PAT.04.0001
Biscuit Joconde — Almond Sponge Sheet
Biscuit Joconde is a thin, supple almond sponge sheet essential to the construction of entremets, op…
PAT.04.0002
Génoise — French Whole-Egg Sponge Cake
Génoise is the foundational whole-egg sponge of French pâtisserie, relying entirely on the aeration …
PAT.04.0003
Pâte à Biscuit — Separated Egg Sponge
Pâte à biscuit is the classical separated-egg sponge method, predating the whole-egg génoise and pro…
PAT.04.0004
Succès — Praline Meringue Cake
The Succès is a composed gâteau built from nut meringue discs — typically almond or a combination of…