Pastry · Recipe No. 177
Gateau Suchard
Gateau Suchard made with chocolate genoise, Tia Maria, chocolate vermicelli and sugar syrup. The recipe serves 10; change the portions and units below and the amounts update.
- Serves 10
Method
Make genoise sponges, cut in half horizontally, soak lower layer with Tia Maria.
To make butter cream - heat water & sugar to soft ball 115C.
Meanwhile beat egg yolks until mixed, pour in hot syrup beating continuosly for five minutes.
Cream butter and gradually beat into cool mixture.
Beat in vanilla, melt chopped chocolate cool slightly and beat into butter cream.
Sandwich genoise with buttercream and cover sides, mask the side with vermiceli,.
Decorate the top with tempered melted chocolate.
Tip: tap a step to tick it off as you cook.
Shopping list for 10 portions
Dairy & eggs
Baking
Wine & drinks
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “SR177”.