* Top with a second layer of Joconde (I). Spread on a layer of Mocha Butter Cream (II) This now becomes the bottom of the cake, or the foot. * Allow to set, then flip over the sheet of cake onto a clean parchment lined sheetpan. * Take the first sheet of Joconde (I) and apply a very very thin layer of coating chocolate to the top.
After the butter is all added, turn the machine up to 3rd speed for about 5 minutes, until light and airy.Ħ) Add mocha paste to taste, and whip again till smooth.
With the machine running on 2nd speed using the whip. * Machine is on 2nd speed! After all the sugar is added, turn machine up to 3rd speed, and whip till cool - this takes about 30 minutes.Ĥ) Separately cream the butter, lemon juice and vanilla extract till light and soft.ĥ) Slowly add the creamed butter to the meringue. Washing down sides of pot with water throughout this process.Ģ) At 230F begin whipping egg whites and cream of tartar, whip them to soft peaks.ģ) When the sugar reaches 240F slowly begin pouring the hot sugar syrup into the soft peak egg whites. Place over medium heat, and stir till sugar is dissolved. Allow to cool and cover to prevent drying.ġ) Place sugar and water together in a pot. While still warm, invert joconde and loosen the parchment - but do not remove. Now carefully fold this back into the egg foam.ħ) Spread evenly and thinly over the prepared sheetpans.Ĩ) Bake 400 degrees until lightly golden brown, but not dry about 7 minutes.ĩ) Slide the joconde off the sheetpan onto a cooling rack. Add the melted butter to this, and blend together till just combined. of sugar and whip till firm peaks.Ĥ) Sift together the flour and almond flour.ĥ) ** Carefully fold-in the dry ingredients, while alternating with the meringue into the egg foam.Ħ) Remove about 2 cups of the batter and place in a bowl. Whip on 3rd speed until fully volume is reached about 10 minutes.ģ) Whip whites with the cream of tartar till soft peaks then slowly add 5.5 oz. Warm mixture to 120F over a simmering water bath.
1) Grease & flour parchment well, or use a silicon mat.Ģ) Combine 16 whole eggs with 16 oz.
0 kommentar(er)
