On the left side (middle) we have a marjolaine and to the right side a roulade. the marjolaine is composed of wafers of … (I’ll write about it tomorrow) Ha! Directly in the middle are baba savarins, then an assortment of cookies, macaroons, tartlets, mini Paris Brest, choux buns filled with pastry cream, and in the back-left, a frangipane tart. Down in the very center are coco-covered chocolate almonds. In the very back is a sugar showpiece, by World Renowned Pastry Chef Anil Rohira.
This is a is a roulade decorated to look like a log. It is called a Busche de Noel. Speciality Cakes are unique and very tempting. One of my favorites is called Frasier (not to be confused with the sit com). It looks complex from the outside, but one you understand the construction, it seems like an assembly even a good home baker could try.
* Remember the acetate liner is measured, cut and fitted inside the cake mold.
Reveals the inside of the Frazier, just before the chilbouste cream is piped in. On the bottom is a round layer of rum syrup-soaked vanilla genoise cake. Large fresh strawberries have been lined up (middles pressed up against the sides of the acetate-lined cake mold) facing outward. Whole strawberries are positioned inside.
Shows Chef Mark (Pastry Instructor @ L’Academie de Cuisine) has already piped Chilbouste Cream in between the strawberries, and then he uses a mini spatula to smooth the cream evenly. Another rum syrup-soaked vanilla genoise cake round is placed gently on top. This little masterpiece is moist and full of loveliness.
After the cake round goes on, Marzipan is colored light green, rolled out pretty thinly and cut to fit over the top. The name Frasier is written by fine piping dark writing chocolate on top. One strawberry is sliced part way through and fanned out, then placed on top. The acetate is removed from the cake and Voila!
Here is the recipe for chocolate or vanilla genoise cake. This is fragile batter, so treat it with respect.
Here is the recipe for
2 c milk
8 large egg yolks
2 oz sugar
1 1/2 oz cornstarch
4 sheets gelatin bloomed
4 egg whites
6 oz sugar ———————> Make an Italian meringue
** Italian is the hot method. Sugar and water (slurry) is heated to 238º (soft ball). Temper the whites slowly and whip until cool, smooth and creamy peaks form. This is the safest meringue as the whites are fully cooked. It is also used s the base for many butter creams, replacing whipped cream. It is known to make a mousse even lighter than it already is. **
1) Heat sugar and water to soft ball. Whip egg whites half way and add cooked sugar. Whip.
2) Blend yolks, sugar and then add the cornstarch.
3) Heat milk. Continue whipping the meringue until the bowl is cooled.
4) Temper the yolks and sugar with milk. Return to heat and cook until creamy. Boil softly and play piano (on and off the heat element so as not to burn). Shinier in about five minutes.
5) Add vanilla, stir in gelatin. Sieve and while still hot. Whisk light into heavy and visa-versa. Only use just as much meringue as you need … no more.
6) After cooled to room temperature, pipe with Chilbouste tube.