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]

[ 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 No.73010 with laser point function

Couverture black chocolate
Valrhona "Equatorial Noir" (55% cocoa)

Silicon whipper TOMIZ

Scoop spoon

Cassette stove
Iwatani MIYABI MIYABI 3.5kW 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

[chocolate_cacao]

みなさん、カカオ〜！∴∵ゞ(´ω`*)♪
以前からやりたかった念願のオペラケーキです。
難しくて時間がかかってしまいました。
2020年も残りわずか。今年最後の動画になりました。
2021年もよろしくお願いします。
良いお年を！

[melissapan]

The cake is not the king of chocolate you are the king 👑

[TheSuperiorMonty]

I appreciate you adjusting the volume when you turn on the mixer, a lot of youtubers just don't bother with that one and it's so loud

[caveofskarzs]

The DEFINITION of decadence.
I cried a little for every bit of "wasted" ingredients, but I was still drooling the entire time.

[sr]

This guy just casually makes a 3 michelin star dessert at home when he's bored

[Nutyp]

My favorite thing about all his videos is the lack of noise. Just the sounds of baking and cacao powder lol.

[chaeberry]

I love how you just start simple recipies back then and now your like a world class coco chef

[Bobbydazzlla]

We can buy these from our local French partisserie in our small country town called Creswick in Australia. I will appreciate them even more now that I know how much work goes into them.

[CosyBlu]

This looks like something that would be sold at a high end restaurant where one piece is like $60.

[Lonestarz]

My dude trying to put me to sleep with such gentle godlike cooking skills 😌

[prneeta]

These videos are literally my comfort videos

[m.shahbaz]

The amount of work that goes into these things..My GOD!!

[hdezines]

I loved the cutting portion. I can only imagine that this took an entire day to make, its so beautiful.

[clacicle]

I used to work in a small french bakery/cafe and ate one opera cake almost every day I worked their. It was heavenly.

[wot]

that whisk being quiet is the greatest thing to ever occur

[christinacutlass]

That was one of the most enjoyable baking videos I’ve ever seen…. it’s obviously a very complex creation, but the way you broke it down into sections. Makes me think that I could try and make it myself. I’m just an amateur cook of 50 years, maybe it’s time to up my game! It was a beautiful video as well, very aesthetically, pleasing! I I am suffering with cancer, I’m very limited in what I can do physically now, but I think that this would be something beautiful to try and make to add meaning to my life. Thank you.

[gergelyszakacs]

The accuracy of the amounts, temperatures, and timings show how solid your knowledge is! Subscribed!

[JustALittleCrayCray]

I respect the amount of patience and precision you have because I know I could never

[warriorspeace_kat]

"Better not eat it as it is"
*eats the whole thing*

[in.retrospekt]

4:08 when he flipped that biscuit on the chocolate side I felt that in my soul