| By Chefspike (Chefspike) on Thursday, January 03, 2002 - 12:29 am: Edit |
I found a baking book that I had in storage here in LA and was looking through it and found a description of Dobos Torte using caramel to cover it instead of ganache'. The book is "Selected Spezial-Recipes, Practical Cake and Confectionery Art, Pub. in Dresden, Germany. I was taught years ago that Dobo's Torte was made with vanilla buttercream and covered with semi-sweet ganache'.
This book is from the 30's at least, anybody else find the same or different recipe ?
Thanks, Spike
| By Corey (Corey) on Thursday, January 03, 2002 - 11:05 am: Edit |
well, in Pro Baking 3
it says, caramel over the buttercream.
and that with ganache is called a Sachertorte.
pages 373 and 374
Corey
| By Chefspike (Chefspike) on Thursday, January 03, 2002 - 01:15 pm: Edit |
Sachertorte is with rasp., or marmalade.
and its just straight choc. no ganache'
thanks for that info about the dobos.
what is this pro baking 3 book ?
can you find it anywhere ?
| By Corey (Corey) on Thursday, January 03, 2002 - 04:18 pm: Edit |
yes, it's a current book for cooking/baking schools, it's Professional Baking 3 edition by Wayne Gisslen, 65 retail, prolly half that on amazon.com, I got extra copys for 20 + s&h
I was teaching out of them in a local restaurant.
I also have Pro Cooking 4th by same author and
Pro Chef 7th by CIA for same price.
Corey
| By Corey (Corey) on Thursday, January 03, 2002 - 04:28 pm: Edit |
hmm, page 373 says it is:
sacher cake
dessert syrup
apricot jam
ganache
choc clacage
and grated dark choc.
hmm, bakers manual 4th says the Dobos Torte has
caramel thou.
Corey
| By Chefspike (Chefspike) on Thursday, January 03, 2002 - 08:36 pm: Edit |
ok, well thanks.
I'm going to go through my other old books and see if I can find the oldest recipe for both.
Its always intresting to me, to see how recipes change through time and teachings. I've always gone with the thinking that the older the recipe the closer it is to how it was first made. does that make sence?, anyhow, thanks again.
| By Corey (Corey) on Thursday, January 03, 2002 - 08:59 pm: Edit |
Well, recipes change to reflect the times,
so a recipe that was correct in the 50's might
be totally different now.
Corey
| By Chefspike (Chefspike) on Thursday, January 03, 2002 - 09:28 pm: Edit |
this is very true and I have changed many to fit what I needed, but to run across an old recipe that reflecks what I was taught is...kinda nice I guess. I know, sounds like old fashion s**t, but I love the old stuff, much more than the new.
| By Corey (Corey) on Thursday, January 03, 2002 - 10:33 pm: Edit |
thats why some say cooking is like art,
you make what you need out of what you have around.
Corey
| By Chefspike (Chefspike) on Thursday, January 03, 2002 - 10:53 pm: Edit |
maybe thats how turkey meatloaf happened!!!
but thats not art.
but I'm just teasing... I know what your saying, I just don't agree.
I think too many things today are/is considered art, I just don't see it.