The art of french pastry phần 513

cake will be dry I usually use cake flour for my sponges as it is low in gluten; no one likes a rubbery cake For chocolate sponges, I shy away from using natural cocoa powder, which has a very acidic flavor that might overpower the subtle but distinctive flavor profile of this cake I prefer to use Dutch- process cocoa powder; this type of processing neutralizes the acidity in the cocoa Dutch-process cocoa powder has a strong chocolate flavor and a dark brown color, as opposed to natural cocoa powder, which is lighter A Bavarian cream is made with crème anglaise that is cooled down and mixed with whipped cream, resulting in a mousse that is slightly liquid To help it hold its shape, we fold a small amount of gelatin into the mousse Bavarian creams are very creamy and smooth in texture They can be used as a component in layered cakes or as a stand-alone mousse served with berries and perhaps a crumble For the cherries in syrup I use fresh dark cherries when they are in season Otherwise I use frozen dark cherries; these also work very well Canned cherries and morello cherries do not work well for this, as they don’t have enough flavor and morello cherries are too sour Cherries are best eaten fresh, and I usually do not use them to flavor mousses, as they do not have a lot of flavor compared to other stone fruit A good way to bring out their flavor is to cook them in syrup made with organic cherry juice and sugar This also preserves their color; once cherries are cut open, they react with the oxygen in the air ... compared to other stone fruit A good way to bring out their flavor is to cook them in syrup made with organic cherry juice and sugar This also preserves their color; once cherries are cut open, they react... for this, as they don’t have enough flavor and morello cherries are too sour Cherries are best eaten fresh, and I usually do not use them to flavor mousses, as they do not have a lot of flavor compared to other stone... mousse served with berries and perhaps a crumble For the cherries in syrup I use fresh dark cherries when they are in season Otherwise I use frozen dark cherries; these also work very well Canned cherries and morello