#opera torte

And then finally we have a Gâteau St. Honoré, garnished with pâte au choux, raspberry sauce, and caramel sauce!

A beautifully descorated torte that we got to make in my advanced baking and pastry class, European Cakes and Tortes. Each ingredient for each component had to be measured to the gram. If the measurements weren't precise, and if the temperatures for our layers were off by a single degree, the torte would not have come together. This torte is composed of a very thin cake layer called Biscuit Viennoise. The bottom of the first layer was covered in a dark chocolate candy coating. The top part of that layer was brushed with a coffee soaker then covered with a layer of coffee buttercream. The next biscuit layer was gently placed on top and brushed with the coffee soaker and coated again with coffee buttercream. The final layer of biscuit was placed on top of that. We had prepared a chocolate ganache the day before assembly which was spread on top then left to freeze for about 15min. The final layer was a chocolate glacage which was evenly spread across the top. We then cut the torte to our desired lengh. Think of it as a tiramisu sans ladyfingers. Afterwards I snuck these little tortes out of class on a cakeround and brought them to my co-workers at Starbucks...needless to say, they loved them!!!!!!!!