The Famous Desserts in France (Episode One)

France has been known for romantic passion, all purple eyeful of Provence, quietly flowing of Seine, and keep telling one story after another story. Another sign on behalf of the French it is desserts. Dessert represents a sweet and love that is coinciding with the nature of French romantic and that is why French people have a special preference for desserts. They are obsessed with the study of various desserts and added some touching romantic elements in it, French dessert have attractive shining, and people yearning by those things. This time I will introduce some famous French desserts.

First is Opera, it is a centuries-old famous French dessert. Inside the sense of rich chocolate flavor with coffee flavored to make people are endless fascination. Traditional Opera has total of six layers, including three layers of sponge cake soaked in coffee syrup, with butter, whipped cream and chocolate cream filling made. Whole cake filled with coffee and chocolate flavor, and it melts in your mouth.

The origin of Opera has two different versions. One theory is Opera was a popular dessert originally developed by a French dessert cafe. Because it is super popular, and the shop also located next to the Opera, so the owner named it called "Opera".

And another theory people believe Opera cake was created Dalloyau, who opened dessert shop by 1890. Because of its shape very squared and its chocolate surface looks like a thin layer of inside the Opera, the gold piece also looks like the Opera Garnier, it just got the name.

Directions:

To make the almond sponge cake:

1.    Preheat the oven to 425F. Line two 15-inch by 12-inch pans with baking paper and brush the surface with butter.

2.    Beat the egg white until they become foamy and start to expand.

3.    Sprinkle in the sugar.

4.    Beat the ground almonds, sugar, and whole eggs until becomes foamy.

5.    Gently stir the flour into the almond batter.

6.    Stir 1/4 of the almond batter into the egg whites.

7.    Divide the cake batter between the two prepared pans and baking cake for 5 minutes.

To make the espresso syrup:

1.    In a saucepan, bring 1/2 cup water, 1/3 cup sugar, and 1 1/2 tablespoons instant espresso to a boil.

To make the coffee buttercream:

1.    Stir together the espresso powder and boiling water.

2.    In a saucepan, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil.

3.    In a bowl, beat the egg and egg yolk until fluffy.

To make the ganache:

1.    In a saucepan, bring the milk and cream to a boil.

2.    Stir in the chocolate. Continue stirring the chocolate for 2 minutes.

To assemble the cake:

1.    Line a large baking sheet with baking paper. Cut one 10 inch by 10 inch out of layer.

2.    Brush the cake with the espresso syrup.

3.    Carefully spread 3/4 of the coffee buttercream top of the cake.

4.    Place the two rectangles of cake over the buttercream.

5.    Place the last layer of cake over the ganache, brush with espresso syrup.

6.    Spread it with a thin layer of the coffee buttercream.

7.    Refrigerator for 1 hour before glazing it.

To glaze the cake:

1.    Melt the chocolate and stir in the butter until smooth.

2.    Put the chocolate glaze over the cake.

Second is Yule log, it is French holiday dessert of necessary; the name of the "Yule" actually is formerly name of Christmas. As the Viking Age from the date of the winter celebration, in Christmas England people will cut down trees and dragged back to be placed in the fireplace to burn for 12 days began with Christmas Eve, so this tree was called "Yule log" (Christmas tree).

In Christmas Eve people will return home to reunite.  In the midnight, the whole family would gather in front of the heater, eating with such a symbol of the holiday cake, and contact with their families. Therefore, Yule Log becomes an integral part of the French people' life.

Directions:

1.    Separate the 5 yolks from whites, obviously into two separate bowls.

2.    Grease a baking pan and line the pan with baking paper.

3.    In a large mixing bowl, beat the egg yolks on high until they are light and fluffy.

4.    In a large bowl, combine the 1 cup cake flour, 1/4 cup baking cocoa and 1/4 teaspoon salt.

5.    Slowly the flour mixture to the egg yolk mixture and blend until well mixed.

6.    Beat the egg whites and add the sugar.

7.    Slowly fold the egg whites into the chocolate flour mixture.

8.    Gently spread the batter into the pan

9.    Bake for 12 minutes and let it Cooling.

10. Rolling the cake in the baking paper.