Final Practical: Eros Torte

Class 19: Eros Torte Assembly. Recipes for Poached Pears, Japonaise, Simple Syrup, Caramel Mousse, Tarte Glaze.

Layers from top to bottom: Fruit Tarte Glaze, Caramel Mousse, Poached Pears, Simple Syrup, Genoise, Caramel Nut Filling, Japonaise.

Prep for Torte done in preceding classes:

Poached Pear Liquid
1 Star Anise
½ (ea) Bay Leaf
32 oz Red Wine
1 lb 8 oz Sugar
1 piece Lemon Peel (without pith)
5 Peppercorns
2 Cinnamon Sticks

Poaching Pears
-Peel and core 2 pears.
-Put everything together in a pot and bring to just under a boil. You want to create texture and flavor. Put a paper towel on top to hold them down in the liquid.

-When they are tender and you can poke a knife with little resistance, take them out of the pot and put them in a container with some of the juice and spices. Cover with a paper towel, wrap in plastic, and let set in the cooler.
-You can sand off the edges after peeling it if serving as is, uncovered.
-The longer the fruit is left in the poaching liquid the more it will break down. This will sacrifice the quality of the product.
-For our pears in the Eros Torte we kept them in the poaching liquid for 2 days.

I used my Décor ribbon Sponge/ Biscuit Joconde from the day before to line the torte.

In class final preparation:

4 oz Egg Whites
4 oz Sugar
4 oz 10X
4 oz Ground Hazelnuts

This was the same method as the dacquoise we had done earlier. The hazelnuts were darker than the almond flour, making it a little more difficult when looking for doneness in baking.

Preparing Japonaise
-Whip egg whites and sugar to stiff peaks.
-Fold in the sifted 10X and nut flour.
-Fill piping bag and pipe 7” round on parchment paper.
-When still warm, cut circle down with ring cutter and a little more with the knife so it snugly fits inside the bottom of the sponge lined ring.

On top of the Japonaise base there was a layer of Caramel Nut Filling, the same recipe and preparation as when used in the Banana Chocolate Mousse Cake on day 16.

On top of the Caramel Nut Filling went a layer of Genoise sponge cake. This was the same recipe and preparation as day 1. The Genoise was brushed with an orange simple syrup before the next layer was added.

Orange Simple Syrup
1 cp Sugar
1 cp Water
1 T Orange Liquor

-Brush the cake generously.

The next layer was a fan of slices of the pears we poached 2 days earlier. I cut the pears in 8 slices each and assembled some on top of the cake according to the consistency of their size.

On top of the pears went a layer of Caramel Mousse. The mousse was intended to go above the top of the sponge layer around the torte.

Caramel Mousse-1/2 recipe
52.5 g Glucose
60 g Sugar
30 g Sugar
37.5 ml Water
22.5 g Butter
90 ml Cream, Boiling
7.5 ml Vanilla
7.5 ml Orange Liquor
54 g Yolks
7.5 g Sheet Gelatin
270 ml Cream

Preparing Caramel Mousse
-Lightly whip the cream and have it ready in the cooler.
-Boil the 90 ml of cream and butter.
-Cook the 60 g of sugar with the water and glucose until a nice caramel color.
-Take off the heat and slowly pour in the hot cream. Stir while pouring so it doesn’t bubble over.
-Whisk the egg yolks with the 30 g of sugar over a double boiler to 160 degrees.
-Have the gelatin bloomed. Add to the caramel.
-Temper the eggs with the caramel. Whisk the rest of the caramel into the eggs in the bowl.
-Add the liquor and vanilla.
-Fold in the whipped cream.
-Pour into mold and freeze.

On top of the Caramel Mousse was the final layer of Fruit Tarte Glaze.

Tarte Glaze
4 oz Simple Syrup
5 g Sheet Gelatin
60 ml Fruit Puree

I was somewhat pleased with the product I handed in. The Japonaise layer cracked when putting it inside the cake ring and I was not happy with my Genoise layer, its crumb was not as tender as it could have been. The mousse and nut filling were fine, and I waited for my tarte glaze to cool down some before finishing the torte so it wouldn't melt the mousse below it.

Included on the tray are the scraps and/or leftovers from the torte preparation.

Lemon Mousse Cake with Cassis

Class 18: Recipes for Cassis Insert, Ribbon Sponge, Biscuit Joconde, Dacquoise, Lemon Mousse, and Cassis Tarte Glaze. Assembly of Lemon Mousse Cake with Cassis.

Cassis Insert
6.6 oz Fruit Puree
2 oz Sugar
¼ oz Sheet Gelatin

Preparing Cassis Insert
-Bloom the gelatin.
-Heat the puree and sugar to just under a boil.

-Add the gelatin.

-Pour into 6” plastic lined cake pan and let set in freezer.

Ribbon Sponge
7 oz Butter
7 oz 10 X
7 oz Egg Whites
7 ¾ oz Cake Flour
Food Coloring

Preparing Ribbon Sponge
-This is a way to incorporate colors into the final product.
-Cream the butter. You want it soft with no lumps; let it cream for a couple of minutes.
-Sift the powdered sugar and cake flour. Add the drys to the butter and scrape the bowl.

-Stream in the egg whites. Just a little at first to bring it together, then more and more.

-Move it up to speed 2 and cream until it’s smooth.

-Use a silpat and half sheet pan.
-Fold food colors into a little bit of the batter. Use it to paint the background. This is what will face the guest.

-Spread it with a spatula to create a design. Scrape along the top to make a marble affect using a large offset spatula.

-Freeze it so when the Joconde sponge is spread on top it wont move and will bake into the cake.

Biscuit Joconde
3.5 oz Almond Flour
3 oz 10 X
1 oz Cake Flour
4.75 oz Eggs
2.5 tsp Sugar
1.25 oz Butter
3.25 oz Egg Whites

Preparing the Biscuit Joconde
-Sift the dry ingredients.

-It is not a very thick sponge so it is important that it is foamed properly and you build good structure. It is probably about ¼” thick.
-Have the dry ingredients in a bowl at speed 1. Stream in the eggs. Scrape the bowl well.

-Once it is combined move it up to speed 2 and beat for 2 minutes. This is lightening the batter. It will get lighter in color and density.

-Have the whites ready in another mixing bowl. When they are foamy, sprinkle in the sugar. Whip the whites to stiff peaks.
-Fold the whites in 1/3rds; it doesn’t have to be completely blended before adding more whites.

-Have the marble ribbon ready on the ½ sheet pan.
-Add the melted butter along the edge and fold quickly but gently.
-Pour batter onto the silpat in the pan.
-Spread with large offset. Run your thumb along the edges to clean the pan.

-Bake at 400 degrees in the deck oven.
-You are looking for a little color and it will spring back lightly to the touch, about 15 minutes.

2.6 oz Almond Flour
2.6 oz Powdered Sugar
3.25 oz Egg Whites
1 oz Sugar

Preparing Dacquoise
-Begin by foaming egg whites and sprinkle in the sugar. Whip them to stiff peaks.
-Sift the dry ingredients.

-Fold the drys in 2 stages.
-Have piping bag ready with large round tip. Fill bag and pipe a 7” round traced onto parchment.

-The nut fat will break down the whites so it is important to make them stiff peaks.
-Bake at 300 degrees in the deck oven until dry throughout and crisp.

Un-molding Cassis insert
-Pull the plastic away gently and use a small offset spatula if the sides are sticking.

-Put it back in the freezer on a piece of parchment on a cake board.

Assembling Ribbon/ Décor Sponge
-Clean the edges with a knife or small offset to release from the pan.

-Line a cake ring with acetate and place on a cake board.
-Sprinkle sugar on top of the sponge, with parchment on top, flip it over.
-Cut off the edges making a clean finish on the cake.
-You want the sponge ½” shorter than the top of the cake ring. So the panels of sponge should be 1 ¾”. Measure with a ruler and cut into slices.

-Line the inside of the cake ring with the first slice. It should be very tight against the edge. Cut the second piece to patch, this will be the back of the cake.

-You need a very snug fit so no mousse gets through.
-Using the small offset spatula, slide in the edge. Cut the dacquoise down to size so it can fit inside the cake ring, inside the sponge as well. My dacquoise cracked in half when putting it in; there has to be a better way to get it in without breaking.

-Wrap the whole ring in plastic wrap so it doesn’t dry out while preparing the lemon mousse.
Lemon Mousse
1.8 oz Lemon Juice
3.125 oz Sugar
2.25 oz Yolks
1.75 oz Butter
1 zest Lemon
6.8 oz Heavy Cream
Preparing the Lemon Mousse and Assembling Cake
-Whisk the yolks.
-Bring ½ the sugar and the lemon juice to a boil.
-Temper the juice into the eggs and then bring the mixture back into the pot.

-Add the second half of sugar and whisk.
-It is a small amount of product so you don’t want it on a very high heat. 9-13 is good on the induction burner.
-Bring the mixture barely to a boil. A hard boil will scramble the eggs.
-Pour it into a mixing bowl and whip to chill and lighten it. It will begin to look like mayonnaise.

-The cream should be in the cooler. Whip it to soft peaks by hand.
-The butter should be very soft. Fold the butter and zest into the whipped eggs.

-Fold in the whipped cream with a spatula. 1/3 then 2/3.

-The zest gives texture and flavor.
-Pour ½ in the cake ring and smooth the top. Center the fruit insert on top.
-Add the rest of the mousse and spread evenly to just below the top of the sponge.

-Chill in freezer.
Cassis Glaze
2.125 oz Fruit Puree
2.125 oz Simple Syrup
.25 oz Sheet Gelatin
Preparing Cassis Fruit Glaze and Finishing Cake
-Warm fruit puree and simple syrup just enough to melt the gelatin.
-Add the gelatin and stir.
-Pour over top of the tarte, just to the top of the sponge. Be sure the glaze is not too warm or else it will melt the not solid mousse below it. Let set up properly back in the freezer.

-Un-mold the sponge by pulling the cake ring up and off. Since there is no mousse touching the ring, it should come off fairly easily.

Sacher Torte Assembly

Day 17: Classical Torte Production- Sachertorte. Recipes for Sacher Cake Mix and Chocolate Ganache.

Sacher Mix II
135 g Butter
110 g Sugar
120 g Yolks
180 Whites
60 g Sugar
40 g Cake Flour
40 g Cocoa
55 g Almond Powder

Preparing Sacher Cake
-Cream the butter and the first amount of sugar, 110 g. You want it light and airy.

-Sift the dry ingredients.

-Add the yolks to the butter and sugar.
-You don’t need it mixing it a higher speed because it is warm in the room and will emulsify well.
-Add the dry ingredients. Scrape the bowl.

-Mix to combine and finish mixing with a spatula.

-Whip the egg whites. When foamy, add 2nd amount of sugar, 60 g. Whip to stiff peaks.
-Transfer the batter to a bigger bowl to fold in the whites. Fold them in 1/3rds. The first third will lighten the batter.

-Fold in the rest.

-Divide the batter in ½ between two 8” pans, 12 oz in each pan.

-Bake at 310 degrees in the convection oven for around 15 minutes.

Chocolate Ganache
1 lb Chocolate
12 oz Cream

Preparing Chocolate Ganache
-Boil cream and pour over chopped chocolate pieces in a bowl.

-Let it sit and melt the chocolate.
Begin stirring slowly in the center, and once that area is all incorporated, slowly begin to stir outwards, making sure it is incorporated before spreading out.

Finishing Sacher Torte
-Has 2 layers.
-Spread a thin layer of apricot jam on the bottom layer. Put the second layer on top.
-Cover the top and sides in jam, as if icing a cake with buttercream. Think of it a crumb coat.
-You need it smooth so when you put the ganache on it is smooth. This seals the cake.
-Put it on a cakeboard and chill in the cooler.

-You want the ganache warm but not hot. You don’t want it to melt the glaze.
-Put the cake on a sheet rack. The ganache should be fluid. Pour it over the top of the cake and spread outwards with a large offset spatula.
-It should be thick enough to mask the apricot glaze.
-Tap the tray down to release any air bubbles and hit the top with a torch.
-Transfer to a cake board.
-Chill a separate amount of the ganache and save for writing on top. Make a parchment cone and fill with the chilled chocolate. Pipe SACHER on top in a decorative script and a swirl.