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Wayne Gisslen

Sacher Mix I

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Modified creaming method

  1. Cream the butter and sugar; add the chocolate; add the egg yolks and vanilla, as in the basic creaming method.
  2. Whip the egg whites with the salt. Add the sugar and whip to soft peaks.
  3. Fold the egg whites into the batter alternately with the flour.
    4. <

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