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Discussion in 'Professional Pastry Chefs' started by pastryev, May 30, 2011.
Very Nice. How did u get the sides decorated?
1st Make Bis quit
8oz butter unsalted
8 oz 10 x sugar
8 oz egg whites
8 oz A.P. flour ( all purpose)
cream butter & sugar
slowly add egg whites
add flour slow
should look like paste that is
at this point you can use any color you like & for chocolate use fine cocoa power small amount see photo below This is the first step
apply the mix on silk pads or parchment paper
use a brush and dab all over ( this looks great with two colors)
use your fingers or Trowel first use a off set spatula and spread mixture then run your fingers around in circles or wig zag with a trowel or you can go straight on the trowel just remember to hold at a 45 degree angle once you finish put in cooler and go to step 2 first f . .....then ettttttt t ttt gghghgk
Step 2 make the Pate DE core
40 eggs whole
2.5 lbs almond flour
14 oz all purpose flour
10 oz butter unsalted
1.5 Qt egg whites
2.75 lbs grad. sugar
first 3 items whip egg,flours then melt butter & add slow
last 2 items make a (med peak) Meringue then fold in to first part of mix
once all is incorporated this cake mix will go over your cold design *** you will use about 1.75qt per sheet **** or just enough to cover the design *** if this is to thick the cake will not bend very well
Bake 325 about 7-10 min take out once it starts to to color if this is over baked it will be brittle and all your hard work will not be bendable
from :Chef David Evans
,that looks amazing. here is the question:
what is the blueside decoration?
That is cake I have posted it up above enjoy.
Excellent work!Pastryev, you mind cares to share the recipe of your mango mousse especially how you decorate the side? Thanks.