/ck/ - Food & Cooking

Now, for my shitty oc, I made Opéra Tarts
The base is a Chocolate Pâte Sucrée, then filled with Opéra Ganage (2:2:1 Dark Chocolate, Cream, and Butter. With some orange zest thrown in), and topped with a Pâte a Bombe-based coffee cream.
I baked my tarts using microperforated tart molds and a silpain. The coffee cream for the heart one was pipped with a closed star tip, and the rectangular one with a tear-shaped (similar to a St. Honoré) tip.

It was very good, I feel that with a thiner layer of ganage, and better decoration, it would have been perfect, the orange zest experiment was a success (I plan on making a proper Opéra Cake inspired by Mexican coffee), but my other experiment of using cornflakes as feuilletine was not, the opéra ganage has too much water and it made the corm flakes mushy. Next time I could change the ganage, but I feel that the better option would be to use chocolate pearls instead. For decoration I could have shaven some chocolate to amke some contrast, there is also gold leaf which is traditional for Opéra, but I am not spending that kinf of money until I am satisfied.