FR2695541A1 - Almond paste topping for cakes - is made by mixing icing sugar, ground almonds and egg white, and is applied to top of cake prior to baking. - Google Patents

Almond paste topping for cakes - is made by mixing icing sugar, ground almonds and egg white, and is applied to top of cake prior to baking. Download PDF

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Publication number
FR2695541A1
FR2695541A1 FR9211294A FR9211294A FR2695541A1 FR 2695541 A1 FR2695541 A1 FR 2695541A1 FR 9211294 A FR9211294 A FR 9211294A FR 9211294 A FR9211294 A FR 9211294A FR 2695541 A1 FR2695541 A1 FR 2695541A1
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FR
France
Prior art keywords
cake
icing sugar
cakes
baking
egg white
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR9211294A
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French (fr)
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FR2695541B3 (en
Inventor
Payet Rene
Toupet Joseph
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to FR9211294A priority Critical patent/FR2695541B3/en
Publication of FR2695541A1 publication Critical patent/FR2695541A1/en
Application granted granted Critical
Publication of FR2695541B3 publication Critical patent/FR2695541B3/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

A prod for improving the gustatory and aesthetic qualities of confectionery, esp Gateaux de Rois, is made by mixing icing sugar, ground almonds and egg white to form a firm homogeneous paste, and distributing the paste on top of the cake prior to baking. Pref the compsn is made by hand mixing 400 g icing sugar, 33 g ground almonds and 1 egg white to form a homogeneous firm paste. A handful of the paste is distributed over the top of the uncooked cake mix (which has previously been glazed with egg yolk), esp by sprinkling between the thumb and index finger, and the cake is baked in an oven preheated to ca 180 deg C. ADVANTAGE - When the compsn is applied to the top of cakes such as Gateaux De Rois prior to baking, the cake rises better and does not sink upon cooling. The appearance, flavour and keeping properties of the cake are all improved.

Description

Procédé de fabrication et d'utilisation d'un produit améliorant la qualité des gSteaut briochés et, notamment des gâ- teaux de rois.Process for the manufacture and use of a product improving the quality of brioche cakes and, in particular, king cakes.

La présente création a pour but de fabriquer un produit ap pelez "pralin maison" qui améliore incontestablement les qualité gustatives et esthétiques des gâteaux de rois.The purpose of this creation is to make a product called "homemade praline" which undoubtedly improves the taste and aesthetic quality of kings' cakes.

Actuellement, il existe un produit appelé pralin dont la dé finition donnée par le petit Larousse est "Préparation de sucre cuit et d'amandes destinée à recouvrir un gâteau ou à fourrer un bonbon".Currently, there is a product called praline whose definition given by the little Larousse is "Preparation of cooked sugar and almonds intended to cover a cake or to fill a candy".

Les différences essentielles entre ce pralin et celui qui résulte de la présente invention se situent 1 - dans sa composition qui comprend
- du sucre glace
- des amandes effilées du idu blanc d'oeuf 2 - dans la façon de le fabriquer qui consiste à mélanger à
la main le sucre glace, les amandes effilées et les
blancs d(oeufs. The essential differences between this praline and that resulting from the present invention lie 1 - in its composition which comprises
- icing sugar
- slivered almonds from idu egg white 2 - in the way of making it which consists of mixing with
hand icing sugar, flaked almonds and
egg whites.

(pour 8 à 12 gâteaux, selon leur taille) il faut
- 1200 grammes de sucre glace,
- 100 grammes d'amandes effilées,
- 3 blancs d'oeufs
utilisés comme suit a - On verse le sucre glace dans un récipient, b - on verse les amandes sur le sucre glace, c - on mélange le tout, à la main, de façon à obtenir un
ensemble homogène, d - on incorpore les blancs d'oeufs, e - on mélange le tout à la main jusqu'à obtention d'une pâ-
te ferme mais homogène, f - la pâte préparée destinée à devenir le gâteau de roi est
dorée, g - on prend une poignée du produit obtenu selon les indica
tions ci-dessus et on le répartit sur le dessus de la
pâte destinée à devenir le gâteau de rois, en l'égrenant
régulièrement entre le pouce et l'index. (for 8 to 12 cakes, depending on their size)
- 1200 grams of icing sugar,
- 100 grams of flaked almonds,
- 3 egg whites
used as follows a - We pour the icing sugar into a container, b - we pour the almonds on the icing sugar, c - we mix everything, by hand, so as to obtain a
homogeneous whole, d - incorporate the egg whites, e - mix everything by hand until a dough is obtained
closes but is homogeneous, f - the prepared dough intended to become king's cake is
golden, g - we take a handful of the product obtained according to the indica
the above and spread it over the top of the
dough intended to become the cake of kings, by shelling it
regularly between thumb and forefinger.

La cuisson de la pâte, recouverte du produit faisant l'objet des présentes, se fait dans un four chauffé à 1800 environ, sans buée, à ouras ouverts ou, à défaut, portes entrouvertes.The cooking of the dough, covered with the product which is the subject of the present, is done in an oven heated to around 1800, without fogging, with open uras or, failing that, ajar doors.

La pâte en cuisant gonfle davantage et ne retombe plus en refroidissant. L'aspect, le goût et la conservation du gâteau sont alors bien supérieurs aux gâteaux de rois actuels.The dough, when baking, swells more and does not fall out when cooled. The appearance, taste and conservation of the cake are then much superior to current king cakes.

Le produit fabriqué selon l'invention a une couleur blanc cassé, mais on peut, sans sortir du cadre de l'invention, créer le même produit, mais de couleurs diverses, en incorporant simplement les colorants autorisés par la loi.The product produced according to the invention has an off-white color, but it is possible, without departing from the scope of the invention, to create the same product, but of various colors, by simply incorporating the dyes authorized by law.

L'invention ntest pas limitée aux exemples ci-dessus décrits à partir desquels on pourra créer d'autres normes et d'autres modes de réalisation, sans pour cela sortir du cadre de l'invention. The invention is not limited to the examples described above from which other standards and other embodiments can be created, without thereby departing from the scope of the invention.

Claims (5)

REVENDICATIONS 1- Produit créé pour améliorer les qualités gustatives et es-. 1- Product created to improve taste and flavor. thétiques des pâtisseries et, plus particulièrement, des gâ- teaux de rois, caractérisé par le fait qu'il se compose de sucre glace, d'amandes effilées et de blancs d'oeufs, que le tout est mélangé à la main jusqu'à l'obtention d'une pite ferme homogène et que ce produit est réparti ensuite sur le dessus du gâteau avant sa mise au four.aesthetics of pastries and, more particularly, of king cakes, characterized by the fact that it consists of icing sugar, flaked almonds and egg whites, which are all mixed by hand until obtaining a homogeneous firm pite and that this product is then distributed over the top of the cake before placing it in the oven. 2- Produit, selon la revendication 1, caractérisé en ce que les proportions de base des composants sont de 400 grammes de sucre glace pour 33 grammes d'amandes effilées et 1 blanc d'oeuf. 2- Product according to claim 1, characterized in that the basic proportions of the components are 400 grams of icing sugar per 33 grams of flaked almonds and 1 egg white. 3- Produit, selon les revendications 1 et 2, caractérisé en ce que les ingrédients sont mélangés à la main jusqu'à obtention d'une pâte ferme mais homogène.3- Product according to claims 1 and 2, characterized in that the ingredients are mixed by hand until a firm but homogeneous paste is obtained. 4- Produit selon les revendications 1, 2 et 3, caractérisé en ce que la pâte obtenue est répartie régulièrement, à la main, en l'égrenant entre le pouce et l'index sur le futur gâteau prêt à cuire.4- Product according to claims 1, 2 and 3, characterized in that the dough obtained is distributed regularly, by hand, by shattering between the thumb and forefinger on the future cake ready to bake. 5- Produit, selon les revendications précédentes, caractérisé en ce qu'il est placé avant la cuisson de la pâte, et non après, comme un simple élément de décoration. 5- Product according to the preceding claims, characterized in that it is placed before cooking the dough, and not after, as a simple decorative element.
FR9211294A 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes. Expired - Fee Related FR2695541B3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9211294A FR2695541B3 (en) 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9211294A FR2695541B3 (en) 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Publications (2)

Publication Number Publication Date
FR2695541A1 true FR2695541A1 (en) 1994-03-18
FR2695541B3 FR2695541B3 (en) 1994-12-30

Family

ID=9433768

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9211294A Expired - Fee Related FR2695541B3 (en) 1992-09-17 1992-09-17 Method of manufacturing and using a product improving the quality of brioche cakes and, in particular, kings cakes.

Country Status (1)

Country Link
FR (1) FR2695541B3 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2769472A1 (en) * 1997-10-13 1999-04-16 Philippe Chapon Preservation of dried fruit and vegetables
FR2811515A1 (en) * 2000-07-17 2002-01-18 Gilles Baisse Process for preparation of pastry confection comprises preparing base, filling base with intermediate composition made of butter and grated uncooked almonds prior to first baking and before filling, and second baking
FR3027190A1 (en) * 2014-10-20 2016-04-22 S A R L Cleret PROCESS FOR PRODUCING BRIOCHEA PASTRY AND PASTRY SO OBTAINED

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2769472A1 (en) * 1997-10-13 1999-04-16 Philippe Chapon Preservation of dried fruit and vegetables
FR2811515A1 (en) * 2000-07-17 2002-01-18 Gilles Baisse Process for preparation of pastry confection comprises preparing base, filling base with intermediate composition made of butter and grated uncooked almonds prior to first baking and before filling, and second baking
FR3027190A1 (en) * 2014-10-20 2016-04-22 S A R L Cleret PROCESS FOR PRODUCING BRIOCHEA PASTRY AND PASTRY SO OBTAINED

Also Published As

Publication number Publication date
FR2695541B3 (en) 1994-12-30

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