Article source: Tokyo baking professional
Author: Omelet sauce
Do you know the top 10 famous desserts in France?
They are
Macaron, caramel pudding, Madeleine, Napoleon, Mousse,
Puffs, Opera House, Brittany, Soufflé, Montblanc
Today I will introduce one of the representatives of these ten French desserts
Opera house cake
There is also an Opera cake according to opera literally translated as
Before that, coffee and chocolate had long since become beloved delicacies
And the perfect collision of the two of them
The result is the classic French cake of the Opera House
Opera house cakes generally have 6-7 layers
Made from almond sponge cake, chocolate ganash,
Coffee cream and chocolate mirror composition
Layers are interlaced
Boxy shape
Plus a smooth mirror surface
It's like a light-filled opera house stage
It also resembles the appearance of the old majestic Paris Opera House
Romantic allegory, glamorous shapes and impeccable taste
Let the opera house cake be popular all over the world as soon as it was born
It is now an indispensable part of the French cake
Coffee and chocolate
They are all fragrant and rich, silky and mellow
And the cascading almond scent bursts out of it
The aroma of coffee and smooth chocolate
It also removes a lot of the stickiness of the sweetness
Authentic opera house cake
The thickness of the sponge cake is strictly required to be 0.5cm
And coffee cream cream and chocolate Ganash
It is also the same height as the sponge cake
Although the opera cake seems to be layered on top of each other
But the whole is not too high
Flat and layered facets
Probably also invisibly satisfied a lot of obsessive-compulsive friends ~ ~
Chocolate is also needed to be handwritten on the surface Opera
It is also a must-have dessert in professional baking schools
There are also many innovative versions today
Shapes and tastes are more varied
Today share the recipe for an opera house
Almond sponge cake
200g eggs
120g almond flour
25g unsalted butter
120g protein
140g sugar
Coffee syrup
100g water
100g sugar
10g instant black coffee powder
Chocolate Ganash
80g 70% dark chocolate
20g unsalted butter
10g light cream
40g whole milk
French coffee cream cream
90g sugar
1/2 vanilla pod
170g softens unsalted butter at room temperature
25g water
10g of mixed coffee liquid
100g eggs
Chocolate mirror
100g 70% dark chocolate
50 g cocoa butter
Production steps
1. Preheat the oven to 210°C.
2. Add 20g of white sugar to the egg white and beat it, set aside and set aside. Stir the whole egg and 125g of white sugar and almond flour in another bowl and add the melted butter.
3. Mix 1/3 of the meringo cream into the egg mixture, quickly stir well, and then add all the egg whites and stir again.
4. Pour the batter into a baking pan with baking paper and smooth the surface (the sponge part of the standard opera cake must be 0.5cm, be careful not to spread the cake batter too thickly).
5. Bake in the oven for 10 minutes, bake and cool, then cut into three equal parts, the specification is 24 * 18cm.
6. Mix 70g of water with ground coffee and heat to a boil. Remove 10 g and set aside (for making coffee cream cream).
7. Heat 40g of water and sugar to a boil, add the coffee liquid made in the previous step and let it cool.
8. Heat the sugar, water and vanilla pods over low heat, then beat the whole eggs. Slowly add the boiling vanilla syrup to the beaten whole eggs, continue to beat until evenly cooled, add the butter softened at room temperature, whisk well and add the 10g of coffee liquid left before continuing to mix.
9. Heat the milk and cream to a boil, add the chopped chocolate and stir until melted, then add the room temperature softened butter and stir until smooth and delicate.
10. Heat and melt the cocoa butter, add the chopped chocolate and stir until completely melted.
11. Take a piece of cake slice, brush it thinly with a layer of chocolate Ganash, turn the cake slices over after cooling, tear off the baking paper on it, and brush 1/3 of the coffee syrup with a brush.
12. Spread 1/2 of the coffee cream on top of the cake and spread flat.
13. Cover with another slice of cake and brush 1/3 of the coffee syrup again.
14. Spread all the Ganash evenly over the cake slices.
15. Cover with the last slice of cake, spread the remaining coffee syrup on the cake slices, and then apply the remaining coffee cream cream. Place in the refrigerator to cool and evenly drizzle with chocolate mirrors.
16. Refrigerate and paint "Opera" with chocolate or decorate with gold leaf.
*Note: Some of the pictures come from the Internet, and the right is used for sharing, such as invasion and deletion.
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