Sunday, April 1, 2012

A variation on the opéra

I've made an opéra cake before, but I wanted to make it again in slices just like they do in patisseries. And while I was at it I switched out a few other things as well: I substituted the almonds in the joconde for hazelnuts, one of the coffee buttercream layers with the caramel-coffee ganache, and topped with some tempered chocolate squares instead of chocolate glaze. And voilà! Actually not really "voilà" because it took a whole day to bake and put together... 

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