Before starting work at the Peter Kump's New York Cooking School in New York, I would never have thought about making a genoise. To be truthful, I had never heard of this French dessert.Later, I learned it was an elegant version of what we Southerners would call a sponge cake — similar, but a little more involved to make, although not difficult.The first time I tackled making genoise was in a pastry and baking class taught by Chef Nicholas Malgieri, who was director of the pastry and [...]
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