The Art of French Pastry

butter to their génoise to
produce a richer cake.
The proportion of butter
added is 20 percent of the
weight of the eggs. (So for
this recipe you would use
38 grams of butter.) I
prefer to use clarified
butter, but for a small
amount like this you can
also use melted butter
that isn’t clarified. Melt the
butter at 50 percent