Opera [Explanation of Subtitles] Chef Patissier teaches you how not to fail in Opera 

We will make the king of chocolate cakes, Opera.
The explanation is provided with subtitles. Please turn on the subtitles to watch.
A contest-winning chef-pastry chef teaches you how to make sweets that never fail.
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Music : Birth and Death of a Dream by Gradient
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Equipment materials used:.
200g pertagrasse novelle bitters (dark)
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Sakai Takako rose pattern spatula, 9
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Yotsuba Fermented Butter 450g (salt free)
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BARRY (Cacao Barry) Purte series couverture Pistoles Excelences 55% cocoa 1kg
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0:00 Making the joconde dough
3:12 How to bake the joconde dough
4:23 How to make the chocolate glaze for coating
5:49 How to make the coffee buttercream
8:54 How to make the coffee syrup
9:53 How to make the ganache
11:22 How to cut the joconde dough
11:55 How to assemble the opera
15:36 Cut and eat
15:55 Recipe
Ingredients: Ingredients
1 15cm (6inch) square 1 round● 1
[Joconde dough - Biscuit joconde] 25cm x 25cm, 2 sheets, 2sheets
]
120g almond pudding
120g granulated sugar
flour 36g
200g whole egg
100g egg white
28g unsalted butter
Coffee syrup
140g granulated sugar
150g water
15g rum
12g instant coffee
Coffee butter cream
245g unsalted butter
35g egg yolk
40g granulated sugar
12g starch syrup
25g water
1g vanilla paste
4g instant coffee
Chocolate glaze for coating
45-47% heavy cream 20g
20g milk
17g water
17g water 23g granulated sugar
11g sugar syrup
Chocolate 55% 48g
48 g parterglasse
Ganache
135g chocolate 55
Milk 50g
cream 45-47% 25g
42g unsalted butter
If you want to make it in a different size
15cm (No. 5) → 18cm (No. 6) = 1.5 times
15cm(No.5) → 21cm(No.7) = 2.25 times
15cm(5inch)→12cm(4inch)=0.67x
15cm(6inch)→18cm(7inch)=x1.5
15cm(6inch)→21cm(8.2inch)=×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I'm currently working as an advisor for companies, helping them improve their management and product development, helping them develop their stores, and giving seminars.
I love architecture and dancing at the gym (during breaks).
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
pierreapierre.com/
Instagram page
/ ishikawa_masayoshi_pat...
facebook page
ishkawamasayoshi/
youtube Masayoshi Ishikawa Channel
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BLOG Patissier's Guide to No-Fail Sweets
sweets-design.com/
#patissier
#recipe

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