15 seconds maximum).

5. Fold in the soft peak whipped cream.

Blackberry Glaze Formula

Ingredients              Baker's %    Kilogram    US decimal

Blackberry puree            100.00     0.286        0.630
Simple syrup                100.00     0.286        0.630
Gelatin                      10.00     0.029        0.063
Total                       210.00     0.600        1.323

Ingredients               Lb & Oz       Test

Blackberry puree            10 1/8    2 1/8 oz
Simple syrup                10 1/8    2 1/8 oz
Gelatin                      1          1/4 oz
Total                    1   5 1/8    4 3/8 oz

Process, Blackberry Glaze

1. Bloom the gelatin in cold water and reserve.

2. Warm the puree to 180[degrees]F (82[degrees]C) with the sugar.

3. Melt the bloomed gelatin, add to the warmed puree, and emulsify
well. Reserve in the refrigerator.

4. Use at 85[degrees]F (29[degrees]C) to 90[degrees]F
(32[degrees]C).

Assembly

1. Place the strip of biscuit jaconde with lines on the inside
perimeter of the mold.

2. Place a disc of dacquoise on the bottom of the mold.

3. Once the mousse has been made, pipe or ladle the mixture into
the prepared molds, filling halfway.

4. Place the blackberry insert into the mousse and then fill the
molds to the top with lemon mousse. Level the top of the mousse
cake so it is smooth, and then freeze until set.

Finishing

1. To finish, remove from the mold, being careful to not take off
the plastic. Apply the blackberry glaze and then take off the
plastic and place onto a gold board.

2. Garnish with fresh fruit and chocolate decorations.

[ILLUSTRATION OMITTED]

FORMULA

CHOCOLATE MOUSSE WITH SWEET RISOTTO

Creamy, slightly sweetened vanilla risotto and a layer of milk
chocolate with crispy praline are the seductive elements of this
rich chocolate mousse cake. The unexpected addition of risotto
balances wonderfully with the familiar flavor combination of
chocolate and hazelnut.

Components

Chocolate cake with 7 inch (18 cm) diameter

Sweet risotto

Crispy praline layer

Chocolate mousse

Chocolate glaze

Orange chips

Candied hazelnuts

Dried vanilla bean

Chocolate decor

Yield: 5 [8 inch (20 cm)] cakes

Test: 1 [8 inch (20 cm)] cake

Mise en Place

Set up 8 inch (20 cm) X 2 inch (5 cm) ring molds and insert the
chocolate cake for the base. Reserve.

Sweet Risotto Formula

Ingredients-Baker's         Baker's %     Kilogram    US decimal

Olive oil                      7.00       0.029        0.063
Arborio rice                 100.00       0.408        0.900
Milk                         439.00       1.793        3.952
Vanilla bean                   Each       2            2
Sugar                         15.00       0.061        0.135
Lemon zest                     Each       1            1
Orange zest                    Each       1            1
Total                        561.00       2.291        5,050

Ingredients-Baker's          Lb & Oz        Test

Olive oil                       1            1/4 oz
Arborio rice                   14 3/8      2 7/8 oz
Milk                         3 15 1/4     12 1/2 oz
Vanilla bean                    2          1/2 each
Sugar                           2 1/8        3/8 oz
Lemon zest                      1          1/4 each
Orange zest                     1          1/4 each
Total                           5 3/4          1 lb

Process, Sweet Risotto

1. Heat the olive oil in a saute pan.

2. Add the rice in the pan; toast until the rice becomes fragrant.

3. Meanwhile, bring the milk, vanilla bean, and sugar to a simmer.

4. Add a small amount of hot milk into the rice. Stir continuously.
Once the rice absorbs all the liquid, add more milk. Continue this
process until the rice is tender. Note: Some varieties of rice may
require more or less liquid.

5. Once cooked, remove the pan from the heat. Cool slightly, and
then add the zest.

6. Deposit into a 6 inch (15 cm) diameter FlexiMold at 1 lb (450 g)
each, and then place in the freezer.

Crispy Praline Layer Formula

Ingredients                 Baker's %     Kilogram    US decimal

Milk chocolate                20.63        0.197        0.435
Hazelnut praline paste       100.00        0.957        2.110
Paillete feuilletine          47.62        0.456        1.005
Total                        168.25        1.610        3.550

Ingredients                  Lb & Oz        Test

Milk chocolate                  7           1 3/8 oz
Hazelnut praline paste       2  1 3/4       6 3/4 oz
Paillete feuilletine            1 1/8       3 1/4 oz
Total                        3  8 3/4      11 3/8 oz

Process, Crispy Praline Layer

1. Melt the milk chocolate over a bain-marie or in a microwave.

2. Add the praline paste and stir to incorporate.

3. Fold in the paillete feuilletine.

4. Deposit the mixture into a 7 inch (18 cm) diameter mold at 101/2
oz (300 g) each, and freeze.

Chocolate Mousse Formula

Ingredients                 Baker's %     Kilogram    US decimal

35% cream                    100.00        1.013        2.234
64% couverture               100.00        1.013        2.234
Egg yolks                     30.00        0.304        0.670
Sugar                         30.00        0.304        0.670
Water                         10.00        0.101        0.223
40% cream                    100.00        1.013        2.234
Total                        370.00        3.750        8.267

Ingredients                  Lb & Oz        Test

35% cream                    2  3 3/4           7 1/8 oz
64% couverture               2  3 3/4           7 1/8 oz
Egg yolks                      10 3/4           2 1/8 oz
Sugar                          10 3/4           2 1/8 oz
Water                           3 5/8             3/4 oz
40% cream                    2  3 3/4           7 1/8 oz
Total                        8  4 1/4     1 lb 10 3/8 oz

Process, Chocolate Mousse

1. Make a ganache with the 35% cream and chocolate.

2. Make a pate a bombe with the egg yolks, sugar, and water.

3. Whip the 40 percent cream to soft peaks and reserve in the
chiller.

4. Once the pate a bombe is 100[degrees]F (38[degrees]C) to
105[degrees]F (40[degrees]C), add it to the ganache, which should
be the same temperature.

5. Lastly, fold in the soft peak whipped cream in two stages.

6. Deposit into molds and freeze.

Assembly

1. On a 9 inch (23 cm) cake board, place a round disk of chocolate
cake with a 7 inch (18 cm) diameter. Place an 8 inch (20 cm) cake
ring around it. Line a 2 inch (5 cm) high sheet of acetate inside
of the mold.

2. Deposit chocolate mousse on top of the cake, pressing the mousse
between the cake and the mold, about 1/2 inch (1.5 cm) thick.

3. Place a disk of crispy praline layer over the mousse.

4. Deposit chocolate mousse on top of the crispy praline.

5. Next, insert the sweet risotto.

6. Deposit chocolate mousse up to the top of the mold and level
with a palette knife. Place the cake in the freezer.

[ILLUSTRATION OMITTED]

Finishing

1. When completely frozen, remove the cake ring and acetate.

2. Transfer the cake to a pouring screen, and prepare the chocolate
glaze.

3. Glaze the cake, and return it to the freezer.

4. Transfer to a gold board and garnish with orange chips, candied
hazelnuts, dried vanilla bean, and chocolate decor.

FORMULA

CHOCOLATE MINT MOUSSE CAKE

Chocolate and mint are an enduringly popular combination of flavors
that finds flawless expression in this chocolate mint mousse cake
with a blend of milk and dark chocolate mousse and a mint creme
brulee insert. Infusing fresh mint into the creme brulee results in
a sensation of amazingly clean flavors.

Components

Chocolate biscuit

Mint cake syrup

Mint creme brulee insert

Chocolate mousse

Dark chocolate spray

Yield: 5 [8 inch (20 cm)] cakes

Test: 1 [8 inch (20 cm)] cake

Mise en Place

Cut out a 7 inch (18 cm) diameter circle from a sheet of chocolate
biscuit, one per finished cake. Place in the middle of an 8 inch
(20 cm) X 2 inch (5 cm) ring mold on a silpat-lined sheet pan.

Mint Cake Syrup Formula

Ingredients             Baker's %   Kilogram   US decimal

Fresh mint leaves          13.00      0.032       0.071
Sugar                      70.00      0.174       0.383
Water                     100.00      0.248       0.546
Total                     183.00      0.454       1.000

Ingredients                 Lb & Oz         Test

Fresh mint leaves              1 1/8        1/4 oz
Sugar                          6 3/8      1 1/4 oz
Water                          8 3/4      1 3/4 oz
Total                        1 0          3 1/4 oz

Process, Mint Cake Syrup

1. Remove the stems from the mint; weight is for the leaf only.
Wash thoroughly, and then dry in a salad spinner. Roughly chop the
leaves and reserve.

2. Make a simple syrup, and then add the chopped mint. Infuse for
15 minutes, and then strain off the mint leaves.

Mint Creme Brulee Insert Formula

Ingredients             Baker's %   Kilogram   US decimal

Fresh mint                 29.00      0.225       0.496
Whole milk                 12.00      0.093       0.205
35% cream                  88.00      0.683       1.505
Sugar                      32.00      0.248       0.547
Egg yolks                  23.00      0.178       0.393
Gelatin leaves              2.30      0.018       0.039
Total                     186.30      1.445       3.186

Ingredients                Lb & Oz         Test

Fresh mint                    7 1/2         1 5/8
Whole milk                    3 1/4        5/8 oz
35% cream                   1 8 1/8      4 7/8 oz
Sugar                         8 3/4      1 3/4 oz
Egg yolks                     6 1/4      1 1/4 oz
Gelatin leaves                  5/8        1/8 oz
Total                       3 3         10 1/4 oz

Note

The final weight of the creme brulee mix will be 1.250 kg
due to the discarded mint.

Process, Mint Creme Brulee Insert

1. Remove the stems from the mint; weight is for the leaf only.
Wash thoroughly, and then dry in a salad spinner. Roughly chop the
leaves and reserve.

2. Bring the milk and cream to a boil and then add the mint.

3. Cover the pot, and let the mint infuse for 30 minutes.

4. Strain the mixture through a chinois, and rescale the liquid to
the original quantity by adding additional cream.

5. Add half of the sugar to this mixture and return to a boil.

6. Mix the remaining sugar with the egg yolks.

7. Temper part of the cream mixture into the egg yolk mixture and
stir.

8. Return tempered mixture to cream mixture and warm the liquid to
180[degrees]F (82[degrees]C), cooking as for creme Anglaise.

9. Once cooked, strain through a chinois.

10. Add the bloomed gelatin off heat and stir to incorporate
thoroughly.

11. Deposit into Flexipan molds at 83/4 oz (250 g) each and freeze.

Milk and Dark Chocolate Mousse Formula

Ingredients             Baker's %   Kilogram    US decimal

35% cream                  94.00      1.014        2.236
64% couverture             47.00      0.507        1.118
38% milk chocolate         53.00      0.572        1.261
Sugar                      28.00      0.302        0.666
Water                      14.00      0.151        0.333
Egg yolks                  28.00      0.302        0.666
Gelatin leaves              0.95      0.010        0.023
40% cream, soft peak       94.00      1.014        2.236
Total                     358.95      3.874        8.540

Ingredients                Lb & Oz           Test

35% cream                  2  3 3/4       2 3/4 oz
64% couverture             1  1 7/8       1 3/8 oz
38% milk chocolate         1  4 1/8       1 5/8 oz
Sugar                        10 5/8         7/8 oz
Water                         5 3/8         3/8 oz
Egg yolks                    10 5/8         7/8 oz
Gelatin leaves                  3/8      1/2 sheet
40% cream, soft peak       2   31/4       2 3/4 oz
Total                      8   85/8      10 5/8 oz

Note

The total weight of chocolate is at 100 percent.

Process, Milk and Dark Chocolate Mousse

1. Make a ganache with the 35 percent cream and the chocolates.

2. Make a pate a bombe with the sugar, water, and egg yolks.

3. Whip the 40 percent cream to soft peaks, and reserve in the
refrigerator.

4. Once the pate a bombe is at 80[degrees]F (27[degrees]C), add it
to the ganache at 80[degrees]F (27[degrees]C).

5. Lastly, fold in the soft peak whipped cream in two stages.

6. See assembly for makeup notes.

Assembly

1. Place a 7 inch (18 cm) diameter round of chocolate biscuit on a
silpat-lined sheet pan and place an 8 inch (20 cm) X 2 inch (5 cm)
ring mold around it. Brush with the mint syrup.

2. Deposit the mousse halfway up the mold, over the chocolate
biscuit cake base.

3. Remove the mint creme brulee insert from the freezer, and press
into the mousse.

4. Deposit the mousse into the mold to the top, level it off with a
palette knife, and place it in the freezer.

Finishing

1. Warm the chocolate spray, assemble the spray gun, and reserve.

2. Un mold the cakes and place on a parchment-lined sheet pan for
spraying.

3. While the cakes are still frozen, spray with the chocolate
spray, and return to the freezer.

4. Warm the chocolate glaze to a pipable consistency, 85[degrees]F
(29[degrees]C) to 90[degrees]F (35[degrees]C), and reserve.

5. Place a white board template over the cake that has a cutout
that is 11/4 inch (3 cm) wide that is off center. The cutout must
not extend to the edge of the cake board. (Refer to the templates
section of the online companion at
http://www.delmarlearning.com/companions/ for an example of the
template required.)

6. With a gloved hand, splash some glaze quickly over the cake.
Remove the template, transfer to a cake board, and garnish with a
mint leaf.

[ILLUSTRATION OMITTED]

FORMULA

WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY

The white chocolate mousse cake with raspberry does not contain an
egg foam as one of its components, which leads to a very creamy
mousse, enhanced by an intensely flavored white chocolate ganache
base elaborated with vanilla bean-infused cream. A raspberry insert
adds the striking visual dimension of red berries contrasted with
white mousse. The Emmanuel sponge base cake is moist and tender,
studded with raspberries and candied pistachios. All of these
memorable elements combine for a dramatic and delicious dessert.

Components

Biscuit jaconde with vertical red lines (cake wall)

Emmanual sponge with raspberry and pistachios (cake bottom)

Raspberry insert

White chocolate mousse

Raspberry gelee

White chocolate decor

Fresh raspberries

Yield: 5 [8 inch (20 cm)] cakes

Test: 1 [8 inch (20 cm)] cake

Mise en Place

Before making the mousse, prepare the 8 inch (20 cm) X 2 inch (5
cm) cake molds with the acetate sheet; place the cake wall with
biscuit jaconde and then the Emmanuel sponge cake bottoms at 7 inch
(18 cm) diameter circle. The height of the cake wall should be
approximately three-fourths the height of the mold.

Raspberry Insert Formula

Ingredients        Baker's %   Kilogram    US decimal

Raspberry puree      100.00      0.940        2.071
Sugar                 30.00      0.282        0.621
Gelatin leaf           3.00      0.028        0.062
Total                133.00      1.250        2.755

Ingredients           Lb & Oz            Test

Raspberry puree       2  1 1/8         6 5/8 oz
Sugar                   10                 2 oz
Gelatin leaf             1               1/4 oz
Total                 2 12 1/8         8 1/8 oz

Process, Raspberry Insert

1. Bloom the gelatin and warm the puree and the sugar to
120[degrees]F (49[degrees]C).

2. Melt the gelatin and temper it into the puree then emulsify,
deposit into 6 inch (15 cm) diameter Flexipans, and freeze.

White Chocolate Mousse Formula

Ingredients        Baker's %   Kilogram    US decimal

Milk                  52.40      0.610        1.345
Vanilla bean           Each      2            2
Sugar                  3.20      0.037        0.082
Egg yolks             12.00      0.140        0.308
Gelatin                1.40      0.016        0.036
White chocolate      100.00      1.164        2.567
Heavy cream          153.00      1.782        3.928
Total                322.00      3.749        8.266

Ingredients         Lb & Oz            Test

Milk                1  5 1/2          4 1/4 oz
Vanilla bean           2              3/4 each
Sugar                  1 3/8            1/4 oz
Egg yolks              4 7/8              1 oz
Gelatin                  5/8            1/8 oz
White chocolate     2  9 1/8          8 1/4 oz
Heavy cream         3 14 7/8         12 5/8 oz
Total               8  4 1/4    1 lb 10 1/2 oz

Process, White Chocolate Mousse

1. Bloom the gelatin in very cold water and reserve.

2. Melt the white chocolate and reserve.

3. Whip the heavy cream to soft peaks and reserve.

4. Make a creme Anglaise with the milk, vanilla, sugar, and egg
yolks.

5. Strain the creme Anglaise through a fine chinois into a clean
dry bowl, and add the bloomed melted gelatin to it. Stir to
emulsify.

6. Add the melted white chocolate to the creme Anglaise, and form
an emulsion.

7. When this mixture reaches 80[degrees]F (27[degrees]C), fold in
the soft peak whipped cream.

Raspberry Gelee

Ingredients        Baker's %   Kilogram    US decimal

Raspberry puree      100.00      0.422        0.930
Simple syrup         100.00      0.422        0.930
Gelatin                6.50      0.027        0.060
Total                206.50      0.871        1.921

Ingredients           Lb & Oz            Test

Raspberry puree         14 7/8         6 7/8 oz
Simple syrup            14 7/8         6 7/8 oz
Gelatin                  1               1.2 oz
Total                 1 14 3/4        14 1/8 oz

Process, Raspberry Gelee

1. Bloom the gelatin and reserve.

2. Warm the simple syrup; melt the gelatin, add it to the warm
syrup, and mix well.

3. Temper the simple syrup into the puree and emulsify with the
immersion blender.

4. Use at 90[degrees]F (33[degrees]C).

Assembly

1. After the mousse has been made, pipe or ladle the mixture into
the prepared molds halfway.

2. Place the raspberry insert into the mousse and then fill the
molds to the top with the mousse. Level the top of the mousse cake
with a palette knife and then freeze until set.

Finishing

1. To finish, remove from the mold, being careful to not take off
the plastic.

2. Apply the raspberry gelee, take the plastic off, and place cake
onto a gold board.

3. Garnish with fresh raspberries and white chocolate lattice
decorations.

[ILLUSTRATION OMITTED]

FORMULA

WHISKEY HAZELNUT MOUSSE

Deeply flavorful, yet very light in texture, this chocolate mousse,
made with both milk and dark chocolates, is a decadent treat
flavored with praline paste and Scotch whiskey. The mousse is
layered with thin dark chocolate discs, studded with fleur de sel
de Guerande, a very flavorful sea salt from the northwest of
France. The cake is then poured with an alluring black glaze and
garnished with chocolate plaques and a cluster of caramelized
hazelnuts for an intoxicating presentation.

Components

Chocolate biscuit

Crispy praline layer

Dark chocolate discs for decor

Dark chocolate sheets for decor

Whiskey hazelnut mousse

Black glaze

Caramelized hazelnut clusters

Yield: 5 [7 inch (18 cm) x 31/2 inch (9 cm)] domes

Test: 1 [7 inch (18 cm) x 31/2 inch (9 cm)] dome

Crispy Praline Layer Formula

Ingredients             Baker's %   Kilogram    US decimal

Milk chocolate             20.63      0.074        0.162
Praline paste             100.00      0.357        0.786
Paillete feuilletine       47.62      0.170        0.374
Total                     168.25      0.600        1.323

Ingredients                 Lb & Oz       Test

Milk chocolate                2 5/8       1/2 oz
Praline paste                12 5/8     2 1/2 oz
Paillete feuilletine              6     1 1/4 oz
Total                       1 5 1/8     4 1/4 oz

Yield: 1 full sheet

Process, Crispy Praline Layer

1. Melt the milk chocolate over a bain-marie or in a microwave.

2. Add the praline paste, and stir to incorporate.

3. Fold in the paillete feuilletine.

4. Spread a thin layer over the prepared chocolate biscuit.

5. Once the praline layer is set, cutout circles that measure 6 1/2
inches (16.6 cm) in diameter, and reserve in the freezer until
ready for finishing.

Process, Dark Chocolate Discs for Decor

Spread tempered dark chocolate over a sheet of acetate. Before the
chocolate sets, sprinkle with fleur de sel de Guerande and cut out
discs with diameters of 51/2 inches (14 cm), 41/2 inches (11.5 cm),
31/2 inches (9 cm), and 2 inches (5 cm). One of each will be
required for each cake. Once cut, place a sheet of parchment paper
over the chocolate decor and weigh down to prevent warping.

Process, Dark Chocolate Sheets for Decor

Spread tempered dark chocolate in a thin layer over a sheet of
acetate that is the size of a sheet pan. Before it sets, cover with
another sheet of acetate. Weigh down during crystallization and
reserve until needed.

Whiskey Hazelnut Mousse Formula

Ingredients             Baker's %   Kilogram    US decimal

Milk                       45.00      0.441        0.972
35% cream                  45.00      0.441        0.972
Vanilla bean                Each      1 1/2        1 1/2
Sugar                       5.00      0.049        0.108
Egg yolks                  21.00      0.206        0.454
38% milk chocolate         86.00      0.843        1.858
64% dark chocolate         14.00      0.137        0.303
Gelatin leaf                2.90      0.028        0.063
Praline paste 60%          32.00      0.314        0.691
Scotch whiskey             25.00      0.245        0.540
40% cream                 173.00      1.696        3.738
Total                     448.90      4.400        9.700

Ingredients               Lb & Oz         Test

Milk                        15 1/2      3 1/8 oz
35% cream                   15 1/2      3 1/8 oz
Vanilla bean                 1 1/2      1/2 each
Sugar                        1 3/4        3/8 oz
Egg yolks                    7 1/4      1 1/2 oz
38% milk chocolate        1 13 3/4          6 oz
64% dark chocolate           4 7/8          1 oz
Gelatin leaf                 1            1/4 oz
Praline paste 60%           11 1/8      2 1/8 oz
Scotch whiskey               8 5/8      1 3/4 oz
40% cream                 3 11 3/4         12 oz
Total                     9 11 1/4    1 lb 15 oz

Process, Whiskey Hazelnut Mousse

1. Bloom the gelatin in very cold water.

2. Whip the 40 percent cream to medium peaks and reserve.

3. Bring the milk, 35 percent cream, vanilla bean, and half of the
sugar to a boil in a stainless steel pot.

4. Combine the egg yolks with the other half of the sugar.

5. Once the milk boils, temper one-third of it into the egg
mixture.

6. Return the tempered mixture back to the stove and cook it
180[degrees]F (82[degrees]C), as for a creme Anglaise.

7. Strain the creme Anglaise over the partially melted chocolates,
and form an emulsion.

8. Melt the gelatin and mix it into the ganache before the ganache
cools down to 115[degrees]F (46[degrees]C).

9. Add the praline paste and then the whiskey.

10. When this mixture reaches 80[degrees]F (27[degrees]C), fold in
the medium peak whipped cream.

Assembly

1. Ladle into the dome molds, which have been secured on a tart pan
so they do not shift. When depositing the mousse, insert the
chocolate discs in between the mousse layers to create four layers
of chocolate and five layers of mousse.

2. Place a piece of chocolate biscuit with crispy praline layer as
the base, being careful to place it flush with the mold.

3. Place the cake in the freezer until it is needed for finishing.

Process, Candied Hazelnut Clusters

Prepare the formula for dragees; however, substitute whole
blanched, skinned hazelnuts for the almonds. Cook until the sugar
caramelizes and then add butter at 10 percent of the weight of the
nuts to retard the sticking. Pour the caramelized nuts into a
silpat or a lightly oiled granite surface and separate into flat
clusters. Allow to cool, and then reserve until needed.

Finishing

1. When the cake is frozen, unmold and place on a pouring screen.

2. Warm the black glaze to pouring consistency and pour over the
cake.

3. Tap off the excess glaze and return the cake to the freezer.

4. When the glaze is set, remove the cake from the screen, and
place it on a gold board.

5. Decorate with pieces of the chocolate sheet that are broken into
geometric shapes.

6. Leave one spot blank, and garnish with a caramelized hazelnut
cluster.

[ILLUSTRATION OMITTED]


BUCHE DE NOEL

The origins of this famous French celebration cake can be traced to pagan times when Celtic tradition called for burning a log at winter solstice, as a symbol of the rebirth of the sun. During the Middle Ages, the ceremony of the burning log became more elaborate, and the logs were decorated with ribbons and greenery before being set ablaze in the hearth. The tradition of actually burning the log began to disappear with the arrival of small stoves and the subsequent disappearance of large hearths. The log was replaced by a smaller branch, set in the middle of the table and surrounded by tiny friandises (sweets or delicacies) offered as treats to guests. This branch eventually transformed into the cake we know today as the Buche de Noel or yule log. Buches are often served with a portion of one end of the cake cut off and set on top of the cake to resemble a chopped off branch, while a bark-like texture is achieved with textured buttercream. To create the further illusion of realism, buches are sometimes decorated with powdered sugar to resemble snow, along with representations of tree branches, fresh berries, and mushrooms made of meringue.
FORMULA

LEMON AND RED FRUIT BUCHE DE NOEL

The lemon and red fruit Buche de Noel is prepared in the
traditional manner, using a roulade sponge cake and buttercream as
the filling and icing. The unusual addition of citrus acts as a
refreshing note at a time of year when people tend to overeat
before dessert arrives. The red fruit compote spread over half of
the cake before it is rolled is a tribute to the old custom of
preserving fruits from the summer. Of course, with the availability
of high-quality fruits year round, preserved fruits are no longer
necessary. Because of its use of lemons and seasonal red fruit,
this buche, while traditionally prepared for Christmas, could be a
nice treat at any time of the year.

Components

Roulade, one full sheet

Lemon soaking syrup

Red fruit compote

Lemon buttercream

Fruit and meringue decoration

Yield: 3 [7 inch (18 cm)] cakes

Test: 1 [7 inch (18 cm)] cake

Lemon Soaking Syrup Formula

Ingredients          Baker's %   Kilogram   US decimal   Lb & Oz

Simple syrup           100.00      0.129       0.284       4 1/2
Lemon juice             16.67      0.021       0.047         3/4
Lemon zest               Each      1 1/4       1 1/4       1 1/4
Total                  116.67      0.150       0.331       5 1/4

Process, Lemon Soaking Syrup

Add the lemon juice and zest to the simple syrup. Reserve
until needed.

Red Fruit Compote Formula

Ingredients          Baker's %   Kilogram   US decimal    Lb & Oz

Cherries, frozen        33.33      0.062       0.138        2 1/4
Raspberry, frozen       33.33      0.062       0.138        2 1/4
Blackberry, frozen      33.33      0.062       0.138        2 1/4
Lemon juice              8.33      0.016       0.034          1/2
Sugar #1                16.67      0.031       0.069        1 1/8
Vanilla pod, used        Each      1           1            1
Sugar #2                 6.67      0.013       0.028          1/2
Pectin NH                1.67      0.003       0.007          1/8
Total                  133.33      0.250       0.551        8 7/8

Process, Red Fruit Compote

1. Combine and heat the frozen fruit, lemon juice, first sugar, and
vanilla bean.

2. When the mixture reaches 150[degrees]F (65[degrees]C), add the
second sugar blended well with the pectin NH.

3. Cook the mixture until it boils for 1 minute, then transfer to a
clean container and store covered to the surface in the
refrigerator.

Custard Base for Buttercream Formula

Ingredients          Baker's %   Kilogram   US decimal    Lb & Oz

Lemon juice            100.00      0.118       0.260        4 1/8
Egg yolks               77.00      0.091       0.200        3 1/4
Sugar                  100.00      0.118       0.260        4 1/8
Total                  277.00      0.327       0.720       11 1/2

Process, Custard Base for Buttercream

1. In a saucepan, heat the lemon juice.

2. In a mixing bowl, combine the egg yolks and sugar.

3. When the lemon juice boils, temper it into the egg yolk-sugar
mixture.

4. Return this to the stove and cook until 180[degrees]F
(82[degrees]C) as for a creme Anglaise.

5. Strain through a chinois into a mixer fitted with the whip and
mix on medium speed until the mixture is 80[degrees]F
(27[degrees]C).

6. See the final buttercream process for finishing instructions.

Italian Meringue Formula

Ingredients          Baker's %   Kilogram   US decimal    Lb & Oz

Water                   30.00      0.037       0.081        1 1/4
Sugar #1               100.00      0.122       0.269        4 1/4
Egg whites              50.00      0.061       0.134        2 1/8
Sugar #2                 6.00      0.007       0.016          1/4
Total                  186.00      0.227       0.500        8

Process, Italian Meringue

1. In a saucepan, prepare the first sugar and the water as for an
Italian meringue.

2. In a mixing bowl with the whip attachment, begin to whip the egg
whites with the second sugar when the first sugar is cooked to the
thread stage 241[degrees]F (116[degrees]C).

3. When the sugar reaches firm ball stage 250[degrees]F
(121[degrees]C), slowly pour the sugar down the side of the mixing
bowl.

4. Whip until cool.

5. See the final buttercream process for finishing instructions.

Final Buttercream Formula

Ingredients          Baker's %   Kilogram   US decimal    Lb & Oz

Custard base            66.00      0.326       0.719        11 1/2
Butter, soft           100.00      0.494       1.090      1  1 3/8
Lemon zest               2.60      0.013       0.028           1/2
Italian meringue        46.00      0.227       0.501         8
Total                  212.00      1.048       2.310      2  5

Process, Final Buttercream

1. Add the soft butter a small amount at a time to the cool,
whipping custard base.

2. Continue to whip until the mixture is smooth and well
emulsified, and then add the zest.

3. Add the Italian meringue and mix to incorporate.

Final Assembly

1. Release the roulade from the silpat and brush with the 51/4 oz
(150 g) lemon syrup.

2. On the half of the roulade closest, apply a layer of the red
fruit compote [7 oz (200 g)].

3. On the other half of the roulade, apply a layer of the lemon
buttercream [101/2 oz (300 g)].

4. Roll the cake and tighten with parchment paper.

5. Ice the cake with 13'/a oz (375 g) lemon buttercream and
decorate as for Buche de Noel.

Finishing

Transfer to a gold board and decorate with French meringue decor,
chocolate decor, and candied fruits.

FORMULA

CHOCOLATE PRALINE BUCHE DE NOEL

Celebrating the time-honored flavor combination of chocolate and
hazelnut, this Buche de Noel is formed in a contemporary Buche de
Noel mold. Rich chocolate mousse accounts for the majority of the
cake, with layers of crispy praline and praline creme brulee, and a
base of chocolate biscuit. A black glaze lends a dramatic finish,
garnished with a whimsical adornment of candied nuts, chocolate
decor, and raspberries.

Components

Chocolate biscuit

Praline creme brulee insert

Crispy praline layer

Chocolate mousse

Black chocolate glaze

Chocolate decor

Candied nuts

Yield: 2 buches at 19 inch (49 cm) long X 31/4 inch (8 cm) wide X
31/4 inch (8 cm) high

Test: 1 buche at 19 inch (49 cm) long X 31/4 inch (8 cm) wide X
31/4 inch (8 cm) high

Mise en Place

Cut the chocolate biscuit to 23/4 inches (7 cm) wide x 19 inches
(49 cm) long.

Praline Creme Brulee Insert Formula

Ingredients             Baker's %   Kilogram   US decimal

Whole milk                 11.70      0.060       0.133
35% cream                  88.30      0.455       1.004
Vanilla bean                Each      1           1
Sugar                      32.30      0.167       0.367
Egg yolks                  20.00      0.103       0.227
Gelatin leaf                2.30      0.012       0.026
Praline paste              20.00      0.103       0.227
Total                     174.60      0.900       1.985

Ingredients               Lb & Oz            Test

Whole milk                   2 1/8         1 1/8 oz
35% cream                 1  0                 8 oz
Vanilla bean                 1             1/2 each
Sugar                        5 7/8             3 oz
Egg yolks                    3 5/8         1 7/8 oz
Gelatin leaf                   3/8           1/4 oz
Praline paste                3 5/8         1 7/8 oz
Total                     1 15 3/4        15 7/8 oz

Process, Praline Creme Brulee Insert

1. Bloom the gelatin and reserve.

2. Bring the milk, cream, and vanilla bean to a boil.

3. Mix the sugar with the egg yolks.

4. Temper part of the cream mixture into the egg yolk mixture and
stir.

5. Return the tempered mixture to the cream mixture and warm to
180[degrees]F (82[degrees]C) using a spatula to continuously stir
the bottom.

6. Strain through a fine mesh chinois into a clean container and
add the bloomed, melted gelatin.

7. Add the praline paste and mix to incorporate and deposit into a
one-fourth sheet pan lined with plastic wrap and freeze.

Crispy Praline Layer Formula

Ingredients            Baker's %   Kilogram   US decimal

Milk chocolate             20.63    0.065       0.143
Praline paste             100.00    0.315       0.694
Paillete feuilletine       47.62    0.150       0.331
Total                     168.25    0.530       1.168

Ingredients               Lb & Oz           Test

Milk chocolate               2 1/4        1 1/8 oz
Praline paste               11 1/8        5 1/2 oz
Paillete feuilletine         5 1/4        2 5/8 oz
Total                     1  2 3/4        9 3/8 oz

Process, Crispy Praline Layer

1. Melt the milk chocolate over a bain-marie or in a microwave.

2. Add the praline paste and stir to incorporate.

3. Fold in the paillete feuilletine.

4. Spread over a silpat or parchment paper to the size of one-half
sheet pan, and store in the freezer until ready to use.

Chocolate Mousse Formula

Ingredients             Baker's %   Kilogram   US decimal

35% cream                 100.00      0.811       1.788
64% couverture            100.00      0.811       1.788
Egg yolks                  30.00      0.243       0.536
Sugar                      30.00      0.243       0.536
Water                      10.00      0.081       0.179
40% cream                 100.00      0.811       1.788
Total                     370.00      3.000       6.614

Ingredients                Lb & Oz             Test

35% cream                 1 12 5/8        14 1/4 oz
64% couverture            1 12 5/8        14 1/4 oz
Egg yolks                    8 5/8         4 1/4 oz
Sugar                        8 5/8         4 1/4 oz
Water                        2 7/8         1 3/8 oz
40% cream                 1 12 1/8        14 1/4 oz
Total                     6  9 7/8    3 lb 4 7/8 oz

Process, Chocolate Mousse

1. Make a ganache with the 35 percent cream and chocolate.

2. Make a pate a bombe with the egg yolks, sugar, and water.

3. Whip the 40 percent cream to soft peaks, and reserve in the
refrigerator.

4. Once the pate a bombe is 100[degrees]F (38[degrees]C) to
105[degrees]F (40[degrees]C), add to the ganache, which should be
the same temperature.

5. Lastly, fold in the soft peak whipped cream in two stages.

Assembly

1. Deposit the mousse into the buche mold one-third of the way up,
and spread some mousse over the sides of the mold.

2. Cut a strip of the frozen praline creme brulee to 11/2 inches (4
cm) wide X 19 inches (49 cm) long, and lightly press it into the
mousse.

3. Deposit a layer of mousse over the praline creme brulee, and
then deposit a 2% inch (7 cm) wide X 19 inch (49 cm) long strip of
the crispy praline layer.

Note: To achieve 19 inches (49 cm) long, there will need to be two
sections.

4. Deposit mousse to just below the surface of the mold and apply
the chocolate biscuit base.

5. Reserve in the freezer until needed for finishing.

Finishing

Remove the cake from the mold and place on a pouring screen. Warm
the black glaze to pouring consistency, and pour over the cake.
Return the cake to the freezer to set the glaze. Garnish with
chocolate decoration, candied nuts, meringue decoration, and fresh
raspberries.

[ILLUSTRATION OMITTED]


CHAPTER SUMMARY

Being prepared with proper mise en place and having a solid understanding of all cake components and equipment functions are required for success in cake assembly, whether it is a layer cake, a mousse cake, or a wedding cake. That being said, all the knowledge in the world about splitting, filling, and masking a cake, and the assembly techniques associated with the use of ring molds or silicone molds is totally subjective until the pastry chef does it over and over. Only then can one learn what can go wrong. Following the guidelines presented in this chapter can help to steer one in the right direction; however, it must be realized that it takes practice and determination to properly ice a cake. Experience and learning from others are extremely valuable in learning the subtle techniques that can make the difference between a good cake and a great one.

KEY TERMS

* Bottom-up assembly

* Cake frames

* Cake wall

* Crumb coat

* Entremets

* Filling

* Frozen inserts

* Ice

* Layer cakes

* Masking

* Modeling chocolate

* Specialty cakes

* Splitting

* Upside-down assembly

REVIEW QUESTIONS

1. What is the distinction between a classic layer cake and a specialty cake?

2. Why is it essential to have all mise en place prepared before beginning a cake project?

3. Why are timing and preparedness essential for making specialty mousse cakes?

4. What is a cake wall? How is it used?

5. Why are the date, time, and venue the first information to be determined when producing a wedding cake?
COPYRIGHT 2009 Delmar Learning
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2009 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Part 2: PART 4 PASTRY
Author:Suas, Michel
Publication:Advanced Bread and Pastry
Date:Jan 1, 2009
Words:13419
Previous Article:Chapter 17: Classic and modern cake assembly.
Next Article:Chapter 18 Petits fours and confections.
Topics:

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters