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9 Holiday Cakes and Treats to Die For

San Francisco Baking Institute

These meringues will be a great compliment to your Bouche de Noel!

Rocher Meringue

Yields: 30 Mushrooms + 150 Rochers

Rocher Meringue Ingredients

.557 kg Sugar #1
.183 kg Water
.557 kg Egg Whites
.057 kg Sugar #2
.335 kg Powdered Sugar

*For a complete chart of baker’s percents and volumes, click here

Rocher Meringue Process

1. Combine sugar #1 and water in a sauce pan.
2. Cook to 240° F then begin to whip whites with sugar #2 to stiff peaks.
3. When the sugar syrup reaches 248° F pour over the whipping whites to make an Italian meringue. Continue to whip until cool.
4. Gently fold in the sifted powdered sugar and pipe as needed. Pipe 20 mushroom caps and 20 mushroom stems and then bake caps and stems in a vented oven at 200° F until completely dry.
5. Once mushrooms are piped, divide the remaining meringue into 2 bowls. Then mix 2 rocher batters into Cocoa nib and Candycane. Fold in gently and drop onto parchment lined sheet pans. Bake them in a convection oven at 350° F with the vent open for 25 minutes or until dry to the touch.

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Featured Author: San Francisco Baking Institute
The San Francisco Baking Institute (SFBI) is a world-renowned leader in artisan bread and pastry education. SFBI’s global alumni base includes thousands of professionals, culinary instructors, and home bakers. Critics hail our book, Advanced Bread and Pastry by Michael Suas and published by Cengage Learning, as the authoritative textbook in the field.