Les Biscuits
N
O
T
FO
R
S
A
LE
(Basic Mixture)
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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
•••••••
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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.
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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).
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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.
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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).
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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.
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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).
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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.
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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
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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.
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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
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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.
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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
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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
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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.
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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
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