I want to make a baked alaska for my grandson’s birthday and am looking for a 20cm pre baked sponge base, as I only have a smaller mould.
Do they exist in France and what should I ask for please?
I don’t know whether or not they exist Jane but it would probably be un génoise de 20cm prêt à garnir.You could ask your local patissier to make you one . It shouldn’t be a problem as they will be making génoise all the time
Thanks David, I have asked our neighbour who is a baker and he did not recognise it.
I will have to make two bases as my mould is not
big enough.
Our daughter who is staying here says that they have shelves of them in Germany.
home-made is nearly always best… no matter what size… and an investment in a 20cm might well be the way to go…
Did you explain to your baker that you want to make …Dessert bombe Alaske… or perhaps he is not into patisserie…
I did suggest a patissier Stella not a boulanger. Even a boulanger patissier should know what génoise is.
Yes, I agree… bit odd… but there you go… I reckon a new baking tin will come in useful …
This is a one off for my grandson’s birthday. He normally lives in Munich.
I can make two or we will make baked alaska and brown ies as well.
Hi Jane… you could make two… with each slightly different in some way…how yummy…
I could, ut I have already bought enough ice cream fir the 20 cm that I cannot find. It is creme brulee i e cream, which does sound yummy.
I always have creme brûlée ice cream when I’m in La Rochelle. It’s exactly like a good Cornish ice cream.
Une omelette norvégienne surely Stella.
Amazon uk & fr have them.
We make omelette norvégienne on a base of booze-soaked biscuits à la cuiller, usually, rather than génoise, maybe that is why you can’t find them.
That said, they have frozen plain génoises in Thiriet, I have seen them but have no idea about how good they are.
I was looking through the recipes and this is what I found… Bombe Alaska:. round genoese base, centre of ice-cream, soft fruit optional… meringue heaped over everything, then toasted. Perhaps there is more than one sort…I’ve never made either dessert… but it does sound delicious…
We do nit have Thiriet near us. I have made two whisked sponge bases myself this morning and they will become baked alaskas tomorrow.