Oooops!

(old photo...)


I'm terribly late...


I'm so late I really don't know what to say...


AND I haven't any good excuse for it...


Daring Bakers September Challenge was due just a couple of days ago... but I completely forgotten!


Forgotten the challenge? Oh no, not indeed! I made dutyfully my lavash cracker and a yummy hummus, that, in my opinion, was just the right companion to them... but I completely forget to take pics!!!! I had a dinner, I made them as appetizers and they were gone before I realized the fact: I haven't got a single picture!!!


So now?


So now I can just say "Sorry" to my fellows and feeling a little guilty... but they were delicious and I can say that the hummus was indeed the best choice I could made!
Next time I will try my pasta-maker (the one for lasagne), to made them really thin, because if they had a fault, was that they weren't very thin.

Daring Bakers come back in France: éclairs au chocolat!

It is three month since I become a DB and that’s the second French recipe we cook…
Being Italian I could be a little bit jealous… but how can I possibly be jealous of the éclairs? I can just be grateful Someone invented them! And I have indeed many faults, but not these: I am a grateful person… so, thanks a lot to the inventor of the recipe and thanks a lot to MeetaK and Tony, to such a delightful choice!!!

As usual, below you can find the recipe, but go straight to the Daring Bakers blogroll, to see the beauties of my fellows DBs!

For me, I decided not to glaze them, even if I did the glaze (mmmh and it was delicious...): they seemed already too sweet to me…

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs)


• Cream Puff Dough (see below for recipe), fresh and still warm
1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds bypositioning the racks in the upper and lower half of the oven. Line two baking sheets withwaxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.


Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.


Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops ofthe éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.


Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.
2) The éclairs should be served as soon as they have been filled.



Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs)
• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature


1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the doughwill be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.


Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.



Chocolate Pastry Cream Recipe from Chocolate Desserts by Pierre Hermé
• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature


1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy-bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).
Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice-water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
5) Once the cream has reached a temperature of 140 F (ca 60°C) remove from the ice-water bath and stir in the butter in three or four installments. Return the cream to the ice-water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.


Notes:
1) The pastry cream can be made 2-3 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.





Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé (makes 1 cup or 300g)
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature


1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.


Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate SauceRecipe from Chocolate Desserts by Pierre Hermé (makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped

• 1 cup (250 g) water

• ½ cup (125 g) crème fraîche, or heavy cream

• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy-bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10-15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Danish Braid: Lost in Translation

La foto non c'entra niente... nemmeno con la Danimarca, visto che risale ad una splendida vacanza bici&barca in Olanda, ma mi piaceva tanto... mi scuso con i danesi: quando riuscirò a visitare il loro bellissimo Paese rimedierò...

Alessandra prima e Giulia poi mi hanno chiesto la traduzione della ricetta della Danish braid, fatta per il Daring Bakers di giugno. Eccole accontentate... spero di non aver fatto pasticci con la traduzione (sono tutt'altro che un'esperta!). Invece per le foto le rimando al post originale, invitando comunque tutti a visitare il blogroll dei Daring Bakers, per vedere le cose meravigliose fatte dagli altri partecipanti!

TRECCIA DANESE

PER l’IMPASTO (DETREMPE)
1 cubetto di lievito di birra (25 g)
125 ml di latte intero
65 g di zucchero
La buccia grattugiata di 1 arancia
¾ di cucchiaino di cardamomo in polvere (facoltativo, io non l'ho messo)
1 e ½ cucchiaino di estratto di vaniglia
I semi di ½ bacca di vaniglia
2 uova grandi
¼ di tazza di succo d’arancia
325 g di farina
1 cucchiaino di sale

PER IL BLOCCO DI BURRO (BEURRAGE)
225 g di burro freddo
25 g di farina

IMPASTO
Mescola lievito e latte nel boccale di un mixer con la frusta a velocità media. Lentamente aggiungi zucchero, la buccia d’arancia, l’estratto di vaniglia, i semi di vaniglia, le uova, il succo d’arancia ed il cardamomo (se lo usi). Mescola bene; cambia la frusta con un gancio per impastare e aggiungi la farina mescolata col sale, 1 tazza alla volta, aumentando la velocità da bassa a media.
Mescola per circa 5 minuti, o comunque finché l’impasto è senza grumi. Potresti dover aggiungere dell’altra farina, se fosse troppo appiccicoso.
Trasferisci la pasta in frigo, coperta con della plastica trasparente, e lascia riposare per 30 minuti.

BEURRAGE
Mescola burro e farina nel mixer e batti a media velocità per circa 1 minuto. Ripulisci le pareti del boccale e fai andare ancora per 1 minuto, o finché sarà senza grumi. Metti da parte a temperatura ambiente.

1. Dopo i 30 minuti, tira fuori l’impasto dal frigo e stendilo su una superficie leggermente infarinata fino ad avere un rettangolo di circa 45x33 cm, spesso mezzo cm abbondante.
Spargi il burro omogeneamente al centro e sul terzo alla tua destra dell’impasto; piega la parte alla tua sinistra verso il centro, coprendo metà del burro e poi prendi il terzo a destra e ripiegalo pure lui verso il centro. Questo è il primo giro.
Non dimenticare assolutamente come è posizionato l’impasto (eventualmente fai una fossetta in basso a sinistra, per ricordarti).
Metti l’impasto in frigo per 30 minuti, coperto da un foglio di plastica.

2. Tira fuori l’impasto e stendilo su una superficie infarinata, fagli fare ¼ di giro in modo che adesso i lati aperti siano alla tua destra e sinistra. Stendi la pasta ancora in un rettangolo da 45x33 cm, stesso spessore e richiudilo a libro come fatto sopra. Questo è il secondo giro. Rimetti in frigo, sempre coperto, per altri 30 minuti.
(la cosa comincerà a essere complicata, per via del burro che vuole scappare, se riuscite a tenderlo dentro la sfogliatura, ovviamente, ne guadagna, per non parlare del fatto che non dovete ripulire il piano di lavoro ogni 3x2!!!)

3. Ripeti la stessa operazione per altre 2 volte (4 giri totali). Mi raccomando ricordati il verso dei giri!

4. Dopo l’ultimo giro l’impasto va tenuto in frigo per almeno 5 ore (meglio se lo prepari il giorno prima e lo fai riposare tutta la notte). A questo punto l’impasto è pronto: si conserva in frigo per 24 ore, oppure in freezer fino ad 1 mese (falla scongelare rimettendola alcune ore in frigo, in modo che scongeli lentamente).

RIPIENO ALLE MELE
4 mele (ottime le fuji), sbucciate e tagliate a pezzettini
95 g di zucchero
Cannella in polvere
Semi di mezza stecca di vaniglia
¼ di tazza di succo di limone
4 cucchiai di burro.

Metti tutti gli ingredienti (la cannella è a piacere, la ricetta originale parla di 1/4 di cucchiaino), tranne il burro, in una ciotola e mescola bene.
Fai sciogliere il burro in una pentola, poi aggiungi l’impasto di mele e fai cuocere finché non saranno morbide e caramellate (10-15 minuti). Lascia raffreddare completamente prima di riempire la treccia.

A questo punto possiamo comporre la nostra treccia:
1. Stendi l’impasto in un rettangolo (io l’ho diviso in 4, perché era tanto e non mi sarebbe stato in forno, nemmeno diviso in 2!) e fai dei tagli obliqui paralleli sul lato lungo, in modo che però rimanga un terzo di impasto intero al centro. Su questo terzo centrale metti il ripieno (alle mele, alle ciliegie, ai fichi, ma è spettacolare anche la nutella!!!). Poi incrocia le fasce tagliate, prima una di sinistra e poi una di destra e avanti così (dalla foto si capisce meglio come dev’essere l’effetto finale).
2. un uovo sbattuto spennellato sull’impasto darà una finitura dorata molto accattivante alla treccia cotta!
3. Fai lievitare la treccia a temperatura ambiente (90 F) per un paio d’ore, coperta con un foglio di plastica unto d’olio o di burro (se usi l’olio, non l’extravergine, è troppo saporito!), finché non sarà raddoppiata di volume.
4. Circa 20 minuti prima che finisca di lievitare, accendi il forno a 200°C.
5. Fai cuocere la vostra treccia in forno caldo per 10 minuti, poi abbassa la temperatura a 180°C, gira la treccia (in modo che la parte che era verso il dietro del fondo ora sia davanti) e fai cuocere ancora 15-20 minuti, finché non sarà dorata.
6. Falla raffreddare un pochino e servila tiepida o a temperatura ambiente.
7. La treccia si conserva 2 giorni in frigorifero o fino ad 1 mese in freezer.
Buon Appetito!!!

Comb your hair! Danish Braid

Daring Bakers fear not difficulties, that’s obvious, but honestly I was a little afraid of heat my oven with such a hot weather!
By the way, who can resist a Danish Braid? So I dutifully kneaded this surprising laminated dough, with butter and turns, but also with yeast and turn on my oven… the real challenge, with the 30°C degrees we have in this days here in Italy!
And here I am, with my braids… !!! Thanks to Kelly os Sass&Veracity and Ben of What'sCooking for hosting!
I made four: two with the prescribed apple filling, one with nutella and the last one with cherries… Delicious!!!

And here's the recipe:

DANISH DOUGH (Makes 2-1/2 pounds dough)

Ingredients

For the dough (Detrempe)

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block (Beurrage)

1/2 pound (2 sticks) cold unsalted butter

1/4 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 braids

Ingredients

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces

1/2 cup sugar

1 tsp. ground cinnamon

1/2 vanilla bean, split and scraped

1/4 cup fresh lemon juice

4 tablespoons unsalted butter

Toss 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 braids

Ingredients

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 yolk

1. 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 Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil 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.

Pretzeln

Oh my! How late am I!!!! The deadline was the 1° of June for this “make-up-for-the-lost-time" daring bakers recipe!!! I’m very very sorry and I apologise for this!
A bit of a history: in our DBs forum a girl of great wit says to all the new DBs: why not a parallel challenge with the old DBs recipes? The recipes that came out when we weren’t Daring Bakers? Wonderful idea, so here I am, with the first of (I hope) many… hot buttered pretzeln. I made a sweet version, with just a pinch of salt and 3 spoons of sugar… enjoy!
The original recipe is from KingArthurFlour and you can find it here.

Daring Bakers go out: a night at the Opéra

All my efforts are dedicated to Barbara and to her A Taste of Yellow – LiveStrong event: Thank you Barbara, for you bravery, your perseverance and for many things I’m just not able to put into words (especially English words!)

I have to admit that my first challenge with the Daring Bakers has blown gently for nearly an entire month in my kitchen, as an "aria" from my beloved Turandot, since I discovered which was the recipe I was supposed to bake…
I printed carefully the recipe and the rules and pinned both in my kitchen and then passed days and days speaking nothing but Opéra Cake (and I really appreciate your patience, my dear husband): trying to figure out how to prepare buttercream, flavour syrup and mousse, bake joconde and spread glaze (and I appreciate your “What’s?” and “Aha, indeed”, my dear husband, even if I suspect a hint, just a hint, of lack of attention)… and thinking perhaps I had dared too much, enrolling myself for the Daring Bakers Community (and thank you sooo much for your supportive “All this butter in a single recipe?!" and "13-I say-13 eggs!??!”, my dear etc…)!
I’ve never done before a buttercream, so my first attempt was a plain one, no flavour except vanilla. It came out well, indeed, but a little too buttery for my family (and for me, too, I have to admit)… so I went through another recipe, with egg withes instead, but it simply didn’t work: the cream separated and become grainy… perhaps because of the diced strawberries I put in…
So, nearly in panic now, I returned to the original recipe (in the meantime changed by the hosts in a less buttery one, which I really prefer…), with the hot syrup made with strawberry juice instead of water and, finally, it turns out beautifully!!!! At last the way was mapped out: I had decided for a strawberry flavoured Opéra Cake!
I prepared beforehand the buttercream (a week before, then frozen), the syrup (a week before, kept covered in the fridge), the day before I made mousse and joconde and all it turned out very well (I think that a nice stay in the fridge helps mousse and buttercream to set), even if my assembling really needs some practice!
I brought the cake to a dinner with my colleagues and it has been a successful “prima”, with a standing ovation for the orchestra…
And even my dear husband appreciate the Opéra Cake… even with "all-this- butter" and "13-I say-13 eggs"... (but I want to stress that the recipe claims 20 servings!!!)
So I’m very proud to introduce you, for the first time in this kitchen:

Almond Joconde
Strawberry syrup
Strawberry buttercream
Mousse au chocolat blanc
White chocolate glaze.
(Not a “daring” choice of flavours, I agreed, but for my first Opéra, I thought best stay with the Classics!!! Ah, and the recipe has been a happy choice of Fran and Shea and Lis and Ivonne: thank you, dear: I never have attempt on such a challenge without your spur).

And now… musica!

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. granulated sugar

2 cups ground blanched almonds

2 cups icing sugar, sifted

6 large eggs

½ cup all-purpose flour

3 tbsp. (1½ ounces) unsalted butter, melted and cooled

1.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.)

Ingredients:

½ cup water

⅓ cup granulated sugar

1 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.)

What you’ll need: a candy or instant-read thermometer

Ingredients:

1 cup granulated sugar

¼ cup 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 egg

1 large egg yolk

1¾ sticks 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

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

Ingredients:

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.)

Ingredients:

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

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.

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.