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Gateâu Genoise with Sucre à Crème

Chef Justin Bohémier,
La P’tite France

This dense cake combines a few simple ingredients and delivers elaborate results.

Gateâu Genoise
12 eggs, separated
1 1/4 cups sugar
1 1/2 cups flour

Sucre à Crème
5 cups sugar
4 cups heavy cream
2 cups butter
1 cup maple syrup

Gateâu Genoise
1. Preheat oven to 375˚F.
2. Grease an 8″x12″ baking dish.
3. In a stand mixer, whip egg whites until they form stiff peaks.
4. Fold in yolks one at a time.
5. Mix flour and sugar in a bowl. Fold into egg mixture and pour batter into pan.
6. Bake for 20 mins until golden.

Sucre à Crème
1. In a pot, heat sugar, stirring constantly, until it caramelizes and turns golden brown.
2. Add cream and syrup and bring to a boil for 10-15 mins.
3. Dice butter and stir in slowly. Bring to a boil.

Yield 12 servings

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