Gateau Opéra

I can't quite remember when was the first time I heard of this French classic. What I do remember is the first time I saw it on a TV show (MKR Australia) where it was so beautifully presented and just blew me away. And that's also when I finally decided to re-create those beautiful slices of gateau that I saw on TV. But this is no ordinary gateau, it has quite a few elements to it which have to be prepared separately and assembled towards the end.

Gateau opera, in a nutshell, is a chocolate and coffee cake. It consists of three main components: A joconde sponge, or almond sponge, layers of coffee buttercream and a rich and velvety chocolate ganache. I do find myself to be quite particular about how the things I bake look on the plate these days and what I always do is a quick google image search to find some inspiration. Sadly 90% of what I saw (or more) simply did not fascinate me. And having spent some time researching the recipes, I decided to change the recipe slightly in an attempt to produce a better looking cake. Normally, the recipe would require a coffee syrup to be brushed onto the sponge layers but I find that doing this would produce a sort of dirty looking sponge due to the colour from the coffee powder. I substituted the coffee powder with rum instead, which in my opinion never goes wrong with chocolate anyway, and best of all it's colourless so I could preserve the natural golden colour of the sponge. The second thing that I changed was the flavour of the chocolate ganache, if you've read my previous entries you'd have known that I am now a big fan of earl grey and chocolate, and so I decided to add some depth of flavour to my ganache by infusing the cream with some earl grey. Lastly, most recipes call for the use of chocolate ganache (same thing used in the layering of the cake) for the top. Being particular about presentation as always, I decided to go with a more glossy chocolate glacage instead. That way I would get a better finish and produce a shiny surface at the top, like this:

This was also my first time piping words and drawing treble clefts on a cake. Some turned out better than the other.

The Croissant Recipe

Be warned: This is a very long recipe. Recipe by Hamelman.

Makes 24 croissants

A)     Detrempe:

12 g dried/instant yeast

140ml cold whole milk
140ml cold water

42g melted unsalted butter, cooled to room temperature

504g plain/ all purpose flour

12g salt

80g caster sugar

B)      Butter block  - 280g

C)      Egg wash – One large egg beaten with 1 tablespoon of milk

Croissants

I don't know if it's pure chance or a hidden character of mine to pick on the difficult options when I start doing something for the very first time. I picked macarons when I first started baking seriously back in February and now I have chosen croissants as my first challenge for 'bread' making, or viennoiseries , specifically. In this occasion, though, a big driving factor was the fact that a loved one of mine loves to eat croissants.

The whole process of making laminated dough like croissant dough appeared daunting to me when I first looked into the recipe. I had never made bread before in my life and I had absolutely no idea how proofing works or how to roll a bread dough. My only experience of rolling a pastry was with the shortcrust pastry that I made for the lemon tartlettes.

The results: Failed two times and got third time lucky. :)

Macarons, take three.

Did I say I'm just a teeny bit obsessed with making macarons? Macarons and I have come a long way. I have baked these sandwiched french almond cookies for more times than anything else. Having said that majority of my previous attempts employed the french meringue method, which I now find inferior to the italian meringue method. I tried out the italian meringue method once before (see my other entry) and have since become a convert. A friend of mine invited me over for dinner tonight and there I thought 'Here comes the opportunity to put my macaron baking obsession to good use'. I personally think that macarons make a great gift for any occasion and look fairly impressive as well. I also wanted to seize this opportunity to re-create the flavours of the macarons that I had at Pierre Herme's london outlet that totally blew me away; the milk chocolate and earl grey ganache and rose-jasmine white chocolate ganache. I didn't have any rose essence lying around so I turned it into a pure jasmine white chocolate ganache instead.

As always, I could not resist snapping pictures of my baked products:

Lemon Tartlettes

It's been about a week since I last baked. I made a trip to London to visit a friend earlier this week and gained lots of baking inspiration. My friends and I made trips to Laduree and Pierre Herme's london outlets and even visited Le Cordon Bleu's London campus. The quiche lorraine that I had at their cafe was excellent! I was also fortunate enough to have tried Pierre Herme's Rose and Jasmine macaron and I liked the earl grey infused chocolate macaron too! It's just a matter of time before I try to re-create those flavours myself. I also bought a book by Michel Roux on pastry from Harrods at a tenner. There's simply so much I want to bake and fortunately I've got the next few weeks all to myself so the oven will be my best mate for a while.

I've wanted to make lemon tartlettes even before I finished my exam in May. I like the fragrance of lemons but what I like even more was to use a blowtorch to make burn marks on meringues. :) Being a beginner in baking I had practically none of the equipments required, no tart tins, no blowtorch. I suppose baking can be a very expensive hobby especially at this early stage, but I see this as an investment provided I take good care of all my baking utensils.

The result:
 

Macarons, Italian Meringue Method

I must say that having made macarons quite a few times before I am now more keen to bake something new, something I've never made before. However the thought of having more than 100g of egg whites sitting in my fridge from the making of creme patissiere and creme caramel just doesn't sit well with me. The fact that they're 'aged', i.e; left in the fridge for a few days, worries me even more as it's a fine line between aged egg whites and their rotten cousin. And so I decided to make some macarons, since aged egg whites are perfect for the recipe. In an attempt to learn something new, I (finally) decided to have a crack at the Italian meringue method, which most professional pastry chefs use and widely acclaimed to be superior to the French meringue method, which I had been using all this while. The reason I avoided the Italian meringue was because it requires a syrup to be made and brought to 118C and pouring it into the half whipped meringue to produce a cooked meringue prior to incorporation into the dry ingredients. This method is ideal for someone who owns a stand mixer as it means you could multi-task more easily, since the meringue has to be whipped to soft peaks while the syrup is cooking (for which you have the measure the temperature). Anyway with God's grace I somehow pulled it off. And I must say I'm now an Italian meringue convert. :)

Crème caramel / Crème renversée

I like custards, especially when they're baked well. The silky smooth, melts in your mouth texture coupled with the fact that it is served chilled make creme caramel the perfect dessert for a hot summer day like this. Creme renversee is how the Parisians would call this dessert although strange enough it's more commonly known as creme caramel elsewhere in the world. It belongs to the same family of baked custard as Creme Brulee and Pot-de-Creme but is the lightest of all. The recipes for creme caramel differ greatly as the amount of eggs(whites and yolks) can be easily adjusted to suit different taste buds. The more yolks you use the silkier and more delicate the texture will be, although it also makes the pudding set less well. I have been experimenting with different recipes a few times before my exams started and thought I'd give it another go now that exams are (unofficially) over. Raymond Blanc's recipe calls for whole eggs with extra yolks but I find the texture less silky and delicate compared to the yolks only recipe. That said, however, the yolk-only recipe that I used produced very unstable pudding and easily fell apart on turning out from the ramekins. And so I experimented with additional yolks until I got the result I wanted, like this:

Profiterole Swans!

Exam is now unofficially over. Unofficial in the sense that I still have one more paper to go next Friday but it doesn't require any revision on my part since it's about data interpretation. What a relief! I was on the verge of a mental breakdown yesterday after spending the last 2 months revising for the four papers that I have just sat for over the last week. Anyway I promised myself I'd bake something today and so I did. I made profiterole swans, or, swans made out of profiteroles, filled with whipped cream. The profiteroles weren't perfect because this is my first time baking them in specific piped shapes so I literally had to rely on my baker's instinct to decide when to take them out. The creme patissiere that I initially wanted to use was good when I made it but turned too solid after I refrigerated them. Not sure if it's meant to be like that. The whipped cream turned out over-whipped as well and I think I'll go with double cream instead of 'whipping' cream next time since ironically double cream has higher fat content and should be better for whipping. Overall, a little disappointing but the swans looked good nevertheless. Or shall I leave that to you to judge?

The countdown has started

I will be sitting for my second to last paper tomorrow and I cannot wait for it to be over! The paper after that does not test one's factual knowledge which means my revision pretty much ends the minute I finish the exam tomorrow!!!!!

Exams, exams, exams...

It's exam season and I've got four papers coming up having just done one on Monday. I've got another paper this week, two more next week and by then I would be relatively free as the last paper can't be prepared for. Would definitely like to bake something then. The trouble is to find a recipe from the my two-page long to-bake list.

French Macarons vs Macaroons

So just to clear things up: Macarons are not the same as MacaroOns. In the UK, people tend to ascribe the name macaroon to the french-sweet-hamburger-like-confectionery, which is actually called macaron in french with a single 'o'. Macaroon (double 'o') on the other hand is a meringue based coconut confectionery and is more popular in America. Both are meringue based cookies but the final products look VERY different from each other.

 

French macarons that I've made recently, compare this with the coconut macaroons below

First entry of the blog: Cheesecake with a (massive) twist

So it's summer, the season of sunshine and the much dreaded exam period for a Uni student. Sounds a little random you might say, in which case may I gently remind you to read the title of my blog. Yes, I literally just started out baking about 3 months ago, reason being I was under too much stress from writing my final year dissertation. I wanted to find a way to get rid of the stress without getting wasted at the pubs. Long story short, here I am 3 months later still extremely into baking and in fact I consider this as one of my favourite hobbies now! Not sure if it's going to last after my last exam in June but judging from the way it is now I'd imagine myself doing this for quite a while!

Enough introduction, here comes the cheesecake. It's got a massive twist to it because it's not heavy and dense like the conventional NY cheesecake. It's not as creamy either. In fact, it's got banana and caramel in it. And it doesn't even have the traditional biscuit base. You might be tempted to stop reading by now but do bear with me.

This cheesecake has got a souffle base, i.e; it has got meringue incorporated to give it the rise. As a result, it has a very fluffy and soft texture and extremely light. In fact, the actual name for this type of cheesecake is cotton soft Japanese souffle cheesecake. Imagine cheese souffle but a sweet version. 

I've made this cake a couple of times before I decided to add my own twist to the flavour and the two random flavours that sprang to my mind were banana and caramel,. I must say I am fairly particular when it comes to the aesthetic side of baking and I always try to find ways to glam up my bakes. There's no exception to this one. I came across this guy on Masterchef whose name I've forgotten (sorry mate!) making some ornaments out of caramel and I thought I'd it a go based on what he did on the show!