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130 Posts
Hi:
Thanks for your help as always. Here are my new questions. I am familiar with making meringue where you just use egg whites, sugar and tant pour tant.
#1What would the procedure be for a recipe that has these ingredients?
750g egg whites,
750g tant pour tant
200g confectioners' sugar
600g granulated sugar
50g cornstarch
150ml milk
#2. I just want to make one 9" cake, how much do I need to reduce the ingredients by? Is it 50%, 75% or more?
#3. The recipe also calls for black currant pulp in the mousse. if all I can find is the jam, what do you suggest I do that will still impart the flavour of black currant
Pastry Chef, I know you're familar with The French Prof. Pastry series, and its from there that I have taken the recipe. I am attempting to make the Cardinal cassis, but I am not sure of the procedure.
Regards
Thanks for your help as always. Here are my new questions. I am familiar with making meringue where you just use egg whites, sugar and tant pour tant.
#1What would the procedure be for a recipe that has these ingredients?
750g egg whites,
750g tant pour tant
200g confectioners' sugar
600g granulated sugar
50g cornstarch
150ml milk
#2. I just want to make one 9" cake, how much do I need to reduce the ingredients by? Is it 50%, 75% or more?
#3. The recipe also calls for black currant pulp in the mousse. if all I can find is the jam, what do you suggest I do that will still impart the flavour of black currant
Pastry Chef, I know you're familar with The French Prof. Pastry series, and its from there that I have taken the recipe. I am attempting to make the Cardinal cassis, but I am not sure of the procedure.
Regards