The Genoise

The Genoise

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.

Ingredients:

  •  150 g  eggs (whole egg)
  • 90 g  sugar
  • 75 g  flour
  • 20 g cornstarch

Instructions:

  • Using a bain marie ( water bath) beat the eggs and the sugar until the temperature reaches 117 F (47 C) then remove it from heat and continue beating with the stand mixer until the mixture triple the size .
    Genoise
    Genoise
    Genoise
  • Incorporate the sifted flour gradually and tenderly using the silicone spatulas until it becomes a bit thick (the dough should look like a mousse)
    Genoise
    Genoise
    Genoise
  • Put a parchment paper on a baking tray, pour the dough in the 7 inches entremet circle, after cooking cut it in half lengthwise .Genoise
  • Bake the Genoise in a preheated oven 350F (180 c) for 15 minutes, allow to cool.Genoise
    Genoise

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