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Hi, I'm Lucy! Welcome to My Corner! I’m always interested in learning something new. Cooking, Baking, Quilling, Sewing, Crafting, I never know what is next......

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歌剧院蛋糕(欧培拉)Opera Cake--昏六年  

2011-10-31 10:24:17|  分类: 快乐烘焙 |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |

   歌剧院蛋糕(欧培拉)Opera Cake

For English Recipe Please Scroll Down to the Bottom of the Blog

     岁月把棱角都磨圆了,六年一眨眼迷迷糊糊的就这么过了。在一起的日子有过欢乐有过失落也有过迷茫和困惑。没有什么特别的来庆祝这一天,只是想很认真的做一个蛋糕,这个蛋糕能代表我们走过的六年。

 

IMG 127' 

      当初的想法是想做一个翻糖蛋糕,上面装饰六朵玫瑰,后来主意又变了。想想这六年,一个带玫瑰的翻糖蛋糕难以表达我内心的感受,所以想到了这个歌剧院蛋糕(欧培拉)-Opera Cake. 它层层叠叠又是杏仁蛋糕,又是咖啡,又是巧克力寓意着又是苦又是甜,对于这六年再恰当不过了。再说人生不就如一场戏吗?人人都在这舞台上尽情的表演,也许我们的这出戏比较平淡没有波澜壮阔的气势,也没有跌撞起伏的悬念,也许这就是我们的生活--平平淡淡。

 

歌剧院蛋糕(欧培拉)Opera Cake 

       最好的歌剧院蛋糕出自法国巴黎的Dalloyau, 发音为doll-why-oh.它的造型灵感来自法国歌剧院加尼叶Palais Garnier——方方正正的形状,像极了歌剧院里大舞台,蛋糕表面也会缀上一片金箔,象征着歌剧院加尼叶Palais Garnier。传统的剧院蛋糕有7层,其中3层杏仁蛋糕Joconde(也有人用4层杏仁蛋糕),每层都用加了咖啡酒kahlua的咖啡糖浆coffee syrup浸泡,2层法式焦糖咖啡奶油coffee buttercream,中间是巧克力甘那许chocolate ganache,顶层表面是薄薄的黑色巧克力chocolate glaze。法国西点师傅会在蛋糕上写上了自己的名字或者Opera,后来也有人在上面画个五线谱乐符,但无论是哪一款设计都充满了音乐、歌剧院的色彩。光听这一长串的名字就会让你浮想联翩了吧!!华丽丽的蛋糕没得说!!

 

Opera cake

法国巴黎的Dalloyau

Opera cake

这个就是著名的Palais Garnier歌剧院

Opera cake

Dalloyau为了庆祝歌剧院蛋糕诞辰100周年特别将剧院搬上了蛋糕

以上三张图片来源于:parisbreakfasts

歌剧院蛋糕(欧培拉)Opera Cake 

      我的蛋糕提前一天做好就差最后装饰,结果周年下午领导突然冒出想要带我们去看房,所以蛋糕装饰就给放下了,不知道几时才能回来,我提前把蛋糕的边角余料给了一点给领导品尝,领导说,恩,有点儿像提拉米苏!外行了吧!!但是我没有告诉他是什么蛋糕来的。歌剧院蛋糕里面也用了做提拉米苏的kahlua咖啡酒,(这一点让领导也上当了。)让杏仁蛋糕浸泡在含有咖啡酒的咖啡糖浆里,使蛋糕口感更加松软,咖啡香气更浓郁,歌剧院蛋糕还加上法式焦糖咖啡奶油,浓浓的焦糖咖啡味道加上细腻的奶油使整个蛋糕都提高了一个档次,(我做完以后偷吃了一点,就知道这个蛋糕一定好吃。)中间的巧克力甘那许和顶层脆脆的巧克力,让整个蛋糕把巧克力的苦甜和咖啡的香味完美的结合在一起,咬一口满口流香,回味悠长。提拉米苏马卡龙和欧培拉都是法国甜品的经典,有幸这三种甜品都尝试过了,虽然都是些山寨版,哈哈!!

     那晚从外地回来,领导经过先前的诱惑已经是等不及了,第一件事就是吃蛋糕。因为走得匆忙没有装饰完,但是在走之前已经想好如何装饰只是时间太短来不及实施。好久不拿标花袋的手老抖,不敢直接在蛋糕上标花,所以在蜡纸上画上图形再挤上巧克力甘那许,放冰箱冷藏,等回家以后就可以直接放在蛋糕上意思意思就可以了。但是老天就是不能成全我,加了黄油的巧克力虽然冷藏了7个小时以后有些变硬,但是太薄太细了,一放到室温就回软,根本没有办法移到蛋糕上。看看都太晚,大家都累了想早点休息又不想错过这一天,所以建议先吃蛋糕,切完以后仍然保持正方形,第二天再装饰。折腾了一天坐下来吃着这豪华的蛋糕,一点儿没有遗憾。 我家领导通常都比较挑剔的,唯独对这款蛋糕他没有说三道四,他是非常喜欢这款欧培拉,非常值得一试的经典甜品。他奶奶说,哇,这个蛋糕一定很贵吧!!哈哈,自己做怎么也比买的便宜,虽然用了不少的黄油,杏仁和巧克力。

     整个蛋糕看配方估计就会让很多人吓倒,我光看英文长长的好几篇都有些打退堂鼓,后来慢慢静下心来看了一遍,好像也不是很难,稍微难一点的就是做法式焦糖咖啡奶油。其他的都很简单,因为蛋糕是组合的,中间的夹馅都可以提前做好,放冰箱冷藏几天到一个月。所以如果有计划要做可以分批进行,提前一天组装就会容易很多。

歌剧院蛋糕(欧培拉)Opera Cake

    说说我那天做蛋糕的花絮:

  1.  做焦糖。27日我正在熬糖浆,温度需要达到255F/124C,我的已经到了200F,领导突然来电话,他到超市买东西找不到钱夹了,让我看看在不在家里,钱夹找到了,这边糖浆温度已经到了300F,我赶快倒入蛋液里,结果糖浆都可以拉出丝来了,倒入蛋液的那些糖马上凝固成块,在搅拌机里打得乒乒乓乓的响,可惜了鸡蛋,可惜了香草豆荚,不得不倒了重来。
  2. 按传统歌剧院蛋糕一般7层,中国人喜欢吉利,在参考了Jane的做法后,我决定做8层,但是不是她那样底部用了巧克力,感觉巧克力甘那许chocolate ganache太多,所以就把这个用来垫底了,不太成功,冷藏以后底部还是有些粘乎乎的,铲起来比较困难。特别是在做了顶层巧克力淋面以后很难把蛋糕从网架上取下来,用了长的刀插入蛋糕底部,蛋糕太重抬不起来,最后不得不用手,结果在蛋糕的一边留下两个坑,还好要裁边,裁掉以后基本上看不到缺陷。
  3. 相机。我用了三个相机,第一个相机当做到蛋糕最后一步,记忆卡满了,要删还删不掉,是他爸的老相机,只会照不会删。抓急,把他奶奶的小相机拿来照,本来以为充电底座找到了,可以下载,昨天下载才发现,还是没有小头的USB,他爸找来读卡器也读不出来,总算可以下载,有了图标看不到图片,几乎90%的过程图都在这个相机里,再次晕倒!!今天出去买USB店员说那种是特制的,要到厂家买!!继续晕!!没有办法,过程图只有等买到USB再补。!
  4. 巧克力标花。因为偷懒用巧克力甘那许不能定型,所以第二天还是决定用巧克力来做上面的心型和音符。用巧克力标花还是第一次,手抖啊,两个心型和一个音符都是抖出来的。远看还行,近看他爸说的就是一根受苦受难的蚯蚓,特别是从旁边看,一点儿都不平整。我都说将就了,看看最后还剩下些白巧克力最后全部挤入早先买的模子里,还想挤一些奶油在蛋糕上把巧克力放上去,做得立体一点再照像最后不想折腾了,直接放上面。

 

歌剧院蛋糕(欧培拉)Opera Cake

********************歌剧院蛋糕的制作********************

附杏仁脱皮的方法

转载请明确注明出处和链接,谢谢合作。

 

配方改编自Paris Sweets: Great Desserts from the City's Best Pastry Shops by Dorie Greenspan (Broadway Books, 2002).

烤盘大小不一样,做法我有些改动,巧克力甘那许chocolate ganache,接受领导的意见配方也改动了,巧克力淋面The chocolate glaze我减少了用量,咖啡糖浆The coffee syrup,采用了Jane的做法,增加了kahlua咖啡酒,我都在英文那里用红字添加了改动部分。接受书作者的建议在巧克力甘那许chocolate ganache和法式焦糖咖啡奶油coffee buttercream两部分中撒上了烤过的杏仁碎,杏仁味道更突出一些。

可以做一个正方形8寸的蛋糕,有些多余的蛋糕边角剩余。

材料:

杏仁蛋糕Joconde

  • 蛋白 6 个 室温
  • 白糖 2 大勺(30克)
  • 脱皮杏仁粉 2 杯 (225克)我用的带皮大杏仁,脱皮后打制成粉,过筛。再加一些烤过的杏仁碎。
  • 糖粉 2 又1/4 杯 (225克)过筛
  • 鸡蛋 6 个
  • 中筋面粉 1/2 杯 (70克)
  • 黄油 3 大勺 (45克)融化后冷却

Opera Cake杏仁脱皮方法

烧开一锅水,将带皮杏仁倒入开水中浸泡1分钟,不多不少就1分钟

取出来沥干水分

不烫手后用大拇指,食指和中指捏住杏仁,一挤就出来了

咖啡糖浆The coffee syrup

  • 水 1/2 杯
  • 白糖 1/3 杯
  • 浓缩咖啡粉espresso  1 又1/2 大勺 (7克)
  • kahlua咖啡酒 2 茶勺

法式焦糖咖啡奶油The coffee buttercream

  • 浓缩咖啡粉espresso  2 大勺 (10克)
  • 开水 2 大勺
  • 白糖 1 杯 (100克)
  • 水 1/4 杯 (30克)
  • 香草豆荚果肉 1/4只 (没有可以加一些香草香精)
  • 鸡蛋 1个
  • 蛋黄 1个
  • 黄油 1又3/4条 (200克)室温回软

IMG 005

第一次用香草豆荚,这个是里面的果肉,黑黑的籽

虽然只用了1/4(毁了一锅,算下来用了半根,不便宜呢)

别小看就这黑不溜秋一点点儿放在奶油里很香

和放香草香精比,完全提高档次

巧克力甘那许The chocolate ganache

  • 巧克力 240克
  • 高脂奶油heavy cream 240克

巧克力淋面The chocolate glaze

  • 巧克力 150克
  • 黄油 90克

杏仁蛋糕Joconde做法:

  1. 烤箱烤架调整为上下3层,烤箱预热425F/220C。准备两个烤盘,我的是10 1/2* 15 1/2英寸 约27*39cm,铺上烤盘纸,再在上面刷上一层油,便于脱模。
  2. 搅拌盆里倒入蛋白,打发至软性发泡后慢慢加入白糖,继续高速打发至硬性发泡,蛋泡勾不会下垂,然后将蛋白慢慢小心的倒入另一个盆里备用。
  3. 洗净搅拌盆,加入杏仁粉,糖粉和鸡蛋中速搅拌至颜色变浅,约3分钟。调至低速加入面粉,继续搅拌至看不到干粉,用橡皮刮刀小心的将蛋白翻拌入杏仁粉混合面糊中,然后加入融化后冷却的黄油,混合均匀后将面糊分成两份分别倒入准备好的两个烤盘里,入烤箱烤约5-7分钟至表面颜色为浅金黄色。我的两个烤盘一个是普通的,一个是夹层的,夹层我放下面,等第一个烤好后我又移到上面一层,多烤了2分钟。
  4. 将烤好的蛋糕趁热用一张烤盘纸或蜡纸盖住倒扣过来,放在耐高温的桌面,撕掉先前的烤盘纸,不要扔掉,用来盖住蛋糕,直到蛋糕完全冷却至室温,也可以将蛋糕包起来室温保存一天。    

 

咖啡糖浆的做法:

  1. 将所有1-3材料放入一个小锅里烧开,然后冷却。最后加入kahlua咖啡酒搅匀。可以加盖密封放冰箱一个星期。做完后感觉有些少了,蛋糕还没有完全被浸透,下次要多做一些。

 

法式焦糖咖啡奶油的做法:

  1. 将浓缩咖啡粉溶解在开水中,备用。
  2. 在一个小锅内加入白糖,水和香草豆荚果肉,边搅拌边加热至白糖完全溶解,继续加热但是不要搅拌至温度达到255F/124C度,我只加热到了250F/121C。离火。一定要用一个做糖的温度计,不要加热过头了,要不成糖块了。
  3. 在等待焦糖加热的过程时,将鸡蛋和一个蛋黄倒入搅拌盆里中高速搅拌至颜色变浅,而且有很多泡沫。等焦糖温度到了以后,调为低速慢慢的倒入蛋液中,有些糖浆会粘在搅拌盆壁,不要管它,全部焦糖倒完后立即调为中高速搅拌至蛋液粘稠,温度降低为室温,大约5分钟,就可以了。
  4. 用橡皮刮刀将室温回软的黄油打蓉,然后每次2大勺左右加入焦糖蛋液中,等所有的黄油加完以后调为高速,继续搅拌至粘稠光滑。
  5. 最后加入咖啡溶液,搅拌至光滑。
  6. 将做好的焦糖咖啡奶油放冰箱冷藏,每隔5分钟取出来搅拌一下,大约20分钟后软硬就差不过了,如果要当天用室温就可以了,也可以放入密封的口袋中保存冷藏4天冷冻1个月。用前室温回软,搅拌光滑就可以了。

巧克力甘那许的做法:

  1. 巧克力放入一个碗里备用。
  2. 将高脂奶油在一个小锅内烧开。然后倒入巧克力中,等一分钟后搅拌至巧克力完全融化,光滑。然后放入冰箱每隔5分钟取出来搅拌,直到软硬合适。

蛋糕的组合:

将两个蛋糕分别切成2个8*8英寸/21*21厘米的正方形,和两个4*8英寸/10.5*21厘米的长方形。

  1. 取一个正方形的蛋糕放在烤盘纸上,烤面朝下刷上一层巧克力甘那许(这个是我的做法,自己觉得不太成功,可以省略,也可以改用巧克力融化后淋上去)放冰箱冷藏至硬。
  2. 蛋糕取出来后翻面,( 第8层)巧克力甘那许在最底下。
  3. 蛋糕(第7层)上刷上1/3的咖啡糖浆,然后涂抹上1/2的法式焦糖咖啡奶油(第6层)涂抹平滑,撒上少许烤过的杏仁碎。 如果奶油有些软,放回冰箱冷藏一会再继续。
  4. 放上2个4*8英寸/10.5*21厘米的长方形蛋糕(第5层),刷上1/3的咖啡糖浆,然后涂抹上巧克力甘那许(第4层),我涂抹上了一大半,没有用完。再撒上少许烤过的杏仁碎。
  5. 再放上最后一片正方形的蛋糕(第3层),刷上1/3的咖啡糖浆,涂抹上1/2的法式焦糖咖啡奶油(第2层)涂抹平滑,这一层很重要一定要平,最后巧克力淋面才会很平滑。如果匆忙放冰箱冷藏1个小时,最好冷藏6个小时以上,这样咖啡糖浆才能完全浸泡入蛋糕,我的放了一夜。

巧克力淋面的做法:

  1. 将黄油放入一个小锅里烧开后,去掉表面的浮沫,将清澈的黄油倒入一个干净的容器,底部的杂滞也不要了。
  2. 巧克力隔水加热融化,不要接触到水,靠蒸汽。然后将清澈的黄油倒入巧克力中搅拌至光滑无颗粒。
  3. 将组合好的蛋糕放到一个网架上,下面用一个铺了烤盘纸的烤盘接住。准备好一个长的刮刀,将加了黄油的巧克力倒在蛋糕表面让流满整个蛋糕表面,流到四周也没有关系,如果不平,有些边角不能流到尽快用刮刀将表面抹平。巧克力冷却很快,动作一定要迅速不要犹豫。如果一次不成功补救的办法就是用吹风筒远远的将巧克力融化一下再涂抹。原则上是不要做太多的修补,否则就是杯具。
  4. 最后将蛋糕放冰箱冷藏至表面变硬。用一把长刀在热水(不要太烫)里浸泡一下,搽干后将蛋糕四周裁减一下,切蛋糕也是同样的方法再切,每次切前都要冲洗干净。

歌剧院蛋糕(欧培拉)Opera Cake 

不用装饰才显本色

Opera Cake

Adapted from Dalloyau from Paris Sweets: Great Desserts from the City's Best Pastry Shops by Dorie Greenspan (Broadway Books, 2002).

Copyright ? 2002 by Dorie Greenspan.

It is hard to say exactly who invented the Opera Cake. Some sources claim there was a type of Opera Cake sold in Paris as long ago as 1890, and some think the Parisian specialty was created closer to 1950. But the point about which there is no controversy is the only important point: The greatest Opera Cake is made at Dalloyau. There, executive pastry chef Pascal Niau makes a cake as sleek and smooth as an opera stage and as gloriously delicious as La Boheme is affectingly beautiful.

The classic Opera Cake is a work in six acts. There are three thin layers of almond cake, each soaked in a potent coffee syrup; a layer of espresso-flavored buttercream; one layer of bittersweet chocolate ganache; and a topping of chocolate glaze. Traditionally, the cake is decorated with its name written in glaze across the top and finished with a piece of shimmering gold leaf. It is obviously a rich cake, but it is surprisingly not a filling cake, and I'm convinced this is because Maestro Niau has orchestrated the cake's elements so perfectly.

A note on size: This recipe makes a square Opera Cake that is a festive - and impressive - 10 inches (25 cm) on a side. If this is more cake than you need, don't cut down the recipe - you won't be successful with some of the cake's components, particularly the buttercream, if you reduce the quantities. Instead, make the full cake, cut it into smaller size cakes and stock them in your freezer.

Ingredients

Makes about 20 servings

I did some change in this recipe, you can find out on my notes.

The cake: Joconde

· 6 large egg whites, at room temperature

· 2 tablespoons (30 grams) granulated sugar

· 2 cups (225 grams) ground blanched almonds

· 2 1/4 cups (225 grams) confectioners sugar, sifted

· 6 large eggs

· 1/2 cup (70 grams) all-purpose flour

· 3 tablespoons (45 grams) unsalted butter, melted and cooled briefly

The coffee syrup:

· 1/2 cup water

· 1/3 cup sugar

· 1 1/2 tablespoons (7 grams) instant espresso or coffee

Note:I added 2 teaspoons Kahlua in the syrup, taste great!!

The coffee buttercream:

· 2 tablespoons (10 grams) instant espresso or coffee

· 2 tablespoons (15 grams) boiling water

· 1 cup (100 grams) sugar

· 1/4 cup (30 grams) water

· Pulp of 1/4 vanilla bean

· 1 large whole egg

· 1 large egg yolk

· 1 3/4 sticks (7 ounces; 200 grams) unsalted butter, at room temperature

The chocolate ganache:

· 8 ounces (240 grams) bittersweet chocolate, finely chopped

· 1/2 cup (125 grams) whole milk

· 1/4 cup (30 grams) heavy cream

· 4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature

Note: I didn’t follow the recipe, instant I used 8 ounces (240g) semi chocolate chips and 8 ounces (240g) heavy cream.

The chocolate glaze:

· 5 ounces (150 grams) bittersweet chocolate, finely chopped

· 1 stick (115 grams) unsalted butter

Note: I just used 4 ounce( 113g) chocolate chips and 3 ounce (90g) butter

1. To make the cake: Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F (220 degrees C). Line two 12 1/2-x15 1/2-inch (31-x-39-cm) jelly-roll pans with parchment paper and brush with melted butter. (This is in addition to the quantity in the ingredient list.)

Note: I used two 10 1/2* 15 1/2 inch pan.

2. Working in a clean dry mixer bowl fitted with the whisk attachment, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the whites into another bowl.

3. In a mixer fitted with the paddle attachment, beat the almonds, confectioners sugar and whole eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and beat on low speed only until it disappears. Using a rubber spatula, gently fold the meringue into the almond mixture, then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

4. Bake the cakes for 5 to 7 minutes, or until they are lightly browned and just springy to the touch. Put the pans on a heatproof counter, cover each with a sheet of parchment or wax paper, turn the cakes over and unmold. Carefully peel away the parchment, turn the parchment over and use it to cover the exposed sides of the cakes. Let the cakes come to room temperature between the parchment or wax paper sheets. (The cakes can be made up to 1 day ahead, wrapped and kept at room temperature.)

5. To make the syrup: Stir everything together in a small saucepan and bring to the boil. Cool. (The syrup can be covered and refrigerated for up to 1 week.)

Note: when the syrup was cool, I stir in Kahlua.

6. To make the buttercream: Make a coffee extract by dissolving the instant espresso in the boiling water; set aside.

7. Bring the sugar, water and vanilla bean pulp to a boil in a small saucepan; stir just until the sugar dissolves. Continue to cook without stirring until the syrup reaches 255 degrees F (124 degrees C), as measured on a candy or instant-read thermometer. Pull the pan from the heat.

8. While the sugar is heating, put the egg and the yolk in the bowl of a mixer fitted with the whisk attachment and beat until the eggs are pale and foamy. When the sugar is at temperature, reduce the mixer speed to low and slowly pour in the syrup. Inevitably, some syrup will spin onto the sides of the bowl - don't try to stir the spatters into the eggs. Raise the speed to medium-high and continue to beat until the eggs are thick, satiny and room temperature, about 5 minutes.

9. Working with a rubber spatula, beat the butter until it is soft and creamy but not oily. With the mixer on medium speed, steadily add the butter in 2-tablespoon (30-gram) chunks. When all the butter has been added, raise the speed to high and beat until the buttercream is thickened and satiny. Beat in the coffee extract. Chill the buttercream, stirring frequently, until it is firm enough to be spread and stay where it is spread when topped with a layer of cake, about 20 minutes. (The buttercream can be packed airtight and refrigerated for 4 days or frozen for 1 month; before using, bring it to room temperature, then beat to smooth it.)

10. To make the ganache: Put the chocolate in a medium bowl and keep it close at hand. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.

11. Beat the butter until it is smooth and creamy, then stir it into the ganache in 2 to 3 additions. Refrigerate the ganache, stirring every 5 minutes, until it thickens and is spreadable, about 20 minutes. (The ganache can be packed airtight and refrigerated for up to 3 days or frozen for 1 month; bring to room temperature before using.)

Note:I bring the heavy cream to boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy. rest part same as above.

12. To assemble the cake: Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, trim the cake so that you have two pieces: one 10-x-10-inches (25-x-25-cm) square and one 10-x-5-inches (25-x-12.5-cm) rectangle. Note:I cut one 8*8 inch square and one 4*8 inch rectangle. Place one square of cake on the parchment and moisten the layer with coffee syrup. Spread about three-quarters of the coffee buttercream evenly over the cake. (If the buttercream is soft, put the cake in the freezer for about 10 minutes before proceeding.) Top with the two rectangular pieces of cake, placing them side by side to form a square; moisten with syrup. Spread the ganache over the surface, top with the last cake layer, moisten, then chill the cake in the freezer for about 10 minutes. Cover the top of the cake with a thin layer of coffee buttercream. (This is to smooth the top and ready it for the glaze - so go easy.) Refrigerate the cake for at least 1 hour or for up to 6 hours; it should be cold when you pour over the glaze. If you're in a hurry, pop the cake into the freezer for about 20 minutes, then continue.

13. To glaze the cake: Bring the butter to a boil in a small saucepan. Remove the pan from the heat and clarify the butter by spooning off the top foam and pouring the clear yellow butter into a small bowl; discard the milky residue. Melt the chocolate in a bowl over—not touching—simmering water, then stir in the clarified butter. Lift the chilled cake off the parchment-lined pan and place it on a rack. Put the rack over the parchment-lined pan and pour over the glaze, using a long offset spatula to help smooth it evenly across the top. Slide the cake into the refrigerator to set the glaze and chill the cake, which should be served slightly chilled. At serving time, use a long thin knife, dipped in hot water and wiped dry, to carefully trim the sides of the cake so that the drips of glaze are removed and the layers revealed.

Keeping: Each element of the cake can be made ahead, as can the assembled cake. The cake can be kept in the refrigerator, away from foods with strong odors, for 1 day, or you can freeze the cake, wrap it airtight once it is frozen, and keep it frozen for 1 month; defrost, still wrapped, overnight in the refrigerator.

An American in Paris: I rarely play around with this classic, but when I do, it's to add a little crunch to the mix by pressing toasted sliced almonds onto both the buttercream and the ganache.

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