Opera cake, a famous dessert in France, is a cake with a history of hundreds of years, and its taste is as gorgeous as opera. The cake body exudes a faint almond aroma, and with the bitter and sweet taste of chocolate, the coffee cream is rich and smooth ... slowly permeates each other and blends into one, spreading on the tip of the tongue. ...

I've heard a lot about the name of Beijing Opera ~ ~ ~ It's really delicious! The rich fragrance of chocolate and coffee makes everyone who loves dessert linger.

The traditional opera house has six floors, including three layers of sponge cake soaked in coffee syrup and fillings made of butter, fresh cream and chocolate cream. Full of the aroma of coffee and chocolate, sweet and greasy, soft and dense, with fragrant lips and teeth, it melts in the mouth.

There are two different opinions about the origin of opera cake.

One view is that this dessert was originally a popular dessert developed by a dim sum coffee shop in France. Because of its high popularity, the store is next to the opera house, so it is simply called the opera house.

Because the word "Opera" means "opera house" in French.

On the other hand, the opera cake was first created in Dalloyau, a dessert shop opened at 1890. Because of its square shape and a thin layer of chocolate, it looks like the stage of an opera house. The gold foil on the surface of the cake represents the opera house Canil (the name of the famous Paris opera house), hence its name.

Opera cake is called the best cake, with eight inner layers. If you count the invisible three layers of coffee syrup, there are eleven layers, and each layer is enough to detonate a strong taste shock. Take a bite, soft and mellow coffee and chocolate, mixed with the softness of almond cake, melt in your mouth layer by layer, like a dream.

The shape of the cake is square. At first glance, it doesn't seem to be a typical French style. But its introverted appearance gives people the feeling that it is surrounded by a rich and elegant gas field.

In the eyes of dessert control, opera cake is the best enjoyment, while in the eyes of bakers, opera cake is a must for baking.

Although there is no special difficulty in making this dessert, it concentrates many basic skills in the kitchen-sending skills, chocolate skills, controlling the concentration of syrup by temperature, mixing hot syrup with coffee cream, coordinating various processes for efficiency and so on. None of this will pass.

So it is really a big challenge for baking enthusiasts. If you can skillfully make opera cakes, you can get a diploma in baking!

I want to tell him with my own cake that I care about him and miss him.

I want to convey to him a fragrant smell, the sweetness and attachment I expect.

It doesn't need much skill, and it doesn't have to be gorgeous. Just plain and lovely.

Just like missing, it lingers quietly in my heart. The opera house is a cake.

Complicated steps, easy manufacture,

Deep feelings blend into the layers of intertwined flavors. ...

Chocolate ganache is smooth, French coffee cream is mellow and delicate,

Coffee and almond aroma of Jokunda soaked in coffee liqueur,

Sweet, slightly bitter, more crispy chocolate layer,

Every bite brings surprises. ...

Not surprisingly, such a' weight' combination is of course surprisingly hot.

However, if a little opera cake is in front of you,

Close your eyes, you can even feel the cool breath, smell the aroma of chocolate and coffee,

Pick up the tray and look at the beautiful part of the opera house.

There is a feeling that I can't stop!

Next, let's learn how to make an opera house. Friends, come and try it!

? Prepare materials?

Almond powder: 66g? Chocolate: 50g

Salt-free cream: 1 13g? Egg yolk: 2 pieces

Coffee: One o'clock? Water: 220 ml

Sugar: 139g instant coffee: 1 spoon.

Cream: 24c? Milk: 24 degrees Celsius

Protein: 66g? Whole eggs: 2

Low gluten flour: 20g powdered sugar: 66g

?

? Production steps?

1, sugar powder, almond powder and low-gluten flour, mix and sieve, add half of the eggs and mix, then add the remaining eggs in stages and stir until the batter turns white.

2. Melt the unsalted cream into liquid state, add a little 1 and mix well.

3. Add the protein into the sugar three times, stir, add 1 twice, stir, and finally pour 2 into the mixture.

4. Pour the batter into the baking tray and scrape it flat for about 200 degrees 10 minute.

5, chocolate Ganesh: chocolate insulation water melts, milk and whipped cream are boiled, slowly poured into the melted chocolate and stirred until there are no particles, and can be used after cooling.

6. Coffee cream filling: Break up the egg yolk, add water and sugar and cook until it is 1 18 degrees. Slowly pour it into the egg yolk like a thread, beating while pouring it until the batter turns white and cools (electric egg beater is recommended).

7. Add the softened cream into the egg yolk paste twice, stir until there are no particles, add coffee essence (add instant coffee and add water to make a thick coffee liquid), and stir evenly.

8. Syrup: Add 60 grams of sugar to 200 ml of water and bring to a boil. Add instant coffee, mix, sieve and cool.

9. Combination: Divide the cake into four pieces, put the first baking face down on oil paper and brush a lot of syrup; Spread 1/3 coffee cream filling evenly on the cake.

10, the second cake was laid flat face down and brushed with a lot of syrup.

1 1, coated with chocolate Ganesh; Spread the third cake face down, brush a lot of syrup, and then spread the 1/3 coffee cream filling evenly on the cake.

12, the fourth cake was laid flat face down and brushed with a lot of syrup.

13. Spread the remaining 1/3 coffee cream stuffing on the surface twice, smooth it, pour mirror chocolate on it, cut off the excess parts on four sides after refrigeration, and decorate it after cutting.

knack for cooking

1, each layer of cream stuffing or ganache can be refrigerated in the refrigerator for a period of time.

When cutting with a knife, warm the knife first, and it will cut smoothly.

Opera House is a very luxurious cake with complicated procedures. After tasting it, you really enjoyed the thick chocolate and butter, which lingered on the tip of your tongue, slowly melted in your mouth, and the fragrance could not be dispersed for a long time ... This is really a cake worth trying, no matter how complicated the process is.

The frustration of failure, the constant exploration in madness, the surprise of harvest and the satisfaction of taste. ...