288014 Mon Dec 03 22:04:44 -0800 2001 9 27 General Chowhounding Topics 0 1552284 I'm thinking of making classic petits-four for holiday gifts -- bringing me smack up against the dreaded genoise. I made it once many years ago, and was underwhelmed with the result. I have the recipe, so I don't need that, but do you have any technique tips to share so the petits-four turn out like they're supposed to? Thanks! Cats Mon Dec 03 22:04:44 -0800 2001 0 Cats 1 1552291 What specifically about making the genoise, or the outcome rather, was underwhelming? Making a genoise shouldn't be a daunting task. If you recall what went 'wrong' last time, then it might be easier to set you on the right course. I've made genoise loads of times. Tue Dec 04 00:02:44 -0800 2001 1552284 0 Amy 2 1552309 Amy, thanks for responding. Since you've made genoise lots of times, you may be just the person to set me right. It was a long time ago that I made my only genoise, so my memory is fuzzy. But I think that, instead of it turning out dense and bouncy (like a child of a butter cake and a sponge cake, right?) it was sorta tough, maybe almost leathery, and FLAT. I since read that incorporating the butter into the batter tends to flatten it, so it is important to get the batter into the oven as soon as possible after that step. I'm thinking perhaps my batter wasn't light enough before the butter went in. But I don't know. Thanks! Tue Dec 04 11:40:50 -0800 2001 1552291 0 Cats 3 1552383 Cats, the genoise batter does need to be light and fluffy throughout the whole process. I would definitely recommend using a whisk to 'fold' in the flour--just be sure to be 'gentle' and not to overmix it in. it just needs to be incorporated. don't be afraid to use large sweeping strokes with the whisk. you want to keep as much air in there as possible. also, if you use that trick i mentioned when incorporating the butter, it won't deflate the batter at all. it will already be the same consistency as the rest of it. good luck. Wed Dec 05 12:13:58 -0800 2001 1552309 0 Amy 4 1552385 Amy, many thanks! You have allayed my fears, LOL. Ever since I read the tip from Miss Julia C., when I want to retain as much air as possible in a thing, I whisk with the balloon whisk from my KitchenAid mixer. Cats Wed Dec 05 12:23:50 -0800 2001 1552383 0 Cats 1 1552292 Without knowing the recipe you're using, it's a bit tough to be of specific help. However, my baker wife quotes Le Notre, who warns not to overheat the egg mixture. This would cause too much drying in the baking process. Best bet: tell us the recipe you're relying upon, then we can critique it. Tue Dec 04 00:05:32 -0800 2001 1552284 0 Bob Brooks 2 1552308 Okay. In a metal bowl set over simmering water, you whisk six eggs with 3/4 cup sugar and 1 T plus 1 tsp of almond extract. Whisk constantly, occasionally removing the bowl from the heat when the mixture threatens to get too hot and scramble. Whisk until a 3-second ribbon forms (about 5 minutes). Remove from heat and beat until the mixture is thick and frothy, about 3 minutes. Gently fold 1/2 cup flour plus 1/4 tsp baking powder half a cup at a time. Then the recipe leaves out a step, but I think here is were you fold in eight T plus 1 tsp of melted butter. Then bake for 25-30 minutes. Tue Dec 04 11:36:36 -0800 2001 1552292 0 Cats 3 1552337 Two things I would suggest.. 1) Sift the dry mixture into the batter in three additions. You can fold gently using a conventional rubber spatula, or you can also use a large metal whisk (helps to keep the air in, as long as you do it gently). 2)When you incorporate the melted butter, first you should take about 1/2 cup of the batter and whisk that into the melted butter. Then fold this mixture into the batter. That way, the melted butter doesn't fall directly to the bottom of the bowl when you go to fold it in. Tue Dec 04 15:54:13 -0800 2001 1552308 0 Amy 1 1552307 See if you can find Flo Braker's book, Sweet Miniatures. She's a wonderful baker (we belong to the same baking group in San Francisco, The Bakers Dozen, and I've tasted her cakes, etc.) and gives very good info re baking petits fours in that book. There's a new edition of the book that came out last year -- it contains more recipes than the old edition, but both contain recipes for petits fours. Link: http://www.amazon.com/exec/obidos/tg/stores/detail/-/books/0811824462/glance/103-6151949-2871063 Tue Dec 04 11:34:28 -0800 2001 1552284 0 Nancy Berry 1 1552630 My sweetheart just made a batch of madeleines from Rose Levy-Berenbaum's Cake Bible, and the results were fabulous. (She used the Golden Genoise recipe, with clarified browned butter.) Levy-Berenbaum does a great job at explaining what to do and why. The Cake Bible is well worth getting if you do a lot of cake-type baking. Mon Dec 10 16:47:09 -0800 2001 1552284 0 Tom Hilton