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Professional Pastry Chef by Bo Friberg http://cookaholics.org/viewtopic.php?f=9&t=3086	Page 1 of 1

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Author:	Amy [ Sun Apr 07, 2013 7:18 am ]
Post subject:	Professional Pastry Chef by Bo Friberg
Does anyone have this book? I'm in NJ and don't have mine, but need to know the lemon variation for his chiffon cake. I found the base recipe online, but just need to know the amounts of lemon juice/zest for that variation. Amy

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Author:	jeanf [ Sun Apr 07, 2013 9:25 am ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
This blog says 1/2 cup juice but doesn't mention the zest. http://lebaleelee.blogspot.ca/

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Author:	BeckyH [ Sun Apr 07, 2013 10:34 am ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
For chiffon sponge cake 1 replace 1/2cup water with juice and zest of three lemons.

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Author:	Amy [ Sun Apr 07, 2013 11:15 am ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
Becky, How about Chiffon Cake II, which is the one I use? Or, does he only provide a lemon variation on 1? Sounds like I should simply replace half the water with lemon juice and add zest. Thanks. Amy

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Author:	phoenix [ Sun Apr 07, 2013 2:33 pm ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
I pm'd you but am afraid that it was too late...

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Author:	Amy [ Sun Apr 07, 2013 3:17 pm ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
Cake came out just as I remembered... Thanks all! Amy

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Author:	phoenix [ Sun Apr 07, 2013 10:05 pm ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
Now that I looked it up, I'm going to try it

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Author:	Amy [ Mon Apr 08, 2013 4:48 am ]
Post subject:	Re: Professional Pastry Chef by Bo Friberg
It's an excellent recipe. Amy

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