• Joe Pastry…
  • Search
  • Categories

Baking Techniques, History, & Science

Tutorials & Topics

open all | close all

Recent Posts:

  • What’s the Difference Between Low Quality White Chocolate and High Quality White Chocolate?
  • Shiny Baking Pans vs. Dark Baking Pans
  • Bostock Recipe
  • Next Up: Bostock
  • Making Pierogi
I do this for the love of it.
(But money never hurts).
Click to Donate

Archives:

Category: Classic Génoise

How to Make Classic Génoise

Classic génoise is, well, a classic. However it can be a bit tricky, even for very experienced pastry makers. But when you want to make a classic Euro-style gâteau, nothing beats it for its lightness and its ability to keeps its integrity even after a liberal dose of cake syrup. Here’ll I’ll add that if […]

READ ON
Posted on 03/30/0910/14/14Categories Classic Génoise, Génoise, Pastry Components12 Comments
SHARE

Génoise recipe

Clarified butter is optional but recommended in a génoise. It gives what is ordinarily a rather plain, somewhat dry sponge an enhanced butter flavor. Of course if you don’t have — or don’t like making — clarified butter, regular melted butter will still produce a excellent result. This recipe makes enough for one 18″ x […]

READ ON
Posted on 03/27/0910/06/14Categories Classic Génoise, Génoise, Pastry Components4 Comments
SHARE