I have been on a quest to create the perfect brownie forever now. Each batch has presented its own challenges: too dense, too cakey, an anemic chocolate flavor, an overwhelming chocolate punch. Until today. These. Are. Perfect. After you try them, you may have to resist the urge to name your first born after me!
In 1892 Grover Cleveland is elected President of United States, Sir Arthur Conan Doyle publishes The Adventures of Sherlock Holmes, Thomas Edison receives a patent for a two-way telegraph and most pertinent to this particular post, it is also when the genoise cake was reportedly born. That is over a hundred years of bakers throwing their hands up in surrender and waving their white kitchen towel in a show of defeat and utter frustration. That, my friends, ends today. You will learn how to make the perfect genoise which will then be used in a stunning Fraiser cake.
Pastry cream, also called Crème Pâtissière, is a rich and velvety classic custard that is complemented by a myriad of flavorings and quite versatile in its application. In this recipe, it is vanilla beans that take a bow at center stage, and do beautifully in the filling encasing sun ripened, farm fresh strawberries plucked in peak season.
Eggs…are magic in baking. Seriously. They truly are. The whites mimic little clouds that mystically lift and elevate anything they come in contact while egg yolks are so succulent and transform humble ingredients into the most luscious creams, curds and custards. Can you tell that I just am a bit enamored with these little guys?
The Science. Let’s have a look at the main components of eggs, their structure and function, shall we?