Clarified butter and Genoise problem
Posted: 23 January 2010 11:26 PM   [ Ignore ]
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Hello, everybody. Greetings from Rio.
This time I tried to make Rose’s Genoise Classique.
I have a question, please: how do I know the butter is clarified: is it when it starts to become browny? Is there a precise temperature?

I am a little disappointed with my cake because it was only 1 inch high.
I also think it was extremely dry (without the syrup)... Is it always supposed to be syruped?
Can overbaking be the reason for that excessive dryness?

Thank you and have an excelent Sunday!
Felix

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Posted: 25 January 2010 03:01 AM   [ Ignore ]   [ # 1 ]
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Thank you, Matthew, Charles and Julie.
I have syruped the genoise and the taste was nice (plain syrup with 2 spoons of Monin Blueberry).
But in terms of appearance and height, it was really disaponting to check out the video by Rose wich you have mentioned. Hers is so high and fluffy, and I see she DOES NOT syrups the genoise in the video (instead she serves it with fruit puree).
But I will try again and follow the directions you have given to me.
Thank you all!!

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