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Trying Genoise…
Posted: 09 April 2009 09:46 AM   [ Ignore ]
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ok so this weekend I am going to try the Golden Genoise. I never made Genoise before so I am kinda nervous. When reading the recipe it says to use clarified buerre noisette* I have NO idea what this is, so i am assuming its not something i can walk into the store and buy….so then it says you can clarify butter yourself by putting it on medium heat etc. ONe question…it says when the butter looks clear to cook uncovered until the solids drop and begin to brown. Approx HOW LONG does this normally take??

Are there any other tips anyone can offer when making this cake??

Also, I am pairing this with either the Apricot Neoclassic buttercream (which ive never made) or the Apricot Mousseline. Any advice??

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Posted: 09 April 2009 10:47 AM   [ Ignore ]   [ # 1 ]
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No, you can’t buy it, but it’s easy to make.  I’ve made clarified butter many times.  The time it takes will depend on your stove, pan, etc.  I like to do it over low heat, but maybe that’s because my stove top has high output burners.  Just use a good quality, heavy bottomed saucepan and keep your eye on it - your nose will know when it’s ready.

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Posted: 09 April 2009 11:02 AM   [ Ignore ]   [ # 2 ]
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i just searched under wegmans and they sell this “Ghee Clarified Butter”...can I use that instead??

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Posted: 09 April 2009 11:06 AM   [ Ignore ]   [ # 3 ]
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I’m thinking Ghee isn’t toasted… just clarified, but maybe someone on here knows better than I.

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Posted: 09 April 2009 11:29 AM   [ Ignore ]   [ # 4 ]
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Purity Farms Clarified Butter, Ghee


7.5 oz.

Product Details:
100% Certified organic butter. USDA Organic. lactose free, casein free, no GMO’s (No genetically Modified Organisms), Salt free, kosher. Ghee is a non-hydrogenated oil, no oxidized cholesterol, no tranfatty acids. Purity Farms Ghee is made from organic butter Oregon Tilth Certified Organic). This insures that the cows are treated humanely and that they are not given drugs or chemicals of any kind. As nature intended, the cows graze on spacious organic fields. We’re pledged to purity - it’s in our name.

Ingredients:
100% Certified Organic Butter.

Nutrition Facts
Serving Size: 1 tsp
Servings Per Container: 43

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Posted: 09 April 2009 11:48 AM   [ Ignore ]   [ # 5 ]
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Patrincia - 09 April 2009 02:06 PM

I’m thinking Ghee isn’t toasted… just clarified, but maybe someone on here knows better than I.

Ghee is clarified butter but not toasted.

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Posted: 09 April 2009 11:50 AM   [ Ignore ]   [ # 6 ]
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alright i guess i will try to make it lol.
Now i just need to buy a cheesecloth

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Posted: 09 April 2009 11:53 AM   [ Ignore ]   [ # 7 ]
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Ski, you could use the ghee if you don’t want to clarify your own but the beurre noisette gives the cake a better flavour. The flavour is nutty and it really does make a difference (to me). As for the timing, as Patricia said it depends on your oven, pan etc.

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Posted: 09 April 2009 11:54 AM   [ Ignore ]   [ # 8 ]
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You could use a paper coffee filter instead of the cheesecloth. Place it in a strainer.

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Posted: 09 April 2009 11:59 AM   [ Ignore ]   [ # 9 ]
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awesome! That is a great idea! I will use the filter.

Ok any opinions on the apricot neoclassic opposed to the apricot mousseline?

and any idea where to get the apricot essence?

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Posted: 09 April 2009 12:43 PM   [ Ignore ]   [ # 10 ]
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yes, I burn my own butter.  I use high heat because is faster.  Use a deep saucepan because it splashes.  It is going to bubble and if it foams up and overflows like milk then it is ready.  Don’t stir, but often tilt your saucepan so you can see the browned solid bits stuck on the bottom of the pan, will look like a thin layer of light brown sugar well stuck on the bottom of the pan.  if these bits are black then it is overdone.  the bits can be lighter or as dark brown as you want but never black.  immediately strain on coffee filter over a strainer.  paper towels work or also a piece of old tshirt! 100 percent cotton.

in my opinion, the golden genoise is a yellow butter cake but much more tender and lighter.  It is so tasty that you can just eat it without frosting.

appricot mousseline would be my favorite the lack of yolk makes fruit flavors shine.  essence from la cuisinein virginia, french imported, nowhere else!

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Posted: 09 April 2009 12:45 PM   [ Ignore ]   [ # 11 ]
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ok so there is no way for me to get the essence since i am making this saturday should i just go without??

These are very helpful hints! I am afraid haha

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Posted: 09 April 2009 12:50 PM   [ Ignore ]   [ # 12 ]
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Ski, the buerre noisette isn’t difficult.  Just put the butter into a pan, cover with a lid ajar so the moisture can escape, and turn the heat on medium.  It probably takes around 5 minutes and there can be some splattering (hence the lid).  As you watch it, the foam will subside and the solids will drop to the bottom of the pan, then turn brown.  If you make a little extra, say 1T, you can just pour off the butter and leave the solids in the pan, no filter required.  If it cools too much by the time you are ready to use it, just give it few sconds in the microwave- it should be liquid but not hot when you fold it in.

Some other tips:

I’m sure you’ll weigh the yolks, but they have gotten smaller since this recipe was created and it now takes 14 to make this cake, not 12.

When warming the eggs, don’t go past 110F, and a little cooler is recommended by some chefs.

Beat five minutes on high, then switch to medium for a few minutes longer to help further stabilize the foam (provided you have a Kitchen Aid or similar- for a hand mixer just beat 10-12 minutes on high).

And sift the flour like it says, especially when you are putting it into the bowl of egg foam.

For folding, use a slotted spoon or large whisk, and it’s not a bad idea to make one or two passes with a spatula to scoop up the heavy butter off the bottom of the bowl.

For your mousseline, I recommend making Rose’s Apricot puree, it’s not difficut and is soooo good. Add about 2/3 cup along with 2 tsp vanilla to your mousseline, and if you have the apricot eau de vie you can add that as well (start with an ounce or two).  With all of the flavorings, you can add more to taste but remember that the cake is delicate and you don’t want to overwhelm it.

Assemble the cake a day ahead of serving (especially if sprinkling with liqueur, as in the Golden Cage showcase cake) and bring to room temp a couple of hours before.

You’ll love having this cake in your bag of tricks, genoise is the category of cake that transformed me from “not really a cake person” to an ardent lover of cakes!  It’s nearly always my choice for a layer cake.

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Posted: 09 April 2009 01:08 PM   [ Ignore ]   [ # 13 ]
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OK so i am going to do the buerre noisette, with all the tips i feel pretty confident.

Do you fill your genoise? Or do you leave it as one full layer??

I am going to make the apricot puree and add it to mousseline. What syrup are you talking about?? I havent read the recipe in full detail yet, maybe i missed a part about a syrup.

so do most people mess up their first genoise?

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Posted: 09 April 2009 01:21 PM   [ Ignore ]   [ # 14 ]
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Ski, i have edited my comments, I was thinking you were making the classic, rather than the golden, ooops.  No syrup, but the sprinkling of liqueur is great, especially if you can make it a day ahead so it has time to mellow and distribute evenly throughout the cake.  Filling or not is a personal preference, I usually don’t, but did once when I didn’t have a lot of lead time and I wanted the liqueur to penetrate quickly.

My first genoise turned out wonderfully, and almost every one since then has also been good.  I have a tendency to overbake, overbeat (and overthink…), all of which work better for genoise than butter cakes!  The only time I had a problem was with yolks lumping, which could have been improper freezing or could have been my dumping in the sugar and then walking away to go finish setting up other ingredients.  Sugar and yolks need to mixed when combined so there’s less chance of lumping.

Good Luck!

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Posted: 09 April 2009 01:24 PM   [ Ignore ]   [ # 15 ]
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LOL ok i was thinking oh man, i need even more supplies!  I will post back how it comes out, im making it saturday and eating on sunday. I dont think ive even eaten a genoise either lol

oh yeah and how do you sprinkly liquor?? It says to cut the top and bottom off the cake before you ‘sprinkle’? What kind of liquor do you put on it, and how much??

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