October 31, 2013
This week we are making Petit Fours and L'Opera Torte.
For the Petit Fours we made a Joconde Spongecake. This is a spongecake made with almond flour.
The spongecake was then covered with raspberry jam.
Another layer of spongecake was placed on top and the process repeated. Once there were three layers of cake, the cake was sandwiched between bagel boards with weights on top to set over night so the cake would be smooth and level.
For the Opera Torte, the same spongecake was used. The cake was layered with a coffee syrup, chocolate ganache and a coffee buttercream and then weighted over night.
The next day we finished assembly of the Petit Fours and Opera Torte. The Petit Fours were topped with a thin layer of Marzipan (an almond paste/sugar mix) and cut into one and one-quarter inch pieces.
A fondant was poured over the cake to en-robe the cakes. Our fondant was a little thin so it did not cover the sides of the cakes as intended.
One-half of the cakes were then finished with a butter cream rose while the other half were finished with a butter cream dollop and dragées. I did not like these Petit Fours as they were way too sweet.
The Opera Torte was finished with a layer of ganache, a butter cream dollop, and a chocolate filigree. These were not bad but had a very strong coffee flavor that seemed a bit over powering.
We also used the extra Carrot Cakes and Devil's Food Cakes to make some additional Petit Fours. The Carrot Cakes had a layer of cream cheese frosting in between and another on top and finished with a butter cream carrot.
The Devil's Food Cakes had a raspberry jam in the middle and covered with a chocolate mirror glaze, topped with butter cream dollop and a chocolate filigree.
These chocolate cakes were so good I could have eaten a whole tray full.
For the Petit Fours we made a Joconde Spongecake. This is a spongecake made with almond flour.
The spongecake was then covered with raspberry jam.
Another layer of spongecake was placed on top and the process repeated. Once there were three layers of cake, the cake was sandwiched between bagel boards with weights on top to set over night so the cake would be smooth and level.
For the Opera Torte, the same spongecake was used. The cake was layered with a coffee syrup, chocolate ganache and a coffee buttercream and then weighted over night.
The next day we finished assembly of the Petit Fours and Opera Torte. The Petit Fours were topped with a thin layer of Marzipan (an almond paste/sugar mix) and cut into one and one-quarter inch pieces.
A fondant was poured over the cake to en-robe the cakes. Our fondant was a little thin so it did not cover the sides of the cakes as intended.
One-half of the cakes were then finished with a butter cream rose while the other half were finished with a butter cream dollop and dragées. I did not like these Petit Fours as they were way too sweet.
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| Petit Four with Butter Cream Rose |
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| Petit Four with Butter Cream Dollop and Dragées |
The Opera Torte was finished with a layer of ganache, a butter cream dollop, and a chocolate filigree. These were not bad but had a very strong coffee flavor that seemed a bit over powering.
We also used the extra Carrot Cakes and Devil's Food Cakes to make some additional Petit Fours. The Carrot Cakes had a layer of cream cheese frosting in between and another on top and finished with a butter cream carrot.
The Devil's Food Cakes had a raspberry jam in the middle and covered with a chocolate mirror glaze, topped with butter cream dollop and a chocolate filigree.
These chocolate cakes were so good I could have eaten a whole tray full.
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