The Essentials
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BISCUITS, PASTRIES & BASICS
1.1 MOIST CONFECTION 80% CHOCOLATE SPONGE
Ingredients
-
150 gGHANA 80%
- 210 g Water
- 13 g Cornstarch
- 200 g Egg yolks
- 80 g Strong white bread flour
- 100 g Egg whites
- 90 g Caster sugar
Select your mixture’s total weight
For
g
Recipe
Mix a small portion of the cold water with the cornstarch. Set aside.
Heat the rest of the water to 185/195°F (85/90°C).
Pour some of the hot water over the cold water and starch mixture.
Put everything back in the pan and bring to a boil.
Whisk until smooth, gradually pouring onto the unmelted chocolate.
Add the egg yolks and stir.
Add the flour and mix.
Whip the whites with all the sugar until soft peaks form.
When the base ganache is between 95°F and 105°F (35/40°C), gently fold in the whipped egg whites using a rubber spatula. Use immediately.
Bake 800g to 1000g of sponge per 40 × 60cm frame on a silicone mat for 20 to 22 minutes at 295°F (145°C)
Heat the rest of the water to 185/195°F (85/90°C).
Pour some of the hot water over the cold water and starch mixture.
Put everything back in the pan and bring to a boil.
Whisk until smooth, gradually pouring onto the unmelted chocolate.
Add the egg yolks and stir.
Add the flour and mix.
Whip the whites with all the sugar until soft peaks form.
When the base ganache is between 95°F and 105°F (35/40°C), gently fold in the whipped egg whites using a rubber spatula. Use immediately.
Bake 800g to 1000g of sponge per 40 × 60cm frame on a silicone mat for 20 to 22 minutes at 295°F (145°C)