Ingredient

Grams

Ounces

Procedure

Eggs
Sugar
Cocoa powder
Pastry flour

300
170
43
77

10.6
6.0
1.5
2.7

1. Warm eggs and sugar to 100F/50C over a water bath.
2. Whip on medium high speed until pale and fluffy.
3. Fold in sifted flour and cocoa.
4. Spread even in Silpat® Entremet.
5. Bake at 400F/200C for 7-8 minutes.

Ingredient

Grams

Ounces

Procedure

Egg whites
Sugar
Butter (room temp)
Vanilla extract

150
150
450
8

5.3
5.3
15.9
0.3

1. Warm egg whites and sugar to 100F/50C over a water bath.
2. Whip until firm peak. Then add butter.
3. Continue whipping until white and fluffy.
4. Add extract and use as desired.