![Picture](/uploads/1/6/4/6/16460548/8469204.jpg)
Building the Opera Cake - layer of Biscuit Viennois soaked with Coffee Soaker
OBJECTIVES:
Build Opera Cake
Production:
Build Opera Cake
TIMELINE:
Prepare Biscuit Viennois batter and bake
Prepare Coffee Buttercream (Italian Meringue); prepare chocolate ganache
Build Opera Cake; wrap and refrigerate
Finish Charlotte and Tiramisu; wrap and refrigerate
Clean
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Heavy Cream
64% Couverture
Coating Chocolate
Coffee
Coffee Extract
Salad Oil
RECIPES:
Biscuit Viennois Cake
Coffee Buttercream
Chocolate Ganache
Coffee Soaker
Glacage Opera
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Small sauce pot
Stand mixer
Piping bag and tips
SUMMARY:
The key to building this kind of torte was to have all of the items prepped and ready to go. Chef explained that if we were waiting on something to be completed that it could throw off the balance of what we were building. Again today we had a challenge with the Italian buttercream as the butter was not warm enough and there were butter chunks still in the buttercream after mixing was complete.
PERSONAL OBSERVATIONS:
OMG does every torte that we have to make have coffee or fruit?!! Please on to something else...I noticed that you have to be 100% focused at every stage of production. It helps to keep you on track of the tasks you have to complete, and if you have planned correctly, it helps to speed up production. One of my issues is that I want things to be completely perfect and sometimes that can sidetrack me. I am learning to be satisfied once I have gotten to a place that I at least feel comfortable with and move on to the next thing.
OBJECTIVES:
Build Opera Cake
Production:
Build Opera Cake
TIMELINE:
Prepare Biscuit Viennois batter and bake
Prepare Coffee Buttercream (Italian Meringue); prepare chocolate ganache
Build Opera Cake; wrap and refrigerate
Finish Charlotte and Tiramisu; wrap and refrigerate
Clean
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Heavy Cream
64% Couverture
Coating Chocolate
Coffee
Coffee Extract
Salad Oil
RECIPES:
Biscuit Viennois Cake
Coffee Buttercream
Chocolate Ganache
Coffee Soaker
Glacage Opera
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Small sauce pot
Stand mixer
Piping bag and tips
SUMMARY:
The key to building this kind of torte was to have all of the items prepped and ready to go. Chef explained that if we were waiting on something to be completed that it could throw off the balance of what we were building. Again today we had a challenge with the Italian buttercream as the butter was not warm enough and there were butter chunks still in the buttercream after mixing was complete.
PERSONAL OBSERVATIONS:
OMG does every torte that we have to make have coffee or fruit?!! Please on to something else...I noticed that you have to be 100% focused at every stage of production. It helps to keep you on track of the tasks you have to complete, and if you have planned correctly, it helps to speed up production. One of my issues is that I want things to be completely perfect and sometimes that can sidetrack me. I am learning to be satisfied once I have gotten to a place that I at least feel comfortable with and move on to the next thing.