componentL3 · advancedHistory unverifiedscratch: kitchen
Advanced genoise
genoise-advanced · cake · French
About
Advanced genoise for restaurant-level plating.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Genoise
- L2 Classic genoise
- L3 Advanced genoise · this page
- L4 Expert ribbon génoise
Uses
- Beaten egg 240 g
- Sugar 144 g
- All-purpose wheat flour 144 g
- Unsalted butter 48 g
- Vanilla extract 4 g
Preparations used
Used in
- Financiers dish
- Advanced Financiers dish
- Classic Financiers dish
- Advanced genoise plate dish
- Expert ribbon génoise plate dish
- Madeleines dish
- Advanced Madeleines dish
- Classic Madeleines dish
- Tiramisu dish
- Advanced Tiramisu dish
- Classic Tiramisu dish
- Tres leches cake dish
- Advanced Tres leches cake dish
- Classic Tres leches cake dish
- Trifle dish
Similar in this layer
- Genoise 0.94
- Classic genoise 0.94
- Expert ribbon génoise 0.94
- Brownie batter 0.65
- Waffle batter 0.55
- Classic Waffle batter 0.55
- Advanced Waffle batter 0.54
- Advanced french omelette 0.52
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 240.0 g Whole eggpath genoise-advanced → beaten-egg → whole-egg
- 144.0 g Sugarpath genoise-advanced → sugar
- 144.0 g All-purpose wheat flourpath genoise-advanced → wheat-flour
- 48.0 g Unsalted butterpath genoise-advanced → unsalted-butter
- 4.0 g Vanilla extractpath genoise-advanced → vanilla