the opera that performed behind the curtains
Eunice and i was out at city hall by 1015am, eating our kaya toast and sipping out teh. the valrhona chocolate are expensive man, one kilogram of pur caraibe 66% dark chcolate cost me SGD28.50
a visit to the marketplace at raffles shopping center was not to be missed since we're at city hall. i found earl grey tea leaves... they were darn dear. the tin of leaves weighing 200grams cost me 17 SGD, even more dear as compared to the chocolates. well at least the twinings tin was beautiful. oh and i also bought twinings earl grey tea bags just a few days ago.
the process was fun but somewhat tedious... the génoise was simple to make but the steps involve not only folding the flour and cocao into the egg mixture but also warming the egg mixture over a bain marie. during the second layer, miss eunice forgot to pour in the clarified butter... in the end we had to scrape everything back into the mixing bowl and add the melted butter.
the génoise came out too fat the first time and too thin the second time. in the end we had one super tall opéra and one normal one.
the ganache was easy to make and when u see the hot cream and the chopped chocolates slowly turn into rich glossy ganache... the feeling in your heart screams in joy. chocolate! sadly the ganache was too flowy to make a more pretty filling. the coffee butter cream was great man. but the picture of the butter in the mixing bowl looks like some disgusting stuff hence i am not gonna show u all.
The final dessert was delicious, but the opéra cake didn't quite look like those sold in pastry shops. i guess i need to practice more.
a visit to the marketplace at raffles shopping center was not to be missed since we're at city hall. i found earl grey tea leaves... they were darn dear. the tin of leaves weighing 200grams cost me 17 SGD, even more dear as compared to the chocolates. well at least the twinings tin was beautiful. oh and i also bought twinings earl grey tea bags just a few days ago.
the process was fun but somewhat tedious... the génoise was simple to make but the steps involve not only folding the flour and cocao into the egg mixture but also warming the egg mixture over a bain marie. during the second layer, miss eunice forgot to pour in the clarified butter... in the end we had to scrape everything back into the mixing bowl and add the melted butter.
the génoise came out too fat the first time and too thin the second time. in the end we had one super tall opéra and one normal one.
the ganache was easy to make and when u see the hot cream and the chopped chocolates slowly turn into rich glossy ganache... the feeling in your heart screams in joy. chocolate! sadly the ganache was too flowy to make a more pretty filling. the coffee butter cream was great man. but the picture of the butter in the mixing bowl looks like some disgusting stuff hence i am not gonna show u all.
The final dessert was delicious, but the opéra cake didn't quite look like those sold in pastry shops. i guess i need to practice more.
posted by Ian at 7:32 PM
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