Well I told you I would be back with some inspiration from my new book La Bonne Cuisine De Madame E. Sant Ange…The Original Companion for French Home Cooking. Jessica’s Biscuit offered this book a incredible sale price of $9.00. Its worth far more.Flicking through I see this book is not for the novice, or one who wants a recipe all spelled out for them. First published in 1927 by the folks who also published Laurousse Gastronomique, its been a indispensable guide to the common home cook and the great cooks and chefs like Madeline Kamman and our American Julia Child.Paul Aratow lovingly took on the task of translating this resource in the voice of Madame. Paul Aratow was one of the original founders of Chez Panisse along with Alice Waters, and used this book as his kitchen guide!So you are reading a cookbook for readers at the time of early twentieth century. Don’t expect to find modern equipment mentioned, cooking temperatures, etc. Madame can go on about technique, exact measurements, equipment, utensils, and ‘science’ but this book calls on you to use your prior experience and basically figure it out. So don’t expect a lot of exact instructions. I rather like this way of learning as its more challenging and in the end I learn more. So today I chose something with cauliflower. I have an abundance of it . Certain Someone loves it , and I find it OK. Bland but OK. I’m challenged finding new ways to cook it.The book describes this vegetable as a basic one found mostly in home cooking. Not glamorous at all. Looking at this I had most of the ingredients and changed some others( which the Madame strongly cautions against). The components of the souffle called for a Bechamel, mashed cauliflower, egg whites, yolks,Parmesan,and butter. I didn’t have Parmesan so I substituted a Colby( talk about Americanization!). Now I thought I knew Bechamel . I don’t know Bechamel. I had to refer to her sauce chapter to find this classic component of a lot of meat free cooking. I went with the Bechamel Maigre( lean Bechamel) because it only requires milk, not heavy cream. It also requires a Mirepoix( carrots, onion, celery finely diced). I never knew. But I never claimed to to be a pro. I didn’t have carrots or celery. I did have leeks, mace for nutmeg, and mushrooms. Some Becahmels can use the whites of leeks, mushroom trimmings, and even ham in the Mirepoix. So I used leek whites and mushrooms to give that Aromatic dimension to this white sauce. After slowly cooking the roux, milk, added sauteed mirepoix, you gently strain out the solids. I got what looked like a cream of mushroom soup with out the mushrooms bits. Nevertheless a good flavor for my souffle. The short recipe calls for you to combine the 87/8 OZ od mashed cauliflower , with 3/4 cup of Becahmel. Add 3 yolks, a walnut sized piece of butter,grated parmesan,fold into 4 whites that have been tuned into ‘SNOW’. Cook for 20 -25 minutes.
Most Souffles I have made had a choux sort of base with flour. This didn’t. I should have baked it in smaller dishes, It rose , but didn’t rise past the top of my larger souffles dish. Nevertheless the outcome was good. A light nice lunch to serve alongside a salad. Great for your non meat eater friends. Is it outstanding. I wouldn’t say that but a great recipe for when your perplexed as to what to do with that head if cauliflower. There are way more better and interesting recipes in this book. I’m just starting with with what I have on hand. That’s what makes you a better cook Ne C’est Pas?
I will be announcing a Giveaway shortly related to an upcoming book review. Stay Tuned!
What is a grown , almost 40 year old woman with no children (other than her big baby Certain Someone) doing making fruit leather? Well, a number of reasons. The May issue of Gourmet has a strawberry fruit leather recipe I had my eye on . Then yesterdays CSA box yielded about a 1 1/2 lbs of each of black, and red plums, in addition to blackberries, and peaches! No way I can get through all that fruit, and I don’t feel like baking pies or cakes . So fruit leather it is. Think of it as another way to preserve summers bounty.I figured I can take it to work and resist the Candy Man “Big Money” who sits in front of me with his notorious stash of candy. It’s bad and everyone comes down in the building for their daily fix. He gets odd delight in it. Maybe he likes to see all the women go by, who knows. But we love him. And he keeps my orders moving and clients appeased. What appeals to me about fruit leather is that it is all natural. You can add sugar or not depending on the fruit and your taste levels. I used Agave Nectar and some Cardamon for some kick. I looked online and also used the Gourmet article as reference. Rather than add water to the fruit puree and cook down, as some suggest, I felt the plums had enough water in them .I kept the peel on to for texture. If using stone fruit be sure to pit them. A lot of people recommend removing the peel, but that’s up to you. And you don’t need a fancy dehydrator gadget. This can be done in your oven.
Coco’s Plum Cardamon Fruit Leather (adapted in part/technique from Gourmet Magazines May 2008 Strawberry Leather)
1 1/2 lbs black plums( about 14)
1/2 cup Agave Nectar
Wash and stone fruit. In a food processor or blender puree fruit. In a heavy bottomed pot add puree and Agave nectar and bring to a boil. Reduce and cook for about 10 minutes. Add Cardamon to taste. Using the Gourmet method from this point pour the mixture onto the Silpat. I have seen some recipes use microwave proof plastic wrap as well. Spread in an even layer. Place in a oven that’s heated at about 150 degrees to no more than 200 for 3 hours or until slightly sticky , but not sticking to fingers/solid. Very low temp(caution don’t leave unattended even though it is a low temp). Take out ,remove Silpat /liner , and let dry on a rack for several hours up to 24 until dry. Take a piece of parchment or plastic wrap and cover the leather with it. Then peel upwards to remove the leather from the Silpat. It should adhere to the parchment(See notes). Roll up and store in plastic bags. Stores for up to 1 month.
Some notes: Due to humidity and thickness make sure the fruit puree is evenly dries out and done in the oven.While it dried it became a little more so(did not have air on) I noticed my center was more gooey and put it back in for another hour or so. When I added the parchment to roll the center was still mushy. I flipped the Silpat and peeled off the leather onto the parchment paper. I scraped the gooey part off the Silpat with a dough scraper and spread over the ‘broken part’. The underside now exposed right side up on the parchment went back into the oven for another hour or so.
On a side note I just want to say first thanks for your opinions about the link issue. Made me feel way better! Your support means a lot to me. Also, guess what? It may not mean anything yet, but I will be starting to work on a ‘on call’ basis in a artisan caterers kitchen. I have known the chef for a few years through some part time restaurant work and followed him as a part time on call server to this particular caterer. Saturday morning I’m coming in to learn the kitchen and the ropes. Less pay than serving , but something I love to do! A little dream of mine without giving up the day job. It will be an experience learning and working off premise catering.
It seems as if I have alternating success with the Daring Baker challenges. It was a miracle this month I even made it. I have been extremely busy with a trip to Sweden, work, and another trip to D.C, and just plain catching up.But I did manage to squeeze in time and make the challenge, if not to successfully.Kelly and her co host Ben decided this month on Danish Braid based The Secrets of Baking by Sherry Yard .Years ago as curious teenager I had actually made puff pastry. The version I made seemed different from this recipe. I don’t recall yeast and remember adding the adding the butter without mixing it with flour. It also seemed as if I folded it more. But that was years ago.Anyway I was torn between my feelings. Since this is quintessentially Scandinavian, I decided to use some Cloudberry Jam BH gave me with a semi sweetened Farmers Cheese.
I also made some smaller shaped versions with pistachio paste and raspberry jam. Unfortunately my shaped didn’t hold when baked up.But the smell was delicious and I enjoyed a slice right out the oven.
Certain Someone tried some the next day. It was a little soggier. He commented that it was rather dry and the layers should have been thinner and flakier. “A true Wienerbrod is more flaky and buttery. So try again.” He was just being honest.I wonder if leaving out the juice and sticking to more traditional dough makes a difference.I didn’t find them that bad and but the batch in a freezer for consumption when I need a little sweet with my tea.
Please note I didn’t use the filling in the orginal recipe. We were given the options of changing the filling to be either sweet or savory. Be sure to check out the mouth watering creations of the numerous and international group of the Daring Bakers.
Sherry Yard The Secrets of Baking DANISH DOUGH Makes 2-1/2 pounds dough IngredientsFor the dough (Detrempe) 1 ounce fresh yeast or 1 tablespoon active dry yeast1/2 cup whole milk1/3 cup sugarZest of 1 orange, finely grated3/4 teaspoon ground cardamom1-1/2 teaspoons vanilla extract1/2 vanilla bean, split and scraped2 large eggs, chilled1/4 cup fresh orange juice3-1/4 cups all-purpose flour1 teaspoon salt For the butter block (Beurrage)1/2 pound (2 sticks) cold unsalted butter1/4 cup all-purpose flour DOUGH Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky. BUTTER BLOCK 1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month. APPLE FILLING Makes enough for two braidsIngredients4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces1/2 cup sugar1 tsp. ground cinnamon1/2 vanilla bean, split and scraped1/4 cup fresh lemon juice4 tablespoons unsalted butterToss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries. DANISH BRAID Makes enough for 2 large braidsIngredients 1 recipe Danish Dough (see below)2 cups apple filling, jam, or preserves (see below)For the egg wash: 1 large egg, plus 1 large egg yolk1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.Egg WashWhisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.Proofing and Baking1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.Good luck and remember, any questions you have about this post, or recipe should be addressed in this thread. Above all else, have fun. This is a completely lovely dough with a fragrance that is to swoon over. And when it’s baking? My oh my.
Babies are so cute. But behind all that cuteness they can be some messy trouble!My good old friend S (who looks like Liza Minnelli in her Halston/Cabaret days) is going to young hot grandma!And she asked me ( OK I suggested and hinted) to make her daughters Baby Shower cake. The child( yes I still think of her as a child) wanted a Sweet Pea themed cake. Gender neutral( I feel its going to be boy as I type this). Damn! I remember giving the girl Spice Girl clippings from my old magazines. I’m old. I’m not up on Mommy culture and all things baby, so I had to sleuth to find Sweet Peas cakes and deigns. Not much out there but yet its a popular theme.
So I went to Cake Walk , my favorite store, and purchased what I needed. I normally use mixes to provide protection against any disasters. But I loved that Perfect Party Cake recipe from Dori Greenspan. I wanted to use the sponge and butter cream.Normally I use Wilton butter cream made with shortening, but my taste buds wanted the real deal. Who know it would get so warm! In the fridge,out the fridge…… The Mama to be wanted a marbled cake( just divided the batter in to two and added cocoa), strawberry filling, and coconut butter cream. OK , she’s pregnant! But her wish was my command. . I used Coconut extract for LorAnne Oils and Creme of Coconut as well. I forgot to get a divider as I was making tiers. So I fashioned one from heavy Styrofoam plates and lollipop sticks for support. And you know what it worked!. My issues were my layers crumbled apart as I tried to rectify a mistake. I pieced it together and filled it up with butter cream and filling. Then I I realized my top layer on the bottom tier had filling on top and no cake. I wasn’t thinking!Quick something. I had some fondant that I placed over the filling. It worked. Then I added the second tier, careful to have 3 layers of cake this time. Some more crumble, but it took and was sturdy. This cake wasn’t going to master me. and I wasn’t going to let my friend down. Thank God I started the day before , because it was more time consuming than normal. I crafted the sweet peas from pastillage and gum paste. I wasn’t happy with the cracking of the pastillage. But I was experimenting. I found some great new product that provides the airbrush effect in a can. Its a life saver to hide messy mistakes, smudges, etc. I let it rip. I had to clear the fridge to house the cake as this was real butter cream. Doesn’t my sweet pea on top look like Chucky. Wasn’t intentional. But in the end it cleaned up good and is cute. Whew! Now the hour and half drive!
Lakme ,an Asian Themed opera by the French composer Léo Delibes was my inspiration.Enjoy the Flower Duet. I come to look forward to each Daring Baker Challenge. Just when I think I have over come one baking hurdle, another is thrown out there! Ivonne and Lisa co founders of the Daring Bakers, along with Fran and Shea came up with a Lighter version of Opera Torte in honor of Barbara at Winos and Foodies,creator of the Live Strong Food Blog event. To celebrate life and spring we were asked to construct a Torte with lighter flavors and colors. Needless to say the creativity is unleashed. I have been seeing Pandan spring up over a few a blogs. It’s the new Matcha Darlings!I found some essence and a can of actual juice in the store. I decided to use the essence for my Jaconde. It didn’t turn the sponge really green like I expected , but emitted a wonderful aroma combined with the almond flour. My syrup was infused with coconut cream to balance the Pandan.The butter cream was flavored with bits of while chocolate and Chambord.As was the glaze and mousse/ganache. My mistakes were a slightly overcooked layer of Jaconde( not enough batter for the second pan so layer was thin. I trimmed off the burnt parts and used this on the bottom. I loved the butter cream and will be using that again and again! And the glaze. I should have left it white but I colored it green. Well the mousse took a bit to set and I poured the glaze over it popped out in the glaze. A while later I lifted the square ring and more mousse flowed from the sides. I almost chucked it , but put the ring back on and went to dinner.Overnight it set properly and I added the remaining white chocolate over the green glaze. It got better. I then added my decorative touches such as my gum paste Anthurium and lustre and glitter to detract from the jacked up glaze. It was ready in time for a Mothers Day Brunch the next day with aunts and cousins. There were some Ohs and Ahhs, but people kind of looked like I was speaking another language as I explained the cake and what it was about. My Auntie Mame reminded me the family were Pound Cake and cobbler types.A few people claimed it was very rich but good. I guess their taste buds like it simpler. Oh well! I liked it and I’m happy once again I pushed myself.Check out the other DB’s and their variations on this classic. L’Opéra!No, no! You don’t have to write an opera, but you do have to bake one … as in Opéra Cake!!! For those of you that don’t know about this cake, it’s an extremely elegant and polished French dessert that is believed to have been created around the beginning of the 1900s. Many people credit a gentleman by the name of Louis Clichy with inventing the cake and that’s why it’s sometimes referred to as Clichy Cake. So what exactly is an Opéra Cake?Well it’s a cake that is made up (usually) of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or of ganache/mousse).ARE YOU DIZZY YET????
Traditionally, a joconde is flavoured with darker flavours such as chocolate or coffee. But in honour of the season (spring in our neck of the woods) and as part of our decision to tie our posts in with the LiveSTRONG theme, we are making Opéra Cakes that are light in both colour and flavour.This means NO CHOCOLATE, COFFEE OR COCOA. But it does mean vanilla, coconut, lemon, almond or whatever other light flavours you can think of. It means NO DARK COLOURS when decorating your cake. But it does mean lots of white, cream, ivory, yellow, light blue, light pink, light green or whatever other light colours strike your fancy.A Taste of Light: Opéra CakeThis recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.Reveal date is Wednesday May 28.
For the joconde(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer•two mixing bowls (you can make do with one but it’s preferable to have two)Ingredients:6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)2 cups icing sugar, sifted6 large eggs½ cup (70 grams) all-purpose flour3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.2.Preheat the oven to 425◦F. (220◦C). 3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), 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 meringue into another bowl and set aside.5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. 6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!). 7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. 10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature. For the syrup(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:•a small saucepanIngredients:½ cup (125 grams) water⅓ cup (65 grams) granulated sugar1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)1.Stir all the syrup ingredients together in the saucepan and bring to a boil.2.Remove from the heat and let cool to room temperature.For the buttercream(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It’s all very confusing (we’re good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we’re crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That’s right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)What you’ll need:•a small saucepan•a candy or instant-read thermometer•a stand mixer or handheld mixer•a bowl and a whisk attachment•rubber spatulaIngredients:1 cup (100 grams) granulated sugar ¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)1 large egg1 large egg yolk1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! 5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. 7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. 8.At this point add in your flavouring and beat for an additional minute or so.9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)What you’ll need:•a small saucepan•a mixer or handheld mixerIngredients:7 ounces white chocolate1 cup plus 3 tbsp. heavy cream (35% cream)1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.4.Gently fold the whipped cream into the cooled chocolate to form a mousse. 5.If it’s too thin, refrigerate it for a bit until it’s spreadable.6.If you’re not going to use it right away, refrigerate until you’re ready to use.For the glaze (Note: It’s best to make the glaze right when you’re ready to finish the cake.)What you’ll need:•a small saucepan or double boilerIngredients:14 ounces white chocolate, coarsely chopped ½ cup heavy cream (35% cream)1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. 2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer. 3.Place the cake into the refrigerator for 30 minutes to set.Assembling the Opéra Cake(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle. Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.*****************************************************************What is Allowed:•If you are feeling up to the challenge, instead of a square or rectangular Opéra Cake you can make a round Opéra Cake or you can make Opéra cupcakes. You can also use your joconde to make mini Opéra Cakes. Go nuts!•You can use any flavouring you wish in the joconde, syrup, buttercream, ganache/mousse and glaze as long as it is a “light” flavour (vanilla, coconut, honey, banana, almond etc.).•If you are feeling daring, you can use fresh fruit in between your joconde layers.•If you have another version of buttercream that you would like to use, you may do so as long as it remains light in colour and flavour. By light in colour and flavour what we mean is light colours (yellow, white, ivory, cream) or light spring colours (blue, pink, green) but they should be light shades. NO DARK COLOURS (black, brown, gray). •You can use only the buttercream to fill and top your cake (prior to the glaze) and omit the step of making the ganache/mousse.•If you do not like the white chocolate glaze, you are free to either leave the glaze out (although a traditional Opéra Cake has a glaze) or you can use another glaze as long as it remains light in colour or flavour (vanilla glaze, lemon glaze, etc.).•You may decorate the outside of your cake in whatever manner you wish (piping, fresh fruit, icing sugar, flowers, etc.).•Whatever dietary changes are required to meet needs based on allergies, dietary requirements, etc. (But this applies to you only if you have allergies or special dietary needs.)What is Not Allowed:•ABSOLUTELY NO DARK COLOURS OR FLAVOURS: no chocolate, coffee, cocoa, etc.*****************************************************************While we realize the recipe is very long, please understand that we’ve endeavoured to include as full and complete a recipe as possible to help you with this challenge. And don’t be daunted by the length of this recipe, most of us that tested it were able to make it one day. Please remember that if you want a copy of the recipe in Word, just e-mail us!*****************************************************************Here is some additional information that will help you with this challenge:The Elements of an Opéra Cake:Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.Buttercream: The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a ganache or mousse. While not hard to make, this makes the recipe quite involved. We are giving Daring Bakers the option of either using the buttercream to cover the final layer or, if they’re feeling up to it, to go ahead and make the ganache/mousse.Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance.
After slowly cooking the roux, milk, added sauteed mirepoix, you gently strain out the solids. I got what looked like a cream of mushroom soup with out the mushrooms bits. Nevertheless a good flavor for my souffle. The short recipe calls for you to combine the 87/8 OZ od mashed cauliflower , with 3/4 cup of Becahmel. Add 3 yolks, a walnut sized piece of butter,grated parmesan,fold into 4 whites that have been tuned into ‘SNOW’. Cook for 20 -25 minutes.
, strawberry filling, and coconut butter cream. OK , she’s pregnant! But her wish was my command. . I used Coconut extract for LorAnne Oils and Creme of Coconut as well. I forgot to get a divider as I was making tiers. So I fashioned one from heavy Styrofoam plates and lollipop sticks for support. And you know what it worked!. My issues were my layers crumbled apart as I tried to rectify a mistake. I pieced it together and filled it up with butter cream and filling. Then I I realized my top layer on the bottom tier had filling on top and no cake. I wasn’t thinking!Quick something. I had some fondant that I placed over the filling. It worked. Then I added the second tier, careful to have 3 layers of cake this time. Some more crumble, but it took and was sturdy. This cake wasn’t going to master me. and I wasn’t going to let my friend down. Thank God I started the day before , because it was more time consuming than normal. I crafted the sweet peas from pastillage and gum paste. I wasn’t happy with the cracking of the pastillage. But I was experimenting. I found some great new product that provides the airbrush effect in a can. Its a life saver to hide messy mistakes, smudges, etc. I let it rip.
I had to clear the fridge to house the cake as this was real butter cream. Doesn’t my sweet pea on top look like Chucky. Wasn’t intentional. But in the end it cleaned up good and is cute. Whew! Now the hour and half drive!
