Gently stir the glaze to avoid incorporating air. Place all the ingredients in a bowl and melt over a bain-marie. Remove from heat and add the coffee extract. Add the coffee extract.īring the sugar and water to a boil. Once completely cooled, continue whisking and add the butter, little by little. Continue to whisk until room temperature. Once all the syrup has been added, increase speed to high. Pour the syrup into the egg in a thin stream, whisking on medium. Pour the water in a small saucepan and cover with the sugar. Stir until smooth.īeat the eggs to ribbon stage in a stand mixer fitted with the whisk attachment. Pour cream over the chopped chocolate and let sit for a minute to let the chocolate melt. Bake until deep golden brown, about 18 to 22 minutes, quickly rotating halfway. When the mixture is smooth, gently fold in the remaining meringue.ĭivide the mixture between the two prepared pans, Place pans in oven and turn temperature down to 375☏. Whip until you reach medium-stiff peaks.įold ⅓ of the meringue into the yolk mixture, followed by the flour. Increase the speed of the mixer and slowly pour in the rest of the sugar. To make the meringue, whisk the egg whites until soft peaks form. Add the last 2 eggs and whisk on high for another 5 minutes. In a stand mixer fitted with the whisk attachment, whisk the confectioner’s sugar, almond flour and 4 of the eggs on high, until mixture doubles in volume, about 4 minutes. This opera cake was the technical bake for French Patisserie Week on The Great Canadian Baking Show. Opera means elegance and if you write or appear like a child, your cake is not going to look very elegant at all," says Great Canadian Baking Show judge Bruno Feldeisen. The final flourish is the word Opera written on the top of the cake. Opera cake is a complex dessert, made with joconde sponge, chocolate ganache, coffee buttercream and chocolate glaze - all in perfect even layers.
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