|By Kurtrayner (Kurtrayner) on Thursday, October 21, 2004 - 04:29 am: Edit|
I require a recipe for a nutless joconde. some people are unable to eat nuts. can anyone help
|By Cheftim (Cheftim) on Thursday, October 21, 2004 - 10:12 am: Edit|
Try the recipe with coconut or is that still a nut?
|By Doucefrance (Doucefrance) on Thursday, October 21, 2004 - 11:18 am: Edit|
But without nuts it's not a joconde anymore! LOL
|By Kurtrayner (Kurtrayner) on Friday, October 22, 2004 - 04:30 am: Edit|
Doucefrance I know. but what i need is a simular recipe (without any nuts) to use with the pastry comb. You know, tulip mix on silicone sheet, then pastry comb, the joconde sponge). I tried using a roulade/swiss roll sponge mixture but there a re to much air bubbles in the mixture. I know that one can't replace the ground almonds with flour because of the starch content.
So what would you suggest i do?
|By Doucefrance (Doucefrance) on Friday, October 22, 2004 - 11:30 am: Edit|
Problem is most of the similar recipes have nuts...what are you going to use it for?
|By George (George) on Friday, October 22, 2004 - 01:59 pm: Edit|
I found this recipe without nuts-
Mass 1: 5 eggs, 250 g tant pour tant
Mass 2: 35 g flour
Mass 3: 25 g clarified butter, 4 egg whites, 1 pinch salt
Note: For a chocolate biscuit, replace mass 2 with 25g flour and 15 g cocoa powder
Whisk the eggs and tant pout tant until the mix doubles in volume. Combine with the flour or flour + cocoa powder for a chocolate biscuit.
Beat the egg whites uuntil stiff with a pinch of salt. Combine with the previous mix.
At last, add the clarified butter.
Bake in a baking pan or on a baking sheet covered with buttered baking paper, in a warm oven at 180-200°C or 356-392°F. Cooking on a baking sheet is faster than with a baking pan.
Beware!!! Do not overcook the biscuit or it would dry off and would break easily.
|By Ladycake (Ladycake) on Friday, October 22, 2004 - 05:20 pm: Edit|
Some people are only allergic to certain nuts. Have you considered macadamias. Or maybe rice flour (it has starch of course, but not the protein/gluten of wheat flour).
|By Chefspike (Chefspike) on Friday, October 22, 2004 - 07:29 pm: Edit|
how about browning some coconut,and then adding that to dried cake crumbs.
run the mix through a robo coup, make it fine.
the cake crumbs will hold together and will not disolve.
no added sugar.
if you want to make choc. use the same additions for choc.
try it, it will work.
if in the future you want to roll your Joconde mix, don't whip your whites so much, and back off from the sugar. and of course, don't bake as long or as high temp., these things you know already. good luck.
|By Cheftim (Cheftim) on Friday, October 22, 2004 - 11:17 pm: Edit|
Tant pour tant, Description: 50% almond powder mixed with 50% icing sugar, hence the name "Tant pour Tant"
|By Doucefrance (Doucefrance) on Saturday, October 23, 2004 - 09:53 am: Edit|
Cheftim you were faster than me, tant pour tant= nuts
|By George (George) on Saturday, October 23, 2004 - 10:42 am: Edit|
Aw nuts,Live and learn.;<)
|By Chefspike (Chefspike) on Saturday, October 23, 2004 - 03:42 pm: Edit|
something i forgot, you can also make a vasherone'(sp) and pipe it in long strips.
as you would for a concord. only bake them golden color, or slightly more and when they cool, put that in to the robo coup and mix fine.
it will have a roasted flavor to it if you bake it long enough and put some brown to it.
just another thought.
|By Chefspike (Chefspike) on Saturday, October 23, 2004 - 03:45 pm: Edit|
that blended mix is the same for frangipan'
50% sugar + 50% almonds, roasted.
in da robo coupe'