Francisco Migoya

Brown Butter Génoise

Preparation info
  • Yield:

    1.51 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Eggs 680 g 1 lb 8 oz 44.96%

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