Genoise adapted from Pierre Herme

20120128-224602.jpg

This one smells very eggy. Sunk 1cm in center. Folded a portion of batter into butter before incorporating. Has assistant to sprinkle in flour and butter mixture.

15 cm mold

Cake flour 80
Eggs 170 (down from 180)
Sugar 90 (down from 100)
Butter 30 (up from 29)

Baked at 175C for 18 mins, then 0C for 4 mins. Removed from pan immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s