Hey, first-time poster, longtime amateur baker.
I'm planning on trying to make the chocolate chip charlotte in Rose Levy Beranbaum's "The Cake Bible," but I'm finding I'm confused at one part.
Beranbaum writes, "Remove the top crust of the genoise and trim it so that it is perfectly square." I'm assuming she wants me to remove the top crust and discard that (i.e. eat it immediately myself), while I trim the main part of the genoise. I'm also assuming this is just so I can have the lighter color of the genoise, which means I should make this a pretty thin slice that I remove.
Thanks for any help,
Jacob
I'm planning on trying to make the chocolate chip charlotte in Rose Levy Beranbaum's "The Cake Bible," but I'm finding I'm confused at one part.
Beranbaum writes, "Remove the top crust of the genoise and trim it so that it is perfectly square." I'm assuming she wants me to remove the top crust and discard that (i.e. eat it immediately myself), while I trim the main part of the genoise. I'm also assuming this is just so I can have the lighter color of the genoise, which means I should make this a pretty thin slice that I remove.
Thanks for any help,
Jacob