Brown Butter Génoise

Ingredients

  • Eggs 680 g 1 lb 8 oz 44.96%
  • Sugar 350 g 12.35 oz 23.14%
  • Salt 3 g .09 oz .17%
  • All-purpose flour 350 g 12.35 oz 23.14%
  • Milk powder 70 g 2.47 oz 4.63%
  • Butter, melted but cool 60 g 2.12 oz 3.97%

Method

  1. Follow the warm foaming method. Prepare a full sheet pan for this quantity.
  2. Once the génoise is chilled, cut it into a square that measures 14 cm/5.5 in on each side by 1.25 cm/.5 in thick.
  3. Freeze to harden. Reserve frozen until ready to assemble the cake.

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