Chapter 9 of 17 from Dominique Ansel

Chocolate Cake Base: Biscuit

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A favorite of Chef Dominique's, biscuit is a French-style sponge cake that is light and gluten-free. Learn Chef’s tips for mixing, baking, and cutting perfect biscuit layers that will be used to build a delectable chocolate mousse cake.

Topics include: French Meringue • Baking the Biscuit • Cutting the Biscuit

A favorite of Chef Dominique's, biscuit is a French-style sponge cake that is light and gluten-free. Learn Chef’s tips for mixing, baking, and cutting perfect biscuit layers that will be used to build a delectable chocolate mousse cake.

Topics include: French Meringue • Baking the Biscuit • Cutting the Biscuit

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

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The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “World’s Best Pastry Chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

We have traveled from the US to Paris for croissant classes and his recipe and instructions are easy to follow and the best we found.

I do not like cooking but this class really inspired me to give it a try! Great instructor! I am looking forward to visit his bakery in Manhattan.

Lesson 16 has no PDF, but Dominique is utterly delightful

I loved this class and Dominic's lesson's are invaluable. I just would have liked more or even a follow up class looking into things in depth. Thank you!!!

Comments

Howard S.

I had an issue with the biscuit coming out way too light and fluffy. Once cooled and removed from the sheet pans they wouldn't hold together for anything. The batter (if that's what you want to call it) looked more like a souffle consistency. Tasted great though! Tried a couple of times. As others have commented there are a few inconsistencies between the videos and the recipes.

Donald B.

My first attempt today. Using the amounts specified in the workbook I found I had too much stuff for a half sheet pan. I used a great deal of the mixture filling the half sheet pan to near the top edge. That gave a final product about 3/8 in (9 mm) thick. Cooking time maybe 10 min. Still I was able to cut out and handle the two 8 " disks without difficulty. I believe his cakes are more about ¼ " thick from my viewing the video. Using the remaining material I filled a ¼ sheet pan and got a second disk, this one 1/8 " (3 mm) thick. My thoughts if you want two 8" cakes, then cut the recipe by ⅓. I'm hoping someone from Master Class will check this out. Are other students finding the Hub valuable? I'm not.

Felix N.

I didn't like this tutorial. Tried 2 times, and failed both times. There are a few discrepancies between the video and the workbook for example cooking time. Also in the workbook two sheets, in the video only one sheet. I do miss details and a few shots of the oven while it is baking. They are in the workbook but not in the video, and I believe it is quite essential to be able to tell optically when it is underdone, overdone, and perfect. I failed probably because of that. Does he use a silicon mat, or an air-mat, which has holes in it? I would like to get links to exactly what kind of mat he is using.

A fellow student

superb, can i mix the coco powder directly with yolks in mixxer? or it will deflate something?

Zakiah M.

1. I baked this but it seems like the batter is way much more than for just 1 sheet pan. I have to make use 2 large sheet pans (than can easily gave me 2 units of 8 inch cake rounds each. 2. Do you have any recommended brand for the cocoa powder. I used Nestle’s Toll House Cocoa Powder, but the colour of my cake is not as dark.

A fellow student

IN the video, Chef Ansel bakes a single half-sheet, but the instructions (PDF) tell you to divide the batter in two sheets - I imagine it's not correct? Because it says in the PDF that the amount is enough for one cake, 8 inch, 2 layers. So one baking sheet should be all you need.... can someone enlighten me?

Margaret E.

Need to watch the next session, do we need a ring form or can we use a round pan. I've never seen anything quite like this so i'm looking forward to trying it.

Rene'e C.

Yum, those cake rings are quite thin, and the biscuits are too ,wondering if shimmied the ring with Care could Skip The Knife process

Marlene M.

A pop-up window suggests downloading the cookbook. Where is the cookbook? Having it when I bake the cake is important.

graziellat

bonjour est ce que le BAKING POWDER c'est la même chose que la LEVURE CHIMIQUE ? Qu'est ce que le BAKING SODA? merci pour la réponse...

Transcript

This is a classic French sponge cake. I love this cake because it's flourless-- it's a lot lighter. It's different than any classical American cake. We are going to build our-- what we call our mini me cake-- mini me for miniature meringues. It's a little more intricate, it's a little bit more delicate, and I'm going to show you how to assemble everything together. I'm going to show you how to make our chocolate cake. It's one of the first cakes I actually made for the bakery when we opened seven years ago. So just a few ingredients. Once again, everything's prepared ahead of time. We have our yolks and sugar that we're going to mix into the mixer in very high speed to have something very light and fluffy. I'm going to bring this up and add the sugar little by little. So now we're done with our yolks and sugar. They've been whipping for a few minutes, and as you can see, they'll be like very light and fluffy and it'll be like almost like you're-- like a ribbon. So the texture should be pale, very pale. It goes from this dark yellow to this very pale yellow. And the reason why we're whipping so much is to make this biscuit, this sponge cake, very fluffy and very light. We'll then place this yolk mixture into a larger mixing bowl, which we'll use to mix the rest of the ingredients. So this is our first step. We're now going to make a meringue and then combine everything together. So we now have our clean mixing bowl. Very important-- really, really dry for the meringue. So the meringue is very, very delicate. Those egg whites and sugar-- two simple ingredients. We want to make sure everything is clean and dry before we start. We're going to start with just the egg whites. So make sure there's nothing inside-- no shell, no egg yolks, and you'll have a proper meringue that whips very well. So if there's just even like a tiny bit of water on the side, it won't whip very well. We're going to use a whisk. I always use a mixer-- I don't ever do it by hand. I'll get tired before I can even whip them. So just try to do the same at home. We're going to start with the egg whites with a whisk attachment, and then we'll start adding sugar only when the meringue gets light and fluffy-- when you start seeing this white, foamy texture on the surface. And that's very important, because if you add your sugar too early, the egg whites are going to be too heavy, and therefore you're not going to be able to whip it as well. It's when I start adding my sugar. So little by little. So our meringue is finished here, and what you're looking for is for something that is like very light and fluffy. I always compare it to a shaving foam, so a thick shaving foam-- that's what it should look like. Once you stop the meringue, make sure you don't stop at all. Keep on stirring. We want to prevent the meringue from setting. If you leave it in a bowl and you wait a few minutes, the meringue will be clumpy and will have pieces. So what I do-- I fold the meringue...