Patisserie Flashcards
What method of baking does genoise sponge use?
Whisking
How do you prep a cake tin for genoise sponge?
Butter, sugar, flour
What are the MEP needed for genoise sponge?
Melt the butter, tin
preparation, water on to boil in double hander, clean beaters and metal
spoon/spatula ready, room temp eggs, oven set to 180C, middle shelf set.
How do you make genoise sponge?
Preheat oven, prep tin, prep bain marie, melt butter
Put eggs and sugar in bowl, whisk then place on bain Marie. Whilst until doubled and 5-6 trail.
Take off heat whisk til cool.
Sift over flour and salt and fold in
Once majority folded in, pour over the melted butter and fold. Do not overmix.
Bake for 25-30 mins
How do you know if genoise sponge is cooked?
o Be risen and golden and smelling of cake
o Be shrunk away from the sides a little
o Spring back when lightly pressed
What are three types of cooked buttercreams?
Creme patisserie, crème mousseline, creme diplomat
How do you make chocolate ganache?
Put the cream and invert sugar in a saucepan and bring to scalding point. Remove from
the heat and allow to cool for 1-2 minutes.
Gently melt the chocolate to about 45°c over a Bain Marie.
Pour the cream over the melted chocolate and emulsify with a stick blender. Allow to
cool for 5 minutes before adding the butter.
Cut the butter into 2cm pieces and blend into the chocolate with a stick blender until it
is fully incorporated and emulsified.
Why has a genoise failed to increase in volume when whisking?
Water not hot enough
Not whisked enough
Mixture has been over whisked and/or over heated. Stop at 5-6 second ribbon.
Why did the genoise mousse mixture begins to cook around the sides of the bowl/syrupy finish to mixture?
The water is too hot.
Why did the genoise not rise?
Insufficient volume to the mousse; eggs weren’t whisked enough or were overwhisked
The mixture was overfolded when the flour and butter were added.
Why are there pockets of flour in the genoise cake?
The flour was not folded in well enough.
Why has the genoise got a greasy dense layer at the bottom?
Eggs and sugar not whisked sufficiently before butter was added
The butter was not folded in well enough
The butter was too cold (starting to solidify) when folded in. Ensure the butter is still liquid,
though not hot.
Why has the genoise has sunk in the middle?
The cake has not been cooked for long enough.
The oven door was opened too early.
What are the basic quantities of a genoise?
4 eggs – room temperature ,125g caster sugar, 125g plain flour, 50g unsalted butter melted and cooled
What temperature and shelf is genoise cooked on?
180C, middle shelf
