Opera Cake, France's famous dessert, is a cake with hundreds of years of history, its flavor is just like the opera in general, gorgeous ups and downs. The body of the cake exudes a light aroma of almonds, with the bittersweet taste of chocolate, coffee cream frosting rich and smooth ...... slowly penetrate each other, melting into one, spread on the tongue ......
I've heard so much about Opera (Opera House) ~~~~ Really very delicious ah! The rich chocolate and coffee flavors are unforgettable for everyone who loves desserts.
The traditional Opera **** has six layers, including three layers of sponge cake dipped in coffee syrup and filled with butter, whipped cream and chocolate cream, full of coffee and chocolate flavor, rich and sweet, soft and dense, lip-smacking, melt-in-your-mouth.
There are two different versions of the origin of the Opera Cake.
One theory is that the dessert was originally developed as a popular dessert in a French confectionery cafe.
One theory is that it was originally developed by a French confectionery cafe, and because it was so popular, and because it was located next to the Opera House, the dessert was simply called Opera.
The word "Opera" means "Opera House" in French.
According to another theory, the Opera cake was first created at Dalloyau, a dessert store that opened in 1890, and was named after the square shape of the cake and the thin layer of chocolate drizzled on the top, which resembled the stage of an opera house, and the gold leaf flakes on the top of the cake, which represented the Opera Garnier (the name of the famous original Parisian Opera House).
Opera House cake is known as the best of the cake, the inner core of the stacked up to eight layers, if you count the invisible three layers of coffee syrup is eleven layers of each layer is enough to detonate a strong taste impact, a bite, coffee and chocolate mellow aroma, intermingled with the soft almond cake, in the mouth of the layers of the melting, such as a dream.
The shape of the cake is square, and at first glance it doesn't seem to be a typical French style.
The cake's square shape doesn't seem typically French at first glance, but its restrained appearance feels like it's surrounded by an aura of opulence and elegance.
In the eyes of dessert lovers, Opera Cake is the ultimate treat, and in the eyes of bakers, Opera Cake is a must-have for baking.
This dessert is not particularly difficult to make, but it focuses on a lot of basic skills in the kitchen - whipping skills, chocolate skills, controlling the consistency of the syrup through the temperature, mixing hot syrup and coffee cream, and coordinating the various processes for the sake of efficiency, and so on, all of which you can't pass.
So it's a real challenge for baking enthusiasts. If you can make an Opera Cake, you'll be able to get a diploma in baking!
I want to use a piece of hand-made cake to tell him that I care and miss.
I want to use a fragrant flavor to convey to him the sweetness and attachment that I expect.
Do not need much skill, and not necessarily flashy, simple and lovely look is good,
Like thoughts, quietly lingering in the heart. The Opera House is such a cake.
Cumbersome steps, unhurried production,
Strong feelings are integrated into the layers, the intertwined flavors ......
Chocolate Ganache of the aroma of smooth and beautiful, French coffee white off the cream of the mellow delicate,
Infiltrated with coffee and sugar liquor liquor Chokunda coffee and almond aroma,
The coffee and almond aroma,
The coffee and almond aroma,
The coffee and almond aroma,
The coffee and almond aroma of Chokunda. almond aroma,
sweetness, light bitterness, more fragrant crunchy chocolate layer,
each bite brings a surprise ......
no need to marvel, such a 'weight' combination, the calorie is certainly amazing.
However, if a small square of Opera Cake is right in front of you,
with your eyes closed, you can even feel the slight coolness, smell the aroma of chocolate and coffee,
pick up the tray, and scrutinize the beautiful cross-section of the Opera House,
there is a feeling called lust!
Next we will learn how to make the Opera House, guys try it!
? Prepare the materials ?
Almond flour: 66g ? Chocolate: 50g
Unsalted butter: 113g Egg yolks: 2
Coffee: a little Water: 220cc
Sugar: 139g Instant coffee: 1 tbsp
Whipped cream: 24cc Milk: 24cc
Egg whites: 66g ? Whole Eggs: 2
Gluten Flour: 20g ? Powdered sugar: 66g
?
? Preparation steps ?
1, powdered sugar, almond flour, low gluten flour mix sieve, add half of the egg mix, then add the remaining egg in small batches and stir until the batter is white.
2, unsalted butter insulated hot water dissolved into liquid, add a little 1 mix well.
3, granulated sugar in 3 minutes to add egg whites, whipped, in two add 1, mix, and finally pour 2 into the mix.
4, the batter poured into the baking pan, scrape flat, 200 degrees for about 10 minutes.
5, chocolate ganache: chocolate melted in hot water, milk with whipping cream to boil, slowly pour into the melted chocolate and stir until no particles, put into the cooling some thick feeling when used.
6, coffee cream filling: egg yolks beaten, water and sugar boiled to 118 degrees, like a line slowly poured into the yolks, while pouring and beating, until the batter is white and cooled until (recommended the use of electric whisk).
7, soften the cream into the egg yolk paste in 2 times, stirring until no particles, add coffee extract (plus instant coffee with a little water into a strong coffee liquid) mix well.
8, syrup: water 200cc add sugar 60g boiling, add instant coffee mix sieve cool spare.
9, the combination: the cake is divided into four pieces, the first piece of baking side down on the greaseproof paper, brush with a lot of syrup; 1/3 of the coffee cream filling evenly spread on the cake.
10, the second piece of cake face down on a flat surface, brush with plenty of syrup.
11: Spread the chocolate ganache on the cake; lay the third slice of cake face down, brush with a generous amount of syrup, and spread 1/3 of the coffee buttercream filling evenly and flatly on the cake.
12: Lay the fourth slice of cake face down and brush with a generous amount of syrup.
13: Spread the remaining 1/3 of the coffee buttercream filling on the top in two batches, smooth out and drizzle with mirror chocolate, refrigerate and cut off the excess on all four sides, cut and decorate.
Cooking Tips
1, each layer of cream filling or ganache can be put into the refrigerator for a while.
2, cut with a knife first warm knife, you will cut very flat.
Opera House is the production of a very luxurious and complex procedures of a cake, do taste a mouth full of thick chocolate and butter flavor is really enjoyable, lingering on the tongue, slowly melting in the mouth, the aroma can not be dissipated for a long time ........ It's really a complicated process, but it's totally worth trying the cake, right?
The frustration of failure, the madness of continuous exploration, the harvest of surprises, the satisfaction of taste ......