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Ingredients
- ½ cup (43 g) sliced almonds, roughly chopped
- ½ cup (57 g) cashews, toasted, roughly chopped
- 2 tbsp (18 g) black sesame seeds
- 1½ tbsp all-purpose flour
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 2½ tbsp (36 g) unsalted butter
- 2 tbsp light corn syrup
- 1 tbsp heavy cream
- 1 tbsp cayenne pepper-based hot sauce
- ½ cup plus 2 tbsp (124 g) granulated sugar
- Toasted black and white sesame seeds, for garnish
- 2 cups (340 g) milk chocolate
Preparation
- Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
- Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
- Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
- Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
- Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
- Temper the chocolate according to the brand specifications.
- Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.
Makes 24 cookies
Ingredients
Cake
- ½ cup whole milk
- 2 eggs, at room temperature
- 3 tbsp (37 g) granulated sugar
- 1¾ cups (249 g) all-purpose flour
- 1¾ tsp instant yeast
- ¾ tsp kosher salt
- 7 tbsp (100 g) unsalted butter, cubed and softened
- ⅓ cup (47 g) currants
- 2 tbsp dark rum
Spiced Rum Syrup
- 1¼ cups water
- ¾ cup (149 g) granulated sugar
- 6 (2-inch) strips orange zest
- Juice of a small orange or ½ a small orange
- 4 (2-inch) strips lemon zest
- 1½-inch piece ginger, cut into coins
- 4 whole cloves
- 2 star anise pods
- Seeds of 1 vanilla pod (halve pod and scrape out seeds with a knife, reserving pod for garnish)
- ⅔ cup dark rum
Cake Pan Preparation
- 1 tbsp (14 g) unsalted butter, softened
- 1½ tsp all-purpose flour
Apricot Jam Glaze
- 450 g apricots; halved and pitted, each half cut into eight slices
- ⅔ cup plus 2 tbsp (157 g) granulated sugar
- 1 tbsp lemon juice, divided
Spun Sugar Ball and Candied Fruit
- 2½ cups (495 g) granulated sugar
- ⅓ cup glucose syrup
- ¾ cup water
- 3 Cape gooseberries
Caramelized Apricot
- ¼ cup (50 g) granulated sugar
- 1 apricot, halved and pitted
Stabilized Chantilly Cream
- 1 sheet gelatin
- 1 tbsp water
- 1 cup 35% cream, divided
- 3 tbsp icing sugar
- 1½ tsp vanilla
Preparation
Cake
- If using a proofing drawer, heat to 100°F.
- In a large bowl, whisk the milk, eggs and sugar with a fork.
- Stir in the flour, yeast and salt until a ragged dough forms.
- Turn it out onto a work surface and using two bench scrapers, flip and work the dough until elastic, about 5 minutes.
- Add the butter, 1 tablespoon at a time, scraping and flipping until the dough is smooth and keeps its shape.
- Place the dough in an oiled bowl, cover with plastic, and place in a warm area or proofing drawer until slightly puffed, about 30 to 45 minutes.
Cake Pan Preparation
- While the dough is proofing, mix the butter and flour in a small ramekin to form a paste.
- Brush it on the inside of the Bundt pan.
Spiced Rum Syrup
- Place all of the ingredients except the rum in a small saucepan and bring to a boil.
- Cook until the syrup is reduced to 1 cup.
- Let cool, reserving the vanilla pod and star anise for the garnish.
- Stir in the rum.
Cake
- Combine the currants and rum in a small ramekin and let soak (or microwave them for 20 seconds and let cool).
- Strain the currants and gently fold them into the dough after the first proof.
- Spoon the batter into the prepared Bundt pan, smoothing the top.
- Cover and proof until almost doubled, about 25 minutes.
- Heat the oven to 375°F.
- Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
- Let it cool in the pan for 2 minutes while you warm the rum syrup on low heat.
- Brush the cake with some of the syrup, then invert the cake onto a cooling rack, place the rack on a baking sheet and soak the cake with the remaining syrup.
- Pour any syrup that accumulates on the baking sheet back into the saucepan and repeat until all of the syrup has absorbed into the cake.
Apricot Jam Glaze
- In a large saucepan, toss the apricots with the sugar and 1½ teaspoons of the lemon juice and set over medium-high to high heat.
- Cook, stirring a few times to prevent burning, and break up with a potato masher or wooden spoon until the jam is thick enough to coat a spoon, 15 to 20 minutes.
- Stir in the remaining lemon juice.
- Strain through a fine-mesh sieve set over a bowl and set aside to cool slightly.
- Brush onto rum-soaked cake.
Spun Sugar Ball and Candied Fruit
- Oil two wooden dowels and tape them to your work surface side by side and extended over the edge (or use wooden spoons with the handles facing out).
- Cover the floor underneath with newspaper.
- Fill a large bowl halfway with ice water, and fill a second smaller bowl with cold water for brushing the inside of your saucepan.
- Combine the sugar, glucose syrup and water in a medium saucepan and allow the water to absorb into the sugar.
- Heat over medium-high without stirring.
- Once the mixture comes to a boil, use a pastry brush to coat the sides of the pan with cold water to stop sugar crystals from forming.
- Brush water on any sugar crystals on the side of the saucepan and heat to 329°F.
- Immediately place the pan in the ice-water bath and let cool, then place it on a trivet or kitchen towel.
- Place two forks back-to-back, then dip them into the syrup and swing them back and forth over the dowels, letting the syrup fall in threads.
- Gather the threads and form them into a ball.
- Working quickly, dip the Cape gooseberries into the syrup to coat.
- Place them on parchment paper to cool.
Caramelized Apricot
- Sprinkle sugar in a small non-stick frying pan set over medium-high.
- When it becomes very dark, place the apricot halves face down, making sure they’re coated evenly, and let them caramelize.
- Carefully flip them with a spatula and transfer to a plate.
Stabilized Chantilly Cream
- Place the sheet of gelatin in a bowl of cold water and let stand for 5 minutes.
- Right before serving, use the whisk attachment of a mixer to whip all but 1 tablespoon of the cream with the icing sugar and vanilla until the whisk leaves a trail.
- Combine the gelatin with 1 tablespoon of water and microwave in 10-second intervals until fully melted.
- Stir it into the whipped cream until it dissolves.
- With the mixer on low speed, drizzle in the remaining tablespoon of cream and beat until it forms medium peaks.
- Immediately put the cream into a piping bag fitted with a large star tip (No. 829) and pipe it into the hole in the middle of the cooled cake. (If you wait too long, the gelatin will set and the cream won’t be soft enough to pipe.)
Assembly
- Decorate the cake with the reserved vanilla pod, star anise, spun sugar ball, Cape gooseberries and apricot halves.
Une recette zéro déchet. J'avais déjà fait quelque chose de similaire avec des écorces de pastèques.
Ingrédients
- 1 kg d’écorces de melon bio
- 350 g de sucre pour confiture (à ajuster à votre convenance)
- Un zeste de citron jaune bio
- Un peu d’eau
Instructions
- À l’aide d’un couteau tranchant, détaillez les écorces de melon en petits morceaux ou en fines lanières. Prélevez le zeste du citron et réservez.
- Dans une casserole ou une marmite à confiture, faites fondre à feu doux le sucre avec un peu d’eau. Poursuivez la cuisson jusqu’à obtenir un sirop.
- Ajoutez le zeste de citron et les écorces de melon dans la casserole et laissez cuire 1 heure 30 environ, toujours à feu doux. La texture de la confiture doit s’apparenter à celle d’une gelée.
- Versez le mélange dans votre blender et mixez grossièrement. Vous pouvez utiliser un mixeur plongeant, ce qui vous facilitera la tâche.
- Remettez la confiture à cuire 30 minutes, puis transvasez dans un ou plusieurs pots en verre.
- Laissez les pots de confiture reposer au moins 48 heures dans un endroit sec puis dégustez à l’heure du petit-déjeuner, du goûter ou du dîner !
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Ingredients
-
Salmon - 3 fillet
-
Garlic - 5 cloves
-
Shallot - 1 large
-
White onion - 1 medium
-
Sweet pepper - 3
-
Scallion - 3 pieces
-
Chili pepper - 1
-
Lime - 1/3
-
Tamarind - 1 1/2 tbsp
-
Butter - 1 tbsp
-
Sugar - 4 tbsp
-
Salt - 1 tsp
-
Fish sauce - 3 tbsp
-
Water - 7 tbsp + ( 3 tbsp to add to tamarind)
-
Salad
-
Purple cabbage
-
Spinach
-
Cilantro
-
Sweet pepper
-
White onion
-
Shallot
-
Cucumber
Instructions
- Clean the salmon, dry it, sprinkle salt to both sides of the fish
- White onion, sweet pepper, shallot, lime, garlic, shallot, chili pepper, and cilantro will need to be finely chopped **will use half when cooking the sauce, and the other half will be fried for later use)
- Add 3 tbsp of water to the Tamarind, microwave for 30-45 seconds till soften, then mask it to release the meat from the seeds
- Combine garlic, chili pepper, sweet pepper, fish sauce, tamarind paste, and water, then add cilantro, set aside
- Fry the left over garlic, shallot, sweet pepper, scallions, and white onions, set aside
- Add 1 tsp of cooking oil to the same frying pan to sear the salmon
- Give each sides of the salmon a minute or two until golden then add butter and tamarind sauce
- Cook the salmon in the Tamarind sauce until fully cooked then remove the salmon
- Let the sauce simmer for 5 - 7 minutes
- Now add back the fried veggies
- Simmer for an additional few minutes until sauce is somewhat thickened
- Prepare the salad
- Add Tamarind sauce, toss it, then add the salmon
- Top the salmon with some more sauce
Ingredients
- 1 medium head of green cabbage (about 2 lbs)
- 1 medium yellow onion
- 1 cup carrot shreds, optional
- 1 tablespoon oregano, dried (1/4 c chopped fresh)
- 1 ½ tablespoons fine sea salt
- 1 jalapeno, sliced in rings (or ¼–1/2 t chili flakes) optional
Sterilized Jars or crocks. ( I used one 2 quart jar) Feel free to use two 1 quart jars or smaller pint jars.
Instructions
- Take off a few outer leaves of the cabbage and set them aside. Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.
- Thinly slice the onion in half rings. Shred carrots with a grater or using a veggie peeler to create long flat strips.
- In a large bowl, place the ingredients ( veggies, herbs, onions, and salt)-all except the jalapeno and mix well. Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices. Use a pounder, large pestle, or your hands to macerate the mixture.
- Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2-inch space at the top. It should be juicy.
- It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry. (Brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerged. Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top ( fill with water and zip close). This creates a good weight and barrier. Cover the top with a cheesecloth or a loose lid.
- Leave on the counter at room temperature for 3-5 days, checking daily to make sure cabbage is still under liquid, packing down again if need be. You will start to see tiny bubbles rising up from the bottom this means the culturing is happening. Culturing happens faster in warmer weather.
- Refrigerate, keeping the curtido submerged under the brine. It will continue to develop flavor and complexity over time. Curtido will keep for many many months, as long as it is submerged under the brine.
Ingredients
- 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
- 2 tablespoons rice vinegar
- 1 tablespoon salt
Directions
- Place chilies, vinegar, and salt in workbowl of a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.
Un de mes collègues m'a offert un pot de sa production. J'ai vraiment aimé ça.
On a mangé ça avec des Scotch eggs, un régal.
Il ne me reste plus qu'à en faire moi-même !
Ingrédients
- 4 ¼ lb (2 kg) de zucchini, environ 14 moyens
- 1 ½ lb (675 g) d’oignons, environ 5 moyens
- 2 gros poivrons rouges doux
- 1 gros poivron vert doux
- ⅓ tasse (75 ml) de sel pour marinades
- 2 ½ tasses (675 ml) de sucre granulé
- 1 c. à table (15 ml) de chaque : muscade moulue et curcuma moulu
- 2 ½ tasses (625 ml) de vinaigre blanc
- 4 c. à table (60 ml) de raifort préparé
- 1 gros piment haché, incluant les graines
Instructions
Jour de la préparation
- Passer le zucchini au robot culinaire pour le hacher finement; mesurer 12 tasses (3 000 ml). Répéter l'opération pour les oignons; mesurer 4 tasses (1 000 ml). Placer les légumes hachés dans un grand bol en verre ou en acier inoxydable. Retirer les graines et la membrane des poivrons verts et rouges. Hacher finement le poivron vert; couper le poivron rouge en cubes de 0,5 cm (¼ po); ajouter les deux aux zucchinis. Incorporer le sel pour marinades. Couvrir et réfrigérer toute la nuit.
Jour de la mise en conserve
- Égoutter les légumes; les rincer à l'eau froide courante. Égoutter dans un tamis recouvert d'un coton à fromage, en tordant le coton à fromage pour enlever l'excès d'humidité.
- Mettre les légumes dans une grande casserole en acier inoxydable, ajouter le sucre, la muscade, le curcuma, le vinaigre, le raifort et le piment et porter à ébullition. Réduire le feu et laisser bouillir doucement jusqu'à épaississement, environ 45 minutes.
- Placer 6 bocaux mason propres de 500 ml sur le support d'une marmite remplie d'eau bouillante; couvrir les bocaux avec de l'eau et faire mijoter (180 °F/82 °C). Mettre les bandes de côté. Chauffer les couvercles d'étanchéité SNAP LID® dans de l'eau chaude, mais non bouillante (180 °F/82 °C). Garder les bocaux et les couvercles d'étanchéité au chaud jusqu'au moment de les utiliser.
- Verser la relish dans un bocal chaud à l'aide d'une louche, jusqu’à 1 cm (½ po) du bord (espace libre). Retirer les bulles d’air à l’aide d’un ustensile non métallique. Essuyer le bord du bocal pour enlever tout résidu collant. Centrer le couvercle chaud sur le bord propre d’un bocal. Visser la bande jusqu’au point de résistance. Resserrer ensuite du bout des doigts. Replacer le bocal rempli sur le support dans la marmite. Répéter cette opération pour le reste de la relish.
- Couvrir la marmite et porter l'eau à pleine ébullition. À des altitudes allant jusqu'à 305 m (1 000 pi) – faire bouillir les bocaux remplis pendant 15 minutes.* Retirer les bocaux sans les incliner. Les placer à la verticale sur une surface de travail protégée. Laisser refroidir debout, pendant 24 heures, sans y toucher; NE PAS RESSERRER les bandes. Après le refroidissement, vérifier que les bocaux sont bien scellés. Les couvercles scellés sont courbés vers le bas et ne bougent pas lorsqu'on les presse. Retirer les bandes; essuyer et sécher les bandes et les bocaux. Conserver les bandes séparément ou les replacer sans les serrer sur les bocaux, au besoin. Étiqueter et conserver les bocaux dans un endroit frais et sombre.
Ça serait parfait pour mettre dans mon sous-sol.
Les plans sont disponibles ici.
Ça serait intéressant de faire un sceau à savon.
Voici quelques idées :
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Chocolate Coffee Babka Wreath
Dough ingredients
- 1 tbsp yeast (11g)
- 50 ml warm water
- 3 tbsp granulated sugar
- 200 ml milk
- 2 eggs
- 1 tbsp Vanilla
- 460 g flour
- 100 g butter
Chocolate Filling ingredients
- 110 g butter
- 150 g semi-sweet chocolate
- ½ cup powdered sugar
- ½ cup cocoa
- 1 tbsp instant coffee
- Pinch of salt
Caramel Syrup ingredients
- ½ cup granulated sugar
- ½ cup water
Instructions day 1
- In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
- In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
- Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
- After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
- Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it for around 3 hours.
Instructions day 2
- Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.
- Transfer the dough onto a floured counter and using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. Spread the chocolate mixture on the dough with a spatula.
- Tightly roll up the dough from the long side, transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes for it to be cut easily.
- Remove the roll from the freezer and using a knife cut down the middle lengthwise. Knit the dough sides as in the IG Reel, curl into a circle and fix the ends to make a wreath. Transfer to a baking sheet carefully. Cover the wreath with plastic wrap or a clean kitchen towel and let it rest for 60-75 minutes.
- Preheat the oven 340-350F. Bake for 30-35 minutes, until its top turns brown.
- Remove from the oven and brush with caramel syrup. Decorate it and serve.
Ingredients
Yellow Cake
- 1-1/2 cups butter, softened to room temperature
- 2-1/4 cups sugar
- 3 large eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cups cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
Fudge Frosting
- 3 cups sugar
- 1-1/2 cups evaporated milk
- 8 ounces unsweetened chocolate, roughly chopped
- 3 tablespoons cocoa powder
- 1-1/2 sticks (3/4 cup) unsalted butter
- 1-1/2 teaspoons vanilla extract
Instructions
- In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
- Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked. - In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
- Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.
J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.
Ingredients
Marinated ox heart
- 1 ox heart, trimmed and cubed meat
- 3 red chillies, long, finely chopped
- 1 bulb of garlic, crushed
- ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
- 3 tbsp of ground cumin
- 100ml of olive oil
- salt
- black pepper
- 300ml of red wine vinegar
- flat-leaf parsley, chopped, to serve
Roasted yellow pepper sauce
- 3 yellow peppers
- 3 Scotch Bonnet chillies, yellow
- 5 spring onions
- 1 bulb of garlic
- 1 lemon, cut into quarters
- ground cumin, 1-2 tsp
- 2 tsp ají panca, (or you can use smoked paprika if you can't find any)
- salt
- black pepper
- olive oil
Instructions
- To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
- Preheat the oven to 180°C/gas mark 4
- To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
- Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
- Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
Adjust seasoning as necessary - Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
- Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce
À tester ! Voir si ça fonctionnerait sur du tissu.
Ma pâtisserie préférée ♥♥♥♥
Ingredients
Sponge
- 200 g confection's sugar
- 200 g almond flour
- 6 eggs
- 28 g all-purpose flour
- 7 egg whites (room temperature)
- 28 g superfine sugar
Chocolate ganache
- 165 mL heavy cream
- 200 g dark chocolate, chopped
Coffee buttercream
- 4 eggs
- 70 g water
- 285 g superfine sugar
- 395 g butter, softened
- 2 tbsp coffee extract
Coffee syrup
- 305 g water
- 140 g superfine sugar
- 2 tbsp coffee extract
Chocolate glaze
- 300 g chocolate pate a glacer
- 90 g semisweet chocolate
- 60 g unsweetened chocolate
- 45 g vegetable oil
Chablon layer
- 100 g pate a glacer
Instructions
Sponge
- Preheat the oven to 425°F. Line 2 sheet pans with parchment paper.
- In a stand mixer fitted with the whisk attachment, whisk the confectioner’s sugar, almond flour and 4 of the eggs on high, until mixture doubles in volume, about 4 minutes. Add the last 2 eggs and whisk on high for another 5 minutes.
- To make the meringue, whisk the egg whites until soft peaks form. Add in ¼ of the sugar. Increase the speed of the mixer and slowly pour in the rest of the sugar. Whip until you reach medium-stiff peaks.
- Fold ⅓ of the meringue into the yolk mixture, followed by the flour. When the mixture is smooth, gently fold in the remaining meringue.
- Divide the mixture between the two prepared pans, Place pans in oven and turn temperature down to 375°F. Bake until deep golden brown, about 18 to 22 minutes, quickly rotating halfway.
Chocolate ganache
- Scald the heavy cream in a saucepot. Pour cream over the chopped chocolate and let sit for a minute to let the chocolate melt. Stir until smooth.
Buttercream
- Beat the eggs to ribbon stage in a stand mixer fitted with the whisk attachment.
- Pour the water in a small saucepan and cover with the sugar. Heat to 240°F.
- Pour the syrup into the egg in a thin stream, whisking on medium. Once all the syrup has been added, increase speed to high. The mixture should be thick and creamy. Continue to whisk until room temperature.
- Once completely cooled, continue whisking and add the butter, little by little. Add the coffee extract.
Coffee syrup
- Bring the sugar and water to a boil. Remove from heat and add the coffee extract.
Chocolate glaze
- Place all the ingredients in a bowl and melt over a bain-marie. Gently stir the glaze to avoid incorporating air. Set aside ¼ cup of glaze.
Chablon
- Melt pate a glacer over a double boiler. Set aside.
Assembly
- Warm coffee syrup in saucepan over medium heat until warm to the touch.
- Cut sponges in half crosswise, leaving parchment on sponge (this means you cut the paper along with the sponge). You will have 4 pieces of sponge, but you will only need 3 for your cake.
- Place one sponge layer on the underside of a rimmed baking sheet. Using an offset spatula, evenly spread all of the pate a glacer over the top, from edge to edge. Let set in fridge for 2 minutes.
- Flip sponge onto underside of a sheet tray lined with parchment so chablon is on the bottom and gently peel parchment from sponge. Brush with warm coffee syrup. Sponge should be evenly saturated, but not soggy.
- Spread a thin layer of coffee buttercream on the sponge, no thicker than 1/8 of an inch, as smoothly and evenly as possible.
- Cover with another layer of sponge, press lightly, and brush with coffee syrup as before.
- Spread the ganache over the sponge in a very thin layer, no thicker than 1/8-inch, as smoothly and evenly as possible.
- Cover the ganache with the third layer of sponge, press lightly and then brush with the coffee syrup as before.
- Spread a very thin layer of buttercream on top of the cake, thinner than previous layers.
- Chill the cake in the freezer for 10 minutes.
- Once set, pour the glaze on top of the cake, avoiding spreading with a spatula — let it flow on its own. Place cake in the freezer to allow the glaze to set for at least 10 minutes.
- With a hot knife, trim the sides of the cake perfectly to 9 inches x 6 inches.
- Use the reserved glaze to fill a paper cone. Pipe the word "Opera" in cursive on top of the cake.
Comment conserver des œufs longtemps sans réfrigération.