Scribd Logo
Upload

Welcome to Scribd!

  • Grand Classics 2016

    Uploaded by

    Dorjana Lasku
    167 views2 pages
    The document provides recipes and instructions for making Dacquoise Chocolat and Cake for a Japanese French Pastry class. It lists the ingredients and quantities needed for each recipe, as well as the preparation, cooking, and total time. The procedures describe making a meringue, folding in dry ingredients, and piping the Dacquoise. For the Cake, it details making a sabayone, meringue, folding in flour and other ingredients, and baking in a steam oven. The document concludes with baking instructions for 3 trays using a water bath and open damper.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document provides recipes and instructions for making Dacquoise Chocolat and Cake for a Japanese French Pastry class. It lists the ingredients and quantities needed for each recipe, as well as the preparation, cooking, and total time. The procedures describe making a meringue, folding in dry ingredients, and piping the Dacquoise. For the Cake, it details making a sabayone, meringue, folding in flour and other ingredients, and baking in a steam oven. The document concludes with baking instructions for 3 trays using a water bath and open damper.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    167 views2 pages

    Grand Classics 2016

    Uploaded by

    Dorjana Lasku
    The document provides recipes and instructions for making Dacquoise Chocolat and Cake for a Japanese French Pastry class. It lists the ingredients and quantities needed for each recipe, as well as the preparation, cooking, and total time. The procedures describe making a meringue, folding in dry ingredients, and piping the Dacquoise. For the Cake, it details making a sabayone, meringue, folding in flour and other ingredients, and baking in a steam oven. The document concludes with baking instructions for 3 trays using a water bath and open damper.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    APCA Malaysia

    Lot 16, Jalan 51A/223,


    46100 Petaling Jaya, Selangor, Malaysia
    www.academyofpastryartsmalaysia.com

    JAPANESE FRENCH PASTRIES

    GRAND CLASSIC 2016


    Preparation
    Cooking time Total time Student
    time

    Dacquoise Chocolat Procedure:


    Ingredients Quantity (Gr)
    1. 1 recipe for 60”x40” tray.
    Egg White 250 2. Make a meringue with egg white and
    Sugar 175 sugar, beat to stiff peak then add in the
    Powder Sugar 100 orange zest.
    3. Fold in the remaining dry ingredients.
    Almond Powder 150
    4. Pipe with round nozzle with a thickness of
    Cake Flour 50 1.5cm and bake with 180’C for app 17 min
    Callebaut Cocoa
    35
    Powder
    Orange Skin, grated 1nos

    Cake Procedure:
    Ingredients Quantity (Gr)
    1. Make sabayone with yolk, sugar, vanilla
    Egg Yolk 288
    essence, trimoline and trehalose.
    Sugar 124.5
    Trimoline 100 2. The other side, prepare meringue with egg
    Torehalose 12 white and sugar and beat to medium peak.
    Callebaut 3. Fold the Flour into the sabayone, follow with
    48
    Madagascar 67.4%
    melted butter and choc.
    Anchor Butter 567
    Vanilla Essence 1.125 4. Last, fold in the meringue.
    Egg White 375
    5. Pour into the frame with 60cm* 40cm*5 cm
    Sugar 247.5 frame and bake with 140’C steam bake.
    Cake Flour 105
    APCA Malaysia
    Lot 16, Jalan 51A/223,
    46100 Petaling Jaya, Selangor, Malaysia
    www.academyofpastryartsmalaysia.com

    1. Place wet newspaper under iron pan and water bath in the oven.
    2. Bake at 140°C for 25mins heat from the bottom. 10mins heat from the top.
    10mins open dumper.
    3. Place dacquoise, then continue baking for another 10mins.
    4. 1 recipe for 3 trays of 30”x40”.

    You might also like