Get the latest Genoise recipes from Group Recipes. http://www.grouprecipes.com/tag/genoise Chocolate pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. This one is especially good piped into tart shells and topped with raspberries and try an extraordinary whip cream topping. Finally, try drizzling the combination of a raspberry sauce and chocolate sauce, sparingly of course. http://www.grouprecipes.com/107628/chocolate-pastry-cream.html This is the mainstay cake of French pastry. It's an Italian sponge cake, leavened only with eggs. On its own, it isn't particularly remarkable. A genoise is dry and a bit dull. But because it is dry, the genoise is very easy to split, and once you add filling, the dryness makes no difference. It's a great cake to work with. Because this cake is leavened only by the air whipped into the eggs, follow the directions carefully with respect to beating the eggs and folding in the dry ingredients. This will make a better cake with a finer crumb if you use cake flour, and whereas sifting is, in most cases, superfluous, it's mandatory with this cake. http://www.grouprecipes.com/11323/genoise-with-french-buttercream.html Classic cake, wonderful and delicious. It isn't difficult and it is hands down a showstopper. http://www.grouprecipes.com/11045/orange-liqueur-cake.html