Espresso Génoise

Name: Espresso Génoise
Yield: Yield 1 kg / 2 lb 3.27 oz
Ingredients: 120 g / 4.23 oz pastry flour; 120 g / 4.23 oz bread flour; 3 g / .11 oz salt; 41 g / 1.45 oz butter, melted but cool; 240 g / 8.47 oz dark brown sugar; 50 g / 1.76 oz powdered coffee, water soluble; 428 g / 15.1 oz eggs

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

428 g / 15.1 oz eggs
240 g / 8.47

Dessert
Vegetarian

Method

Combine the eggs, sugar, and salt in a 20-qt mixer bowl. Place over a hot water bath and bring the contents of the bowl up to 48°C / 120°F while whisking slowly (don’t whisk too vigorously or else too much air will be incorporated and it will take too long for the ingredients to warm up). The point of this step is to dissolve the sugar and salt and to warm up the eggs so