ASMR Cooking / How to make “Opera“ The king of chocolate cakes

Cacao ! ∴∵ゞ(´ω`*) ♪ This is the last video of the year 2020. It is “Gateau Opera“, the king of chocolate cake. Bitter taste of coffee and noble beatitude. It is believed to have originated from Darroyo and has been arranged in various ways. I look forward to seeing you in 2021. Blueberry Opera chocolate Cake 0:00 Gateau Opera Cake Introduced 0:26 Biscuit Joconde 4:17 Coffee Syrup 5:13 Parter Bombe (Coffee Buttercream) 6:58 Coffee Paste (Coffee Buttercream) 8:07 Ganache 9:41 Glassage 11:16 Assembling the Opera Cake 12:03 Cutting and finishing the opera cake 13:09 Tasting 13:54 Cacao notes (when you ice the parterbomb...) [ Square Cercle 210x100x50mm [Rectangular Cardle] ]. [ [ Book ] Chocolate Cacao Recipe Book on Sale! A book of recipes for chocolate cacao. Chocolate Sweets BOOK [ SNS] Twitter : instagram : [ Biscuit Joconde ] For one 25x25 baking dish A - Flour: 18g A - Powdered sugar: 20g A - Almond powder: 65g B - Whole egg: 80g B - Granulated sugar: 8g A - egg white: 55g Unsalted butter: 12g 1. sift together A 2. mix whole eggs and granulated sugar. Beat with a mixer until warm, about 10 minutes. 4. beat egg whites in a separate bowl. 5. lightly mix the egg whites with the egg whites without crushing the whites. 6. Add the shaken A to 5. 7. Add the melted butter and mix until smooth. 8. Spread the mixture on a baking sheet lined with cooking paper with a palette knife to a thickness of 3 mm. Bake in a preheated oven at 220°C for 10 minutes. Remove from the heat after baking. Coffee syrup (to soak into the biscuit joconde) Water: 100g Granulated sugar: 100g Instant coffee (powder): 15g Put the ingredients in a saucepan and bring to a boil, stirring constantly. 2. 2. bring to room temperature (about 195-200g) 3. soak up about 60-70ml of the mixture per biscuit. [ Coffee Buttercream ] [ Parter Bombe ]. A - Whole egg: 40g A - Egg yolks: 16g B - Water: 45g B - Granulated sugar: 115g 1. Combine A and beat with a hand mixer. Put B in a small saucepan and heat to 113℃, wiping the surface of the pan with a brush wet with water. While mixing 1 with a whipper, pour in the syrup from 2. When mixed, mix well with a hand mixer and add the butter. Coffee paste Instant coffee: 8g Water: 4ml [ Coffee butter cream ] [ Coffee butter cream Perta bombe: 110g Unsalted butter: 120g (cut it first) Coffee paste: 8-12g (to be adjusted) Measure out the par-tabomb and add the unsalted butter to the mixer. If the temperature is too low and the mixture separates, microwave it for 10 seconds or less. When the mixture is smooth, add the coffee paste, checking the color. Ganache ] Sweet chocolate 55%: 90g Milk: 60g Fresh cream (42% milk fat): 12g Unsalted butter: 20g Chop the chocolate into small pieces. Combine the milk and cream and bring to a boil. When the mixture comes to a boil, pour over the chocolate and let it emulsify. Add the butter and melt it. [ Glassage ] A - Granulated sugar: 100g A - Granulated sugar: 100g A - Cocoa powder: 40g A - Water: 60g A - Fresh cream 42%: 50g Gelatin sheet: 6g Soak the gelatin in cold water. Combine A in a small saucepan and stir over heat to dissolve. When the mixture comes to a boil, add the cream and stir, then bring to a boil again. When it comes to a boil, add the drained gelatin and mix well. Strain and finish. Silicone spatula A small pentode (placed on the gas stove) Delonghi convection oven EOB2071J-5W Shinwa radiation thermometer with laser point function Couverture black chocolate Valrhona “Equatorial Noir“ (55% cocoa) Silicon whipper TOMIZ Scoop spoon Cassette stove Iwatani MIYABI MIYABI CB-WA-35 Copper petit pan 10cm Hand mixer (The volume is turned down in the movie.) Panasonic Hand Mixer White MK-H4-W Hand Mixer(The volume is turned down in the movie.) dretec HM-703WT Kitchen scissors Kitchen spatter KS-203 #chocolatecake #Opera #GateauOpera #chocolate