Paris Opera House (opella)(ba li ge ju yuan ou pei la )

Paris Opera House (opella)

Introduction:

Production steps:

Step 1: Almond sponge cake: 1, mix sugar powder and almond powder, sift. Sift the low gluten powder. 2. Add two whole eggs, 60g egg yolk and sifted almond sugar powder into the large egg bowl. Stir well until thick and light. 3. After the egg white is refrigerated, add 50g Tata powder, salt and sugar, beat until it is wet and foamy, mix it with the egg yolk paste to form marbling, add the sifted low powder, and mix well. 4. Preheat the oven at 200 ℃, lay silicone paper in the square baking tray, pour the cake paste into half of the baking tray, and knock it on the table several times to drive out the big bubbles. 5. 200 degrees, heat up and down, bake in the middle for 25 minutes until fragrant and colored. 6. Take out a piece of paper from the back cover, turn it around and put it on the grill. After cooling, divide it into 3 pieces.

Step 2: coffee cream: 1. Take half of the vanilla pods, cut them from the middle, scrape the seeds into the pot, and then put them into the shell. Pour in 100g milk and 40g sugar, bring to a boil and remove the shell. 2. Cool the milk, add 4 egg yolks and stir well. Heat the low heat to 85 degrees, stir while heating, only the yolk paste is thick but not caking. Quickly leave the fire and soak in cold water to cool down. 3. Dissolve instant coffee in a small amount of hot water and let cool. 4. Soften the cream at room temperature. Pour in the egg yolk and milk paste to make it fluffy. Add coffee wine and liquid coffee to make it smooth. 5. Put the cream into the decoration bag and keep the temperature.

Step 3: sugar wine water: 1. Cut the other half of vanilla pods, scrape out the seeds and shells, put them into the pot, add 50g water and 20g sugar, boil and cool. 2. Filter out the pods with cold sugar water, add orange peel liqueur and stir well.

Step 4: chocolate sauce: 1. Cut 140g of dark chocolate into small pieces and put them in a clean, waterless bowl. 2. Boil 85g cream over low heat, pour into chocolate and stir to melt completely. 3. Add cherry liqueur, stir well and keep temperature.

Step 5: combination: 1, first spread a piece of cake, brush a layer of sugar water. 2. After absorbing the sugar water, spread a layer of chocolate sauce. 3. After the chocolate sauce solidifies slightly, squeeze on a layer of coffee cream. 4. Brush both sides of the second piece of cake with sugar water, cover it with cream, and press it gently. 5. Squeeze another layer of cream. 6. Brush sugar water on both sides of the third piece of cake, cover it with cream, and press it gently. 7. Put the chocolate sauce on the top of the cake. 8. Smooth the chocolate sauce and let cool. Cut off the four sides.

Materials required:

Eggs: 110 ~ 120g (about 2)

Egg yolk: 4, 2 (60g)

Egg white: 260g (about 6)

Sugar powder: 100g

Almond powder: 150g

Low gluten flour: 140g

Fine granulated sugar: 110g

Milk: 100g

Cream: 250g

Dark chocolate: 140g

Light cream: 85g

Water: 50g

Tata powder: 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Instant coffee: 1.2g

Hot water: a little

Vanilla pods: 1

Orange peel liqueur: 10g

Coffee wine: 10g

Cherry Brandy: one scoop

Note: not very authentic, but very delicious. After mixing almond powder and sugar powder and sieving, the agglomerated sugar powder and larger almonds should be rubbed and sieved by hand, which is the same as makaron production. This can ensure that the powder is fine and will not become lumpy in the egg liquid. The sponge cake in the recipe can be baked on 18x18cm square baking plate. Pay attention to two plates When cooking egg milk paste, after adding egg yolk, be sure to frequently use a rubber scraper to stir along the bottom of the pot to stir up the egg milk paste that has begun to thicken and solidify. It's easy to beat the cream with batter. Just use a hand beater. Do not put the coffee cream cold, otherwise the cream will not squeeze. When chocolate melts, be sure to keep it dry and cool. Put the cake for a while, and it will cut well when the chocolate cools and solidifies.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ba Li Ge Ju Yuan Ou Pei La