The art of french pastry phần 512

1 double boiler 1 pastry brush 1 medium mixing bowl One 3-inch cookie cutter or vegetable peeler 1 medium offset spatula 1 digital thermometer 1 strip of 2-inchhigh acetate (if using Method 2 to decorate) Cutting board lined with parchment paper (if using Method 2) >> Read this recipe through twice from start to finish The reason we always remove cakes from the cake pan or Flexipan right away is that the steam from the baked cake would hit the sides of the mold or pan and create wet spots in the cake UNDERSTANDING INGREDIENTS The cake component of Black Forest cake is a chocolate sponge that is specifically designed to be soaked with syrup or, in this instance, cherry juice For this reason the cake does not contain butter, and I’ve increased the proportion of flour so that the sponge is on the dry side These two factors will help the sponge absorb and retain the cherry juice The juice has a little bit of gelatin added to it so that the soaked cake doesn’t fall apart When you brush the sponge make sure to use up all of the juice or the ... For this reason the cake does not contain butter, and I’ve increased the proportion of flour so that the sponge is on the dry side These two factors will help the sponge absorb and retain the cherry juice The juice has... recipe through twice from start to finish The reason we always remove cakes from the cake pan or Flexipan right away is that the steam from the baked cake would hit the sides of the mold or pan and... cherry juice The juice has a little bit of gelatin added to it so that the soaked cake doesn’t fall apart When you brush the sponge make sure to use up all of the juice or the