White Chocolate Genoise

Instructions

1. 1

   Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.

   Tip: Use a baking sheet that can withstand the heat.

2. 2

   Sift the flour, sugar, and salt into a large mixing bowl.

   Tip: Make sure to sift the dry ingredients to remove any lumps.

3. 3

   In a separate bowl, whisk together the eggs, white chocolate, and vanilla extract until well combined.

   Tip: Make sure to whisk the eggs until they become light and fluffy.

4. 4

   Add the softened butter to the egg mixture and whisk until smooth.

   Tip: Make sure to whisk until the butter is fully incorporated.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.

   Tip: Make sure to mix until the batter is smooth and even.

6. 6

   Pour the batter into a piping bag fitted with a large round tip and pipe into 6-8 genoise shapes.

   Tip: Make sure to pipe the batter evenly to achieve the desired shape.

7. 7

   Bake the genoise for 18-20 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Make sure to check the genoise frequently to avoid overcooking.

8. 8

   Remove the genoise from the oven and let cool in the pan for 5 minutes.

   Tip: Make sure to let the genoise cool slowly to prevent it from breaking.

9. 9

   Dust the genoise with powdered sugar and serve with a drizzle of white chocolate glaze.

   Tip: Make sure to serve immediately to preserve the texture.

10. 10

    To make the white chocolate glaze, melt the white chocolate in a double boiler and whisk until smooth.

    Tip: Make sure to whisk until the glaze is smooth and even.