Brown Coat Bar & Grill - Book learnin's fer sissies!
POSTED BY: stinkingrose
UPDATED: Tuesday, November 15, 2011 22:22
VIEWED: 16375
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I desperately need the recipe for the ganache cake!!
Also...thanks a lot I missed breakfast and now I'm all drooly
To love someone is to see a miracle invisible to others.
--Francois Mauriac
It's fuzzy-minded liberal thinking like that that gets you eaten.
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Due to work and family life and work. Did I mention work?
I have decided to become an alcoholic.
Thank you *bows*
edit: I've also been craving KFC, which I now have. I think it must have been a fortnight since I've had it. Gold star to those go get the reference!
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Quote:
Originally posted by MsA:
I desperately need the recipe for the ganache cake!!
So do I! Do you know where we can get it? (This one's likely a professional pastry chef's recipe and I don't think they'd be willing to part with it..)
I made the light chocolate cake from a recipe. It needed more cocoa. Next time I will get it right.
Oh, I need to make chocolate indulgence again for this weekend!
It involves ganache, and a flourless truffle cake, and mocha mousse, and almond paste, and two days and a freezer. Once every three to five years it's definitely worth the effort!
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Work is going that well huh Avery???
HUGS
Rosie... found this
Ingredients
3 3/4 pounds hazelnut flour
1 1/4 pounds all-purpose flour
32 eggs
2 pounds sugar, plus 1 3/4 pounds sugar
48 egg whites
Frangelico and Espresso Simple Syrup, recipe follows
Espresso Buttercream, recipe follows
Chocolate Frangelico Ganache, recipe follows
4 pounds hazelnuts, toasted and roughly chopped, for garnish
Gilded Hazelnuts, recipe follows
Directions
Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
Frangelico and Espresso Simple Syrup:
4 cups water
4 cups sugar
1/2 cup Frangelico liqueur
1 cup strong coffee
Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
Yield: 8 cups
Espresso Buttercream:
2 1/4 pounds sugar
Water, to moisten sugar
32 egg whites
6 pounds butter, cut into 1/2-inch cubes
1 tablespoon vanilla extract
3 tablespoons coffee extract
Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the but
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(.).(.)
(faints)
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I know... I really need to make this as soon as I have a kitchen:) To love someone is to see a miracle invisible to others.
--Francois Mauriac
It's fuzzy-minded liberal thinking like that that gets you eaten.
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You can come make it in mine...
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I'm so excited about the new kitchen. Very large with a full pantry and gas range. Also double sinks and enough cabinet space for 3 chefs:) To love someone is to see a miracle invisible to others.
--Francois Mauriac
It's fuzzy-minded liberal thinking like that that gets you eaten.
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Jeallouuussss...
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