The Dreaded Sacher
Formula: Sacher Torte: mixing, baking (no assembly today) | Small Wares Needed: 8-inch cake pans Mixer, mixing bowl, paddle, whip Scale Rubber Spatula |
My Objectives:
Make and bake the Sacher Torte. We will assemble it in next week's class.
Keep station clean and organized, dishes to a minimum.
Make and bake the Sacher Torte. We will assemble it in next week's class.
Keep station clean and organized, dishes to a minimum.
Timeline: 12:00-1:00 Introduction to the course, review of syllabus, lecture on Egg Foam methods, different types of cakes and their mixing methods. MEP Food & Equipment. 1:00-2:00 Mix Torte, portion, bake. 2:00-3:00 Short break. Chef demo re-do of Sacher. Review of Egg Foam methods. 3:00-4:00 Take Tortes out of oven, wrap/freeze for next week, Chef lecture: Tortes, Cakes, Entremets, etc. 4:00-5:00 Clean kitchen, do dishes. | Prep List: Flours: Pastry Granulated Sugar Almond paste Cocoa Powder Eggs Melted Butter What I prepared: Sacher Torte |
Summary & Personal Observations:
So today was the first day of the new semester. So because of this, we didn't have a whole lot of recipes to make. We basically MEP-ed the Sacher Torte, made & baked it, and spent the rest of the class cleaning or talking about types of tortes and egg foam methods. I learned about the cold foam method, warm foam method, and separated foam method. We then discussed the three different types of meringues (French, Swiss, Italian) and how they correlate to the three egg foam methods. This is something I will need to review and know backwards and forwards. Chef talked about the different names for tortes and cakes like Gâteau, Entremet, and the basic Torte. Jaconde (a type of sponge cake) was also introduced to us, and I'm very excited about making it eventually. So today was a nice, low-key start to the semester!
So today was the first day of the new semester. So because of this, we didn't have a whole lot of recipes to make. We basically MEP-ed the Sacher Torte, made & baked it, and spent the rest of the class cleaning or talking about types of tortes and egg foam methods. I learned about the cold foam method, warm foam method, and separated foam method. We then discussed the three different types of meringues (French, Swiss, Italian) and how they correlate to the three egg foam methods. This is something I will need to review and know backwards and forwards. Chef talked about the different names for tortes and cakes like Gâteau, Entremet, and the basic Torte. Jaconde (a type of sponge cake) was also introduced to us, and I'm very excited about making it eventually. So today was a nice, low-key start to the semester!