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Cakes
Oct 18, 2006 21:12:46 GMT
Post by Sevenofnine on Oct 18, 2006 21:12:46 GMT
ok we said about some cakes so here you go people
plz do not change the Dark Couverture to Cooking cholate or any other type as it wont be as nice..
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Cakes
Oct 18, 2006 21:15:12 GMT
Post by Sevenofnine on Oct 18, 2006 21:15:12 GMT
SACHER TORTE SACHER TORTEBASE 8 oz Butter 6 oz Icing Sugar 10 eggs 6 oz Caster Sugar 8 oz Dark Couverture 8 oz Flour 2 oz Ground Almonds ICING 1 2 lb Couverture 1 pt double cream ICING 2 BITTER 10 oz Caster Sugar 4 oz Plain Chocolate 2 oz Cocoa Powder 8 Tablespoons water METHOD Cream the butter and the icing sugar and the melted couverture and when light beat in 10 egg yolks a little at a time. Whip the whites stiff and add the caster sugar and fold a little of the meringue into the creamed mix; fold in 1/3 of the sifted flour continue to fold in the whites and the flour alternately until all has been incorporated CARE SHOULD BE TAKEN NOT TO OVER MIX THE MIXTURE OTHERWISE THE RESULTING TORTEN WILL BE HEAVY. Pour the mixture into a lined sponge tin and bake at 320f for approx 45 mins. When cooked and fully cooled slice and sandwich with apricot jam then coat the whole with boiling apricot jam smoothing of. To make the icing , melt the chocolate and when at the approx temperature of 110f add the cream and whisk well together until the mixture thickens and goes shiny pour over the gateaux smoothing both sides and top allow to set and then with the remaining icing pipe SACHER on to the top. ICING 2 Bitter Place the sugar, chocolate in pieces and sifted cocoa powder into a saucepan stir thoroughly bring to boil slowly cook to 108c/220f brush sides with water to keep clean pour into a clean bowl and beat with a wooden spoon till thick and glossy Pour over the apricot glazed torte and smooth over.
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Cakes
Oct 18, 2006 23:01:31 GMT
Post by Sevenofnine on Oct 18, 2006 23:01:31 GMT
CREAM HORNS
2lb Puff Pastry prepared previously
2lb Strong Flour 8 oz Butter juice ½ a lemon 15 oz Cold Water 1lb 8oz Butter for laminating
Make this into a dough and rest for 20 mins 1.5lb Butter for laminating rolled out between greaseproof paper and chilled Roll out the dough to a rectangle 1/3 longer than the butter and approx. ½ in wider all around carefully arrange the butter on the top and fold in to the dough roll out again and give one book fold [ 1 double turn ] repeat this 3 more times resting for at least ½ an hour between turns [ it is better that this paste is made over a period of a day rather than in a hurry care also should be taken not to get the paste too warm or the butter will start to ooze out of the paste. When ready pin a ¼ of the paste out to 1/16” thick and 16” long and 1” strips water wash and roll on to a horn mould overlapping by ½ re wash and dip the side facing up in caster sugar Bake 400f for 15-20 mins when cold fill with a line of red jam and sweetened whipped cream.
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Cakes
Oct 18, 2006 23:02:01 GMT
Post by Sevenofnine on Oct 18, 2006 23:02:01 GMT
SOUFFLE AUX FRAMBOISE SERVED WITH A LIQUEUR SABAYON
12 oz Raspberry puree 5 egg whites 7 oz Sugar SAUCE
4 EGG YOLKS 2 oz Raspberry liqueur 4 oz white wine 2 oz Sugar
Line 6 Ramekin moulds with butter and sugar Boil the sugar with some water to crack add the puree and check if at soft ball stage Whip the egg whites stiff and fold into puree Place 2 raspberries into the mould fill the mould with the mixture bake at 200c for 15-20 mins Serve immediately with the sauce
Make a Sabayon from the Yolks, sugar, liqueur, and wine whip over a bain marie untill hot and coating the back of a spoon.
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Cakes
Oct 18, 2006 23:02:22 GMT
Post by Sevenofnine on Oct 18, 2006 23:02:22 GMT
Orange Gateaux [ follow chocolate gateaux substituting the following ]
2 Orange flavoured sponge bases 2 lb Orange flavoured Itallien Buttercream 64 mini marzipan oranges 32 small leaves 2 lb orange flavoured fondant Apricot Jam 100 mini sponge finger biscuits Use orange zest add to flour to flavour sponge 3 egg biscuit cuilliere mix for sponge fingers
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Cakes
Oct 18, 2006 23:02:56 GMT
Post by Sevenofnine on Oct 18, 2006 23:02:56 GMT
Patisserie au Chocolate Blanc
Two discs of sponge moistened with malibou liqueur 300g Strawberries 750 gm White Chocolate 1kg Whipping cream 1/2 whipped. Chocolate fans. Jaconde striped Biscuit around side.
Method. Place the sponge into the mousse ring and moisten Arrange the strawberries around the outside of the mousse ring. Whip the cream and add the warm melted chocolate. Pore into the ring and smooth off the surface. Decorate the surface with the chocolate fans made from the white chocolate Dust with icing sugar.
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Cakes
Oct 18, 2006 23:03:13 GMT
Post by Sevenofnine on Oct 18, 2006 23:03:13 GMT
Oeuf a la Neige aux Fruits de Passion
10 oz Cream half whipped 10oz Passion fruit puree sweetened 3 Passion fruits 3 sheets gelatine 8 egg whites 14oz Granulated Sugar 4 oz Water 1 tblsp Glucose 1.5 pt Milk 2 oz Sugar Vanilla Bean
Method Make an Italian meringue from the whites, sugar ,water and glucose Poach the meringue a la Quenelles in the milk with the 2 oz of sugar and vanilla Make a Light Mousse from the Puree which has the gelatine dissolved in it and the cream Dress the plate with the passion fruit mixture and arrange the meringue on top in threes Decorate with a sugar motive and 1/8 passion fruits
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raditz
Guildie
Feel the power of saiyan!
Posts: 30
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Cakes
Jan 1, 2007 16:49:27 GMT
Post by raditz on Jan 1, 2007 16:49:27 GMT
If you open your own bakery,I'll make sure to be the first person you see ;D
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