Cookaholics Bulletin Board
http://www.cookaholics.org/

Professional Pastry Chef by Bo Friberg
http://www.cookaholics.org/viewtopic.php?f=9&t=3086		 Page 1 of 1
Author:  Amy [ Sun Apr 07, 2013 7:18 am ]
Post subject:  Professional Pastry Chef by Bo Friberg
Does anyone have this book? I'm in NJ and don't have mine, but need to know the lemon variation for his chiffon cake. I found the base recipe online, but just need to know the amounts of lemon juice/zest for that variation.

Amy
Author:  jeanf [ Sun Apr 07, 2013 9:25 am ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
This blog says 1/2 cup juice but doesn't mention the zest. http://lebaleelee.blogspot.ca/
Author:  BeckyH [ Sun Apr 07, 2013 10:34 am ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
For chiffon sponge cake 1 replace 1/2cup water with juice and zest of three lemons.
Author:  Amy [ Sun Apr 07, 2013 11:15 am ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
Becky,

How about Chiffon Cake II, which is the one I use? Or, does he only provide a lemon variation on 1? Sounds like I should simply replace half the water with lemon juice and add zest. Thanks.

Amy
Author:  phoenix [ Sun Apr 07, 2013 2:33 pm ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
I pm'd you but am afraid that it was too late... :(
Author:  Amy [ Sun Apr 07, 2013 3:17 pm ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
Cake came out just as I remembered...

Thanks all!

Amy
Author:  phoenix [ Sun Apr 07, 2013 10:05 pm ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
Now that I looked it up, I'm going to try it
Author:  Amy [ Mon Apr 08, 2013 4:48 am ]
Post subject:  Re: Professional Pastry Chef by Bo Friberg
It's an excellent recipe.

Amy
Page 1 of 1 All times are UTC - 7 hours [ DST ]
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
http://www.phpbb.com/