If it came out flat and dense then you stuffed it! A good genoise is light, with a nice tight crumb and cell structure. A good genoise is a "joy" to eat on its own when it is fresh!!
Jeez, I dunno - Mike B, comes on here and comments on how from his observation that there is a lack of knowledge and training in the industry (which from his perspective and experience I am sure is valid). And everyone gets on his back...
You can have a light genoise, a heavy genoise, a genoise with butter, a genoise without butter - they are all still a genoise sponge and it all depends on the ratio of eggs, flour, sugar, and the addition of butter/fat, nuts, other dry...
You should just produce the truffles from start to finish and pack them in airtight containers in the freezer until needed. Then follow the unpacking instructions as given above........:rolleyes:
Whatever recipe you use, make sure that it has a good long bake, followed by some time in an oven with low heat, to dry it out like a board.
Seal the back ( chocolate, egg wash etc) and finish the structure with food lacquer. This all...
...........and if you don't have a roller mill to process the nuts and sugar to a "paste" then purchase hazelnut paste, most have around 50% sugar. Substitute this for the nuts and sugar above, if necessary you can adjust the...
