Page 50 - NA_3_4_2009

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48 Pastry & Baking
North America
Grand Gateaux
1. Dust the piped square dacquoise with pure icing sugar prior
to baking.
2. Deposit cherry jellie into Demarle Flexipan Mini half-
spheres (Ref #1242) and freeze before joining to create a
complete sphere.
3. Fold semi whipped cream through anglaise base until clear
without over mixing to create coconut bavaroise.
4. Pipe the coconut bavaroise on top of the dacquoise one
third of the way up and spread onto the side of the cake
ring to help avoid trapped air.
5. Place another square of dacquoise half way up before
covering in another layer of coconut bavaroise mixture.
6. Place another nine cherry spheres evenly onto the coconut
bavaroise before covering in a final layer of coconut
bavaroise.
7. Level the top of the entremets with a palette knife.
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