Heating eggs is common in many classic recipes, such as a genoise. It has nothing to do with eggs being refrigerated. The US is one of the very few places, if not the only one, where eggs are stored in the fridge and even here,...

If it is La Tour D’Argent in Paris, look for a recipe for Gateau Marjolaine which has genoise and merinque layers filled with different flavors of buttercream. If not, it might be Gateau L’Opera or some sort of Sucess...

I just got a package of some pistachio flour & I’m kind of at a loss for what I can do with it. I know I could add it to macarons, cookies or genoise, but what about something a little more on the savory side? I’m...

I’m making a Strawberry Meringue Cake from Nick Malgieri’s Perfect Cakes. It is a strawberry filled genoise layer cake with meringue covering the top and sides. The recipe says to serve as soon as it has cooled from...

Laurie Colwin’s basic genoise, paraphrased: Cream half a cup of butter and half a cup of sugar together. Beat in two eggs. Get everything fluffy, and then fold in a cup of flour, and add a capful of vanilla. You can add a...

the manager and the owners studied under Delphin Gomes, the same pastry teacher I did. They seem to still be doing sit-down and crepes (the place hasn’t changed physically) but are doing classic french pastries, with soaked...

to pass them up. Anyway, it was nothing out of this world, but if you’re doing 95 and need coffee or a quick lunch I’d recommend holding out for the Santee exit. Genoise Café & Bakery in the Mobil gas station complex...

white), rum (the Angostura), entrees (the fantastic whole trout) and dessert (the pineapple cake w/ coconut sorbet and vanilla genoise)...the restaurant is nicely lit too...a great overall experience...i wish we had one on NYC...

Thank you so much for the info. I thought about getting this book, but I had heard some negative reviews about her cakes being very dry and I myself have not been a big fan of Genoise cake. I am not a baking novice by any means,...

. For the most even results, I would use a baking sheet and a square, diamond, or rectangular cookie cutter. Maybe small plain circles, if you’re feeling ambitious. I have found that it is easier to make one even genoise...

this cake at home!); that being thin layers of genoise, with big ol' fat layers of a cream, but without the custardy taste, surrounded by clouds of satiny meringe, and crowned with Madonna-bustier-like pointed blobs of crispy...

We used to get this at the Co-op in Iowa City. The tops of our heads would fly off, it was so good. I’m not sure about the genoise recommendation. What we had was flakier than the genoise I know. It was more phyllo-like, but...

) Genoise base for Baked Alaska. 3) Quick breads for Christmas Dinner. (I think those should be baked close to serving, right? Plus, they’re...quick.) 4) Yeast bread (French or Italian baguettes) for Christmas Day. I have a...

I used that kind of mold with the scalloped edges)to bake a genoise that was then filled with strawberries and whipped cream. Of couse you could use pastry cream, jams, etc, sprinkle the genoise with liqueur, etc. I would imagine...

Here’s one that includes a genoise instead of a white cake. It also adds chocolate — you can leave it out. Link: http://www.lanierbb.com/recipes/data/ds521.html