Posted by g on February 06, 1998 at 13:09:02:
In Reply to: Re: Starting french boulangerie posted by Neil Sheldon CPC on February 06, 1998 at 09:30:50:
Ahh, that. I whip a batch of genoise , remove a little after flour is folded in and in a bowl add a handfull of flour to thicken
with coloring (coco etc) , this is quickly hand beaten and put in a pastry bag.
bag out to whatever pattern you need on a silicon paper lined sheetpan, I just make lines from corner to corner (diagonals).
Immediately pour sponge over the top and spread carefully.
When baked just flip out and you've got it, cut in long strips for charlotte sides etc.
The benefit is its a one step operation, very fast.
I have a long fleur de lis stencil from france but never bothered to try use it.