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So I went to make a chocolate Genoise tonight, after a week and a half of pate a choux. My last Genoise was plain, and it worked out well. I figured hey, I got the hang of it, so off I go to my chocolate Genoise. One catch, I am not using Dutch processed cocoa, aka, Alkalized cocoa. I sifted...

Ok so I went through the trouble of making pate a choux last night. I used a pastry bag to lay out small ball sized shapes onto a cookie tray lined with parchment paper. About 10 minutes into the baking (at ~410 degrees) the parchment paper started burn, specifically the portion that extended...

I am increasingly studying fine French pastry and currently working on a chocolate truffle cake (see my thread in the general discussion forum). My question is where do really top patissiers get their chocolate? The recipe calls for 70% chocolate. Usually I'd use Schaffen Berger, which as far...

I started another thread specific to the cookbook I was reading (Michel Roux's "Eggs"), however I figured I start one more specifically about spong cakes. The book I was reading says to beat 4 medium sized eggs with a bit more than a half cup of fine sugar. It then said to whisk for 12 minutes...

I have a question about one of the recipes. It's a long shot but maybe someone here has the book and can explain something. I am looking at the recipe for genoese sponge cake. In the 2nd step he says you should whisk the eggs and sugar for 12 minutes or until it leaves a trail of ribbons when...