recipes
Les Biscuits N O T FO R S A LE (Basic Mixture) © Le Cordon Bleu International 57131_ch05_sampler.indd 356 10/6/11 11:57 AM LE S A ••••••• Biscuit dacquoise —Dacquoise Meringue N O T FO R ••••••• Biscuit génoise —Geneois Sponge ••••••• Biscuit Joconde —Joconde Sponge ••••••• Les Biscuits (Basic Mixtures) Biscuit cuillère —Ladyfinger Sponge Recipes ••••••• High-ratio pound cake —High-Ratio Pound Cake ••••••• Quatre-quarts —Pound Cake ••••••• 357 © Le Cordon Bleu International 57131_ch05_sampler.indd 357 10/6/11 11:57 AM Learning Outcomes Biscuit Cuillère LE Making ladyfinger sponge (biscuit cuillère) Mounting egg whites (monter les blancs) Making a meringue Using a piping bag Pans: Baking sheet Yield FO R Tools: Mixing bowl, balloon whisk, rubber spatula, piping bag, plain tip, parchment paper or silicone mat S A Equipment FYI... N O T Enough for two 10 inch / 22 centimeter entremets The name for this biscuit appears to come from an earlier recipe that did not use a piping bag but rather a cuillère (spoon) to form the elongated biscuit. Recipes for “biscuits à la cuiller” show up in French cookbooks as old as La Science du Maître d’Hôtel, published in 1750. In Pellaprat’s 1913 La Pâtisserie Pratique, the 1750 recipe remains largely unchanged, except of course for the use of the ever-practical piping bag. 358 © Le Cordon Bleu International 57131_ch05_sampler.indd 358 10/6/11 11:57 AM Biscuit Cuillère Ladyfinger Sponge Quantity U.S. 8 pcs 5 ½ oz 7 oz 8 pcs 2 ½ oz As needed Metric 8 pcs 160 g 200 g 8 pcs 80 g As needed S A FO R 1. Preheat oven to 375°F (190°C). 2. Line a heavy baking sheet with a silicone mat or parchment paper. 3. Whisk the egg yolks and sugar together until pale and creamy (blanchir). 4. In a separate bowl, whisk the egg whites to soft peaks. Gradually add the sugar and continue whisking until the sugar is dissolved and the whites are stiff and glossy (meringue). 5. Fold about one-third of the whites into the yolk mixture to lighten the texture (délayer), then fold in the remainder. Before the whites are completely combined, fold in the sifted flour until just incorporated. 6. Fill a piping bag fitted with a large plain tip with the mixture. Pipe the biscuit onto the prepared baking sheet, into the appropriate shapes for the recipe and dust generously with powdered sugar. Alternatively, spread out evenly on the lined baking sheet (in this case dusting with powdered sugar is not necessary). 7. Bake until lightly golden and the biscuit feels dry and springs back when touched (8 to 10 minutes). 8. Transfer the parchment immediately to a rack to cool. LE Method Ingredient Egg yolks Sugar Flour, sifted (tamiser) Egg whites Sugar Powdered sugar, for dusting T Note N O You now have completed ladyfinger sponge biscuit (biscuit cuillière), and it can be used in various dishes. See Classic Recipes for full recipes featuring ladyfinger sponge (biscuit cuillière) including a Pear Charlotte (Charlote aux Poires), Chocolate Mousse Cake (Entremets Chocolat) and Black Currant Mousse Cake (Miroir Cassis). 359 © Le Cordon Bleu International 57131_ch05_sampler.indd 359 10/6/11 11:57 AM Learning Outcomes Biscuit Dacquoise LE Making a dacquoise Mounting egg whites (monter les blancs) Making a meringue Using a piping bag Pans: Baking sheet Yield FO R Tools: Sieve, mixing bowl, whisk, rubber spatula, pastry bag, plain tip, metal spatula, parchment paper or silicone mat S A Equipment FYI... N O T Two 10–12 inch / 22– 24 centimeter rounds Used as a base or for layered cake, dacquoise is a traditional preparation from the region surrounding the town of Dax in southwestern France. Due to the high sugar content of dacquoise, sometimes the paper is difficult to remove. To fix this problem turn the cooked dacquoise over and moisten the parchment paper with simple syrup until it is easily peeled off. 360 © Le Cordon Bleu International 57131_ch05_sampler.indd 360 10/6/11 11:57 AM Biscuit Dacquoise Dacquoise Meringue S A FO R 1. Preheat the oven to 375°F (190°C). 2. Prepare a baking sheet by lining it with parchment paper or a silicone mat. 3. Sift the almond powder, sugar, flour, and vanilla together. Set aside. 4. Make a meringue: Beat the egg whites to soft peaks. Gradually incorporate the sugar until the meringue is firm and glossy, and the sugar granules cannot be felt when the meringue is rubbed between two fingers. 5. Fold in the sifted ingredients until just combined. 6. Transfer the mixture to a pastry bag fitted with a plain tip and pipe the shapes required for the recipe onto a prepared baking sheet. Alternatively, spread the mixture into a prepared mold. 7. Dust the piped shapes with powdered sugar. Bake them until they are lightly golden (approximately 20 to 25 minutes). Remove the baking sheet from the oven and transfer the parchment paper with the dacquoise to a rack to cool. Reserve at room temperature. LE Method Note Quantity U.S. 5 oz 7½ oz ¼ fl oz 1½ oz 6 pcs 2½ oz Metric 150 g 225 g 5 ml 50 g 6 pcs 75 g Ingredient Almond powder Powdered sugar Vanilla or 1 bean Flour Egg whites Sugar N O T You have now completed a Dacquoise Meringue (Biscuit Dacquoise). See Classic Recipes for full recipes featuring Dacquoise Meringue including Lemon and Strawberry Mousse Cake (Gâteau Pacifique) and Hazelnut Buttercream Meringue Cake (Succès). 361 © Le Cordon Bleu International 57131_ch05_sampler.indd 361 10/6/11 11:57 AM Learning Outcomes Biscuit Génoise LE Making a Genoese sponge cake Mounting eggs in a bain marie S A Equipment Pans: 8 inch / 20 cm cake mold, medium saucepan Yield FYI... N O T One 8 inch / 20 centimeter round FO R Tools: Pastry brush, sieve, mixing bowl, balloon whisk, rubber spatula Generally translated into English as Genoese spongecake, it is said that the modern version of this biscuit was first adopted into French pâtisserie in 1852 when pastry chef Auguste Julien was intrigued to see a Genoese employee preparing the batter over a low heat. 362 © Le Cordon Bleu International 57131_ch05_sampler.indd 362 10/6/11 11:57 AM Biscuit Génoise Genoese Sponge Method S A Quantity U.S. 1 oz 1 oz Metric 30 g 30 g Ingredient Pan Preparation (Chemisage) Flour Butter Genoese Sponge (Biscuit Génoise) 4 oz 4 pcs 4 oz ¾ fl oz 120 g 4 pcs 120 g 20 ml Flour, sifted (tamiser) Eggs Sugar Melted butter N O T FO R Genoese Sponge (Génoise) 1. Melt the butter in a small saucepan over low heat and set it aside. 2. Sift (tamiser) the flour onto a sheet of parchment paper. 3. Fill a saucepan one-quarter full of water and bring it to a simmer over medium-high heat (bain marie). 4. Break the eggs into a large mixing bowl, add the sugar, and whisk together until combined. Place the bowl on the simmering bain marie and continue whisking until the mixture lightens in color and feels hot to the touch (110°F/45°C). 5. At this point the mixture should form a ribbon when the whisk is lifted from the bowl. Remove the bowl from the bain marie and continue to whisk until it reaches room temperature. 6. Add the flour and gently fold it into the egg mixture with a rubber spatula until the flour is just incorporated. Fold in the melted butter, then transfer the finished batter into the prepared cake mold and place it in the oven to bake. 7. Once the oven door is closed, reduce the heat to 350°F/185°C and bake the génoise for 18 to 20 minutes (test by inserting a knife into the center; if it comes out clean the cake is fully baked). Remove the génoise from the oven and let it cool in the mold for 2 to 3 minutes. Turn the cake out of the mold and finish cooling it upside down on a wire rack. LE Prepare your pan (Chemisage) 1. Preheat the oven to 400°F (205°C). 2. Butter an 8-inch round cake pan/mold (moule à manqué) and place it in the freezer for 5 minutes to set the butter. Butter the mold a second time, then coat it in flour (chemiser). Tap off any excess flour and reserve the mold in the refrigerator. Note You now have a completed Genoese sponge cake (Biscuit Génoise) that can be used in various dishes. See Classic Recipes for full recipes featuring Genoese sponge cake including Black Forest Cake (Gâteau Forêt Noire), Coffee Buttercream Sponge Cake (Moka), and Jam Filled Sponge Cake (Génoise Confiture). 363 © Le Cordon Bleu International 57131_ch05_sampler.indd 363 10/6/11 11:57 AM Learning Outcomes LE Biscuit JOconde Making a Joconde sponge Making a meringue S A Equipment Tools: Mixing bowls, sieve, spatula, silicone whisk Yield FYI... N O T 1½ pounds / 760 grams of dough FO R Pans: Baking sheet, wire rack This delicious, thin, almond sponge biscuit forms the body of many layered cakes, desserts, and entremets. It was named for the iconic painting by Leonardo Da Vinci, the Mona Lisa. The painting is known in France as La Joconde, which is derived from the painting’s Italian nickname, La Gioconda. This name stems from the painting’s model, Lisa Del Giocondo, representing both her name and her famous smile as gioconda means “jovial” in Italian. 364 © Le Cordon Bleu International 57131_ch05_sampler.indd 364 10/6/11 11:57 AM Biscuit JOconde Joconde Sponge S A FO R 1. Preheat the oven to 340°F (170°C). 2. Line a baking sheet with parchment paper. 3. Place the almond powder, powdered sugar, and flour in the bowl of a mixer fitted with the whisk attachment and stir until well combined. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and continue beating the mixture (appareil) until light in color and a ribbon forms when the whisk is lifted from the bowl. 4. In a separate bowl, beat the egg whites to soft peaks (monter les blancs). Add the sugar and meringue until tight and glossy. Gently stir some of the meringue into the almond mixture to lighten it, then fold in the remaining meringue until just combined. Fold in the butter last. Spread evenly onto the prepared baking sheet and place in the oven. Bake until it is dry to the touch and is lightly colored, about 6 to 8 minutes. LE Method Note U.S. 4¾ oz 4¾ oz 1¼ oz 4 pcs 4 pcs 1¾ oz 1 fl oz Metric 140 g 140 g 40 g 4 pcs 4 pcs 50 g 30 ml Ingredient Almond powder Powdered sugar Flour Eggs Egg whites Sugar Butter, melted N O T You now have a completed Joconde Sponge Cake (biscuit joconde) that can be used in various dishes. See Classic Recipes for full recipes featuring joconde sponge including Pyramid Cake (Pyramide Noisettes) and Lemon Strawberry Mousse Cake (Gâteau Pacifique). Quantity 365 © Le Cordon Bleu International 57131_ch05_sampler.indd 365 10/6/11 11:57 AM Learning Outcomes LE High Ratio Cake Creaming method (Crémer) Mounting egg whites (monter les blancs) S A Equipment Tools: Whisk, balloon whisk, round bottomed bowl, rubber spatula, sieve Pans: Two 10-inch (25-cm) cake pans Yield FO R Knives: N/A FYI... N O T Two 10” (25 cm) cakes The name high-ratio cake refers to the high ratio of sugar these cakes contain compared to the other ingredients. Since sugar has the property of softening cake batter by slowing down the development of gluten in the batter's flour, these cakes tend to be exceptionally moist. This gives the high ratio cake the added benefit of staying fresh longer than most cakes, as moisture and sugar act as preservatives. 366 © Le Cordon Bleu International 57131_ch05_sampler.indd 366 10/6/11 11:57 AM High-Ratio Cake S A Quantity U.S. 1 lb 1½ tsp ¼ oz 1 lb 12 oz 6 pcs 1 fl oz 5 fl oz 6 pcs Metric 500 g 8 g 5 g 500 g 360 g 6 pcs 30 ml 150 ml 6 pcs Ingredient Flour Baking powder Salt Sugar Butter Egg yolks Vanilla Milk Egg whites N O T FO R 1. Preheat the oven to 350°F (175°C). 2. Butter and flour (chemiser) two 10-inch (25-cm) cake pans. 3. Sift (tamiser) together the flour, baking powder, and salt. 4. Cream (crémer) together the sugar and the butter. Then add the egg yolks two at a time, mixing well after each addition. Once the eggs are incorporated, mix in the vanilla. 5. Mix one-third of the flour into the egg mixture until completely incorporated. Then add half of the milk and another third of the flour mixture. Complete the process by mixing in the remaining milk and then the remaining flour. 6. Whisk the egg whites to medium peaks. Mix about a quarter of the mounted egg whites into the batter, then gently fold in the remaining whites until just incorporated. 7. Divide the finished batter between the two cake pans. Place in the oven and bake until a knife inserted in the center of the cake comes out clean, approximately 35 minutes. LE Method 367 © Le Cordon Bleu International 57131_ch05_sampler.indd 367 10/6/11 11:58 AM Learning Outcomes Quatre-Quarts LE Creaming method (Crémer) S A Equipment Knives: Paring knife (office) Pans: Two large 2-pound loaf pans Yield history N O T Two 2-pound/1-kg cakes, 10–12 servings FO R Tools: Mixing bowls, whisk, sieve, wooden spoon The pound cake gains its name from the delicious simplicity of its traditional recipe, which only called for 1 pound of flour, eggs, sugar, and butter. This also explains the origins of the French name for pound cake, quatre-quarts, which literally translates to “four quarters,” referring to the four equal parts of the ingredients. The pound cake originated in England around the early 1700s, and the first published recipe for the cake can be found in the 1747 cookbook The Art of Cookery by Hannah Glasse. It is believed that much of the early popularity of the pound cake was due to its extreme simplicity. In an age where very few people were literate, a recipe that was as easy to remember as the pound cake was invaluable. The recipe has evolved in modern times to incorporate different flavoring agents as well as fruits and alcohol. Modern recipes will often call for other leavening ingredients such as baking powder. However, the main ingredients have always remained the equal parts of flour, eggs, sugar, and butter, which is why this rich, dense, and buttery cake remains a favorite of many to this day. 368 © Le Cordon Bleu International 57131_ch05_sampler.indd 368 10/6/11 11:58 AM Quatre-Quarts Pound Cake S A 1. Preheat oven to 375°F (190°C). 2. Butter and flour (chemiser) the loaf pans, or line with parchment. 3. Sift the flour and salt together into a bowl. 4. In a separate bowl, cream together the butter and sugar (crémer). Add the eggs in increments, mixing well after each addition. Mix in the vanilla, then beat well to emulsify into a smooth texture. Stir in the flour. 5. Transfer to the prepared pans and bake until a knife inserted in the center comes out clean, about 40 to 45 minutes. LE Method U.S. 1 lb 1 lb 1 lb 1 lb ¼ oz 1.2 fl oz Metric 500 g 500 g 500 g (8–10 pcs) 500 g 5 g 15 ml Ingredient Butter Sugar Eggs Flour Salt Vanilla N O T FO R Quantity 369 © Le Cordon Bleu International 57131_ch05_sampler.indd 369 10/6/11 11:58 AM Learning Outcomes GÉNOISE CONFITURE Equipment Knives: Serrated knife (couteau à scie) Tools: Balloon whisk, rubber spatula, sieve (tamis), whisk, mixing bowls, wire rack Pans: Bain marie, medium saucepan, 8 inch round cake mold, baking sheet Serving 6 persons N O T FO R S A LE Making a Biscuit Génoise Chemiser Tamiser Puncher Décor en glace royale 103 57176_ch03sampler.indd 103 10/6/11 12:16 PM GÉNOISE CONFITURE Jam-Filled Sponge Cake Method LE 1. Preheat the oven to 400°F (205°C). 2. Butter an 8 in. (20 cm) cake pan/mold (moule à manqué) and place it in the freezer for 5 minutes to set the butter. Butter the mold a second time and coat it in flour (chemiser). Tap off any excess flour and reserve the mold in the refrigerator. S A Génoise 1. To obtain the correct amount of biscuit génoise use the ingredients list in this recipe following the method on pages 403–404 in Cuisine Foundations. Simple Syrup 1. Combine the sugar and water in a small pan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and set aside to cool. N O T FO R Glace Royale 1. Sift (tamiser) the powdered sugar into a large mixing bowl and make a well in the center. Whisk the egg white and lemon juice in a small mixing bowl until frothy. Pour the mixture into the well in the powdered sugar. Whisk all the ingredients until they form a smooth consistency. Cover the bowl with a moist cloth and reserve until needed. Montage 1. Spread the sliced almonds out onto a baking sheet and bake them until they are lightly golden (5 to 10 minutes). Set aside. 2. Cut a cake board into an 8-inch circle and spread a small spoonful of raspberry jam in the center to hold the génoise in place. 3. Turn the cake over so the domed side is on top and trim it flat with a serrated knife. Turn the cake over onto the cake board. Score the cake around the side with a bread knife, marking a guide line that indicates 2 even layers. Following the guidelines, slice around the cake, slowly cutting deeper, until there are 2 even layers. Lift the top half and set aside. Using a pastry brush, wet the entire surface of the bottom layer with syrup to imbibe it (puncher). Place a large spoonful of raspberry jam on the bottom layer of cake and spread it out to the edges using a metal spatula. Place the second layer on top and press it down lightly. Smooth away any overflows of jam with a metal spatula. Score the top of the cake with the tip of a small knife and imbibe it (puncher) with syrup. 104 57176_ch03sampler.indd 104 10/6/11 12:16 PM Quantity Method Metric 30 g 30 g Chemisage Flour Butter Biscuit Génoise 25 g 150 g 4 pcs 2 pcs 150 g Butter Flour, sifted (tamiser) Eggs Egg yolks Sugar, granulated LE ¾ oz 5 oz 4 pcs 2 pcs 5 oz Glace Royale 200 g 1 pc 1 pc 1 pc 1 pc S A 7 oz As needed As needed Powdered sugar, sifted (tamiser) Egg white Lemon, juice of Montage As needed Almonds, blanched, sliced, toasted As needed Raspberry jam, with seeds Simple Syrup 5 oz 5 fl oz 150 g 150 mL Sugar Water N O T FO R 4. Place the cake on a wire rack set over a baking sheet. 5. Heat the jam in a medium saucepan over medium heat until it has the consistency of a thick syrup. Meanwhile, spoon some glace royale into a paper cone (cornet) and snip off the end. Pour the jam on the cake to coat it and immediately pipe a spiral of glace royale from the center to the edge of the cake. Drag a toothpick from the center outward every 45° around the cake (forming 4 evenly spaced spokes). Drag the icing the opposite direction between each spoke to form a web pattern. 6. Press the toasted almond slices to the sides of the cake to cover them. 7. Let the cake rest for 10 minutes in the refrigerator to set the raspberry jam. 8. Transfer the génoise confiture either to a clean cake board or serving dish and refrigerate until ready to serve. U.S. 1 oz 1 oz Ingredient 105 57176_ch03sampler.indd 105 10/6/11 12:16 PM
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