L`Academie de Cuisine
Bethesda, Maryland
1-301-986-9490
1-800-664-chef
Preparation:
1) With a whisk, whip
the yolks with 2 ounces sugar. Add
vanilla and lemon rind. Whisk until a very light
lemon color,
almost white.
2) Whip the egg whites
until they begin to hold their shape.
Slowly add the other 2 ounces of sugar, about 1 tablespoon
at at time. Beat until stiff but not "dry".
3) Fold yolk mixture
into meringue.
4) Fold flour into egg
yolk/meringue mixture.
5) Pour into a sheet
pan with the sides greased, bottom greased,
and parchment paper on the bottom. Spread the
batter with a
palette knife as even as possible. This batter
will NOT
"even out" during baking.
6) Bake in a preheated
400 degree oven about 8-10 minutes,
until lightly browned.
7) Let cake cook in the
pan. Remove from pan. Peel back
paper. Sprinkle paper with a little sugar.
Put cake top down
on sugared paper.
8) Spread with buttercream
or other filling and begin to roll,
by first folding in the edge. Roll tightly.
9) Finish outside with
buttercream, whipped cream, powdered
sugar, or ganache.
Preparation:
1) Put eggs in bowl of
electric mixer. Blend briefly to combine.
2) Add water to sugar
in a saucepan. Use your fingers to make
sure than all of the sugar is wet. Wash down
sides of saucepan
with clean water, using your hands, to make sure that
all sugar
crystals are off the side of the saucepan.
3) Add the corn syrup
then place (covered) over high heat.
Remove cover when the mixture comes to a full boil.
Cook the
sugar, without stirring, until it is slightly past
of the soft ball
stage (slightly past 240 degrees on a candy thermometer).
4) Turn mixer on high
speed and slowly add the hot syrup down
the inside wall of the mixing bowl. Continue
to beat on high speed
until the mixture begins to cool. This step may require
as much as
10 minutes.
5) While the mixture
is beating, cut the butter into tablespoon-size
pieces. When the egg/sugar mixture is smooth,
fluffy, and the
bottom of the bowl is barely warm, lower the speed
and add the
butter, about a handful at a time. Beat until
smooth and glossy.
6) If the buttercream
separates, continue beating, and it should
come back together again.
7) When the buttercream
is the proper consistency, add the vanilla.
Other flavorings can be added, such as:
a)
2-3 tablespoons liquor or liqueur (rum, Grand Marnier,
Kirsch, Kahlua,
Tia Maria, Creme de Menthe, Amaretto, etc.)
b)
ganache
c) coffee
paste made with 1 1/2-2 tablespoons instant expresso
d) 1/2
cup hazelnut paste
e) 1
cup lemon cream
8) Use the buttercream
at once or refrigerate until needed. To bring
back to proper temperature after refrigeration, place
in a mixing
bowl over a saucepan of simmering water for just a
few seconds at
at time, stirring continuously. This can be
repeated if necessary,
until it is the proper consistency to beat.
Ingredients:
1) 4 lemons, juice and
rind
2) 4 eggs
3) 10 ounces sugar
4) 8 ounces butter, cubed.
Preparation:
1) In a medium-size saucepan,
put lemon juice and rind. Beat in
the eggs with a whisk. Beat in the sugar, Add
the butter.
2) Bring to a full boil
over medium heat, scraping the bottom and
sides carefully with a whisk to avoid scorching.
3) Strain through a fine
sieve.
4) Cool. Store in refrigerator
for several weeks.
Uses:
1) Lemon Roulade filling
2) Petits Fours
3) Crepes
4) Flavor buttercream
5) Tarts