French Patisserie

Genoise Sponge
Sponges

Sponges and Meringue Layers Introduction

Layes of sponges form the basis of many spectacular French cakes and desserts. These are known as Biscuits, which means “cooked twice”. In the past when ovens were not as efficient as they are today, the thin layers were often baked for a second time to make them firmer. With […]