![Picture](/uploads/1/6/4/6/16460548/5105561.jpg)
Lady Fingers for Charlotte
OBJECTIVES:
Review of egg foams:
Egg foams give cakes their rise or volume as opposed to chemical leaveners that are used in butter cakes.
Tip: Eggs are easier to separate while still cold, but (room temperature) warm eggs are easier to whip/create volume.
Warm Foam: Most stable type of egg foam; warm eggs over hot water bath (to 110°F) with sugar – warmth helps to dissolve the sugar, aerate and emulsify faster than cold or separation foams.
Separation Foam: whole eggs separated and whipped as two separate foams (white and yolk); lightest foam (white) added to heaviest foam (yolk) and then folded into other ingredients. Used for chiffons, meringues, sponge, roulades, and Dacquoise cakes.
Cold Foam: sugar and whole eggs are whipped to maximum volume and then flour is folded in by hand; least stable of foam methods.
Prepare Roulade.
TIMELINE:
Prepare roulade batter and bake
Prepare batter for Lady Fingers (Charlotte) and Tiramisu discs
Prepare Lemon Cremeux filling and Assemble Sacher Torte
Lemon Italian Butter Cream 4 Roulade; prepare 2nd batter for Lady Fingers & Tiramisu discs
Plate roulade and wrap up Lady Fingers and discs; clean
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Lemons (juice and zest)
Chocolate Glaze (for Sacher Torte)
RECIPES:
Roulade
Lemon Cremeux
Lemon Italian Buttercream
Lady Fingers batter (for Charlotte and Tiramisu)
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake pans
Small sauce pot
Stand mixer
SUMMARY:
We learned a very valuable lesson today during our attempts at making Italian buttercream. The temperature of the butter is absolutely vital to getting the desired outcome. The butter in the first team’s Italian buttercream was too cold even after sitting out at room temperature for several hours. The second team’s butter was too warm and did not incorporate correctly. It is important to make sure you have a plan to create the buttercream as well as have a backup plan if in case something goes wrong.
PERSONAL OBSERVATIONS:
It was interesting to see how various parts of each torte prepared today were beginning to take shape. There were glaring differences in the yields and in the preparation of items in each torte. One item in particular was the lemon cremeux. When making any type of stirred custard you first have to heat up the liquid ingredients and slowly add it to the egg yolks and sugar to temper them. If you add the hot liquid all at once, you get scrambled eggs. If you add the liquid too slowly, the egg yolks and sugar become clumpy, and it will take extra effort to smooth out the mixture. Both have an effect on the final product, either by not producing enough yield because of the loss of eggs that were overcooked, or by the graininess of the mixture because the sugar did not dissolve completely. One of the teams had to redo this item due to not remembering the correct way to prepare stirred custard.
OBJECTIVES:
Review of egg foams:
Egg foams give cakes their rise or volume as opposed to chemical leaveners that are used in butter cakes.
Tip: Eggs are easier to separate while still cold, but (room temperature) warm eggs are easier to whip/create volume.
Warm Foam: Most stable type of egg foam; warm eggs over hot water bath (to 110°F) with sugar – warmth helps to dissolve the sugar, aerate and emulsify faster than cold or separation foams.
Separation Foam: whole eggs separated and whipped as two separate foams (white and yolk); lightest foam (white) added to heaviest foam (yolk) and then folded into other ingredients. Used for chiffons, meringues, sponge, roulades, and Dacquoise cakes.
Cold Foam: sugar and whole eggs are whipped to maximum volume and then flour is folded in by hand; least stable of foam methods.
Prepare Roulade.
TIMELINE:
Prepare roulade batter and bake
Prepare batter for Lady Fingers (Charlotte) and Tiramisu discs
Prepare Lemon Cremeux filling and Assemble Sacher Torte
Lemon Italian Butter Cream 4 Roulade; prepare 2nd batter for Lady Fingers & Tiramisu discs
Plate roulade and wrap up Lady Fingers and discs; clean
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Lemons (juice and zest)
Chocolate Glaze (for Sacher Torte)
RECIPES:
Roulade
Lemon Cremeux
Lemon Italian Buttercream
Lady Fingers batter (for Charlotte and Tiramisu)
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake pans
Small sauce pot
Stand mixer
SUMMARY:
We learned a very valuable lesson today during our attempts at making Italian buttercream. The temperature of the butter is absolutely vital to getting the desired outcome. The butter in the first team’s Italian buttercream was too cold even after sitting out at room temperature for several hours. The second team’s butter was too warm and did not incorporate correctly. It is important to make sure you have a plan to create the buttercream as well as have a backup plan if in case something goes wrong.
PERSONAL OBSERVATIONS:
It was interesting to see how various parts of each torte prepared today were beginning to take shape. There were glaring differences in the yields and in the preparation of items in each torte. One item in particular was the lemon cremeux. When making any type of stirred custard you first have to heat up the liquid ingredients and slowly add it to the egg yolks and sugar to temper them. If you add the hot liquid all at once, you get scrambled eggs. If you add the liquid too slowly, the egg yolks and sugar become clumpy, and it will take extra effort to smooth out the mixture. Both have an effect on the final product, either by not producing enough yield because of the loss of eggs that were overcooked, or by the graininess of the mixture because the sugar did not dissolve completely. One of the teams had to redo this item due to not remembering the correct way to prepare stirred custard.