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Amy
 Post subject: Professional Pastry Chef by Bo Friberg
PostPosted: Sun Apr 07, 2013 7:18 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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
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jeanf
 Post subject: Re: Professional Pastry Chef by Bo Friberg
PostPosted: Sun Apr 07, 2013 9:25 am 
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Location: Near Toronto, Ontario, Canada
This blog says 1/2 cup juice but doesn't mention the zest. http://lebaleelee.blogspot.ca/
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BeckyH
 Post subject: Re: Professional Pastry Chef by Bo Friberg
PostPosted: Sun Apr 07, 2013 10:34 am 
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Posts: 1149
For chiffon sponge cake 1 replace 1/2cup water with juice and zest of three lemons.
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Amy
 Post subject: Re: Professional Pastry Chef by Bo Friberg
PostPosted: Sun Apr 07, 2013 11:15 am 
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Location: Telluride, CO
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
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phoenix
 Post subject: Re: Professional Pastry Chef by Bo Friberg
PostPosted: Sun Apr 07, 2013 2:33 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
I pm'd you but am afraid that it was too late... :(
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Amy
 Post subject: Re: Professional Pastry Chef by Bo Friberg
PostPosted: Sun Apr 07, 2013 3:17 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Cake came out just as I remembered...

Thanks all!

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

Amy
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