tortes

2 1/2 pounds Raspberry Gelée 1 Full-sheet Flourless Chocolate Cake 46 ounces Raspberry Ganache (2 lb. 14 oz.) Cocoa Gelée, as needed White and dark chocolate decorations, as needed Raspberries, as needed Yield: 3 Tortes 1. Cut four 24-inch (60-centimeter) long sheets of aluminum foil. For...

4 rounds Coconut Macadamia Cake 26 ounces Passion Fruit Crème Chiboust (1 lb. 10 oz.) 16 ounces Pineapple and mango cubes, poached 23 ounces Italian Meringue (1 lb. 7 oz.) Tropical fruit salad, as needed Yield: 2 Tortes 1. Lightly oil and sugar two 7-inch (17-centimeter) cake rings. Place them...

34 2/3 ounces Dacquoise (batter weight)(four 7-inch disks) 59 ounces Reduced Fat Vanilla Cream (3 lb. 11 oz.) 6 ounces Raspberries 6 ounces Blueberries 6 ounces Blackberries 1 1/2 pounds Italian Meringue 18 fluid ounces Red Fruit Gelée Yield: 2 Tortes 1. Lightly oil and sugar two 7-inch...

1 cake Reduced Fat Chocolate Cake 3 3/4 pounds Reduced Fat Chocolate Mousse 10 ounces Cocoa Gelée 15 Raspberries Yield: 3 Tortes 1. Lightly oil and sugar three 7-inch (17-centimeter) torte rings. Or line the rings with strips of clear acetate. Place on a paper-lined sheet pan. 2. Slice the cake...

5 ounces Raspberry purée 5 ounces Blueberry purée 5 ounces Blackberry purée 5 ounces Granulated sugar 3/4 ounce Sheet gelatin, softened Yield: 18 ounces 1. In a non-reactive saucepan combine and heat the fruit purées to 110°F (43°C). Whisk in the sugar. Melt the gelatin and add to the fruit...

6 fluid ounces Passion fruit juice 3 fluid ounces Heavy cream 5 Egg yolks 13 ounces Granulated sugar 1 ounce Cornstarch 1/4 ounce Sheet gelatin, softened 5 Egg whites 2 fluid ounces Water Yield: 26 ounces 1. Bring the passion fruit juice and cream to a boil in a large stainless saucepan. 2...

29 ounces Strawberry Gelée (1 lb. 13 oz.) 1/2 Full-sheet Joconde, dried fruit and nut variation, fully baked (1 half sheet) 34 2/3 ounces Dacquoise (batter weight) (pistachio variation; four fully baked 7-inch disks) 5 pounds Mascarpone Cream Mousse 1/2 Full-sheet Almond Biscuit (1 half sheet) 7...

14 ounces Yogurt, non-fat and unsweetened 1 pound Mango purée 3 Egg whites 5 ounces Granulated sugar 2 fluid ounces Water 3/4 ounce Sheet gelatin, softened Servings: 10 1. Place the yogurt in a cheesecloth-lined strainer. Let the yogurt drain for 2 to 3 hours in the refrigerator before using...

4 pounds Cherry Gelée 2 half sheets Hazelnut and Cherry Meringue Cake 74 ounces Hazelnut Cream Filling (4 lb. 10 oz.) Tart Glaze, as needed Sliced almonds, as needed Cherries, as needed Yield: 4 Tortes 1. Pour the Cherry Gelée into a 12 x 8-inch pan or silicone mold. (Or place a 12 x 8 x 2-inch...

Classic Spongecake Simple Syrup Coffee extract Chocolate Mousse (Coffee Flavored Variation) Chocolate Mousse Chocolate Ganache 1. Bake the Basic Sponge Cake in 8-inch round pans. 2. Slice the cooled cakes into 3 layers each. Moisten the sponge with Simple Syrup flavored with coffee extract...

Notes: Reduce the amount of gelatin called for in this formula by half if the mousse if the mousse will not need to be sliced as in a torte or tart. 21 ounces Mascarpone cheese, warmed to 105°F (40°C) (1 lb. 5 oz.) 9 Egg yolks 8 ounces Granulated sugar 5 fluid ounces Water 1/2 ounce Sheet...

4 fluid ounces Lemon juice 4 fluid ounces Lime juice 1 fluid ounce Grand Marnier 4 Egg whites 7 ounces Granulated sugar 3 fluid ounces Water 3/4 ounce Sheet gelatin, softened 26 fluid ounces Heavy cream, whipped to soft peaks Yield: 46 ounces 1. Bring lemon and lime juice to a boil in a...

3 ounces Cornstarch 4 ounces Bread flour 6 Egg yolks 6 ounces Granulated sugar 6 Egg whites 1/2 teaspoon Lemon juice Yield: 80 Cookies 1. Sift the cornstarch and flour together. 2. Whip the egg yolks with 2 ounces (60 grams) of the sugar until thick and creamy. 3. Whip the egg whites until...

5 ounces Almond flour 6 ounces Granulated sugar 1 1/2 ounces Cake flour 4 Eggs 1 1/2 ounces Unsalted butter, slightly melted 3 1/2 Egg whites Yield: 1 Full-sheet 1. In a mixing bowl fitted with the whip attachment, combine the almond flour, 5 ounces (150 grams) of the sugar, the cake flour and...

1 ounce Milk chocolate, chopped 1 ounce Cocoa butter, small pieces 1/2 ounce Unsalted butter 3 ounces Hazelnut paste 1 1/2 ounces Puffed rice cereal Yield: 7 ounces 1. Combine the milk chocolate and cocoa butter. Melt in the microwave or a bain marie over simmering water to 120°F (49°C). 2...

8 ounces Cake flour, sifted 25 ounces Hazelnuts, toasted and coarsely chopped (1 lb. 9 oz.) 9 ounces Hazelnut flour 14 ounces Powdered sugar 10 ounces Dried cherries 1 quart Egg whites 1/2 ounce Dried egg whites (optional) 1 pound Granulated sugar Yield: 3 Half-sheets 1. Stir the cake flour...

1/2 Vanilla Spongecake, pistachio variation, fully baked (1 half sheet) 7 1/2 fluid ounces Simple Syrup 2 1/2 fluid ounces Raspberry liqueur 2 ounces Raspberry purée 2 pounds Raspberry Cream Filling 3 pounds Strawberries French Mousseline Buttercream, as needed Marzipan, as needed Tart Glaze...

14 ounces Unsalted butter 18 ounces Granulated sugar 1 teaspoon Vanilla extract 2 ounces Cocoa powder 12 Egg yolks 4 Eggs 1 pound Semisweet or bittersweet chocolate, melted and held at 110°F (43°C) 6 ounces Almond flour 24 Egg whites Yield: 1 Full-sheet 1. Cream the butter and sugar in a mixing...

1/2 Joconde, baked on a patterned mat (1 half sheet) 26 ounces Dacquoise (batter weight)(three 7-inch disks) 25 ounces Caramel Nut Filling or Icing (1 lb. 9 oz.) 1 round Almond Genoise 15 pears Spiced Poached Pears (Poached Pears in Exotic Syrup Variation) 4 1/2 fluid ounces Simple Syrup 2 1/2...

26 ounces Dacquoise (batter weight) (Nougatine Dacquoise variation; three fully baked 7-in. disks) 1 1/4 pounds Lemon Curd (use Lime Curd Variation) Almond Genoise, fully baked (two 7-in. rounds) 7 fluid ounces Simple Syrup 8 fluid ounces Raspberry purée 3 1/2 pounds Raspberry Mousseline Tart...