How to make Heavenly Opera Cake
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- Опубликовано: 20 сен 2024
- ** Please Turn on the Subtitle for more detail.
When I traveled to France a long time ago,
In France, cakes and macarons were perfect. I visited all the famous chef's cake shops. I also decided to eat Dalloyau's opera cake.
I visited there by following Google Maps. At that time, Dalloyau's opera cake was really expensive But It was really touching.
Many people have asked me to make opera cake.
You know, opera cake needs a lot of processes to be made.
It's definitely the best cake I've ever had, so I love it so much, but the process is long. I've always been delaying making videos.
But there have been several requests these days and I can't put them off any longer.
This video is a bit long. Since I've made it for you, I've been wanting to elaborate.
But I worried that it will be a boring video. so I wrote a lot of explanations to read.
I hope you're less bored. hahaha…
I can't make the Dalloyau's original taste but I have my own recipe. LOL
I had a little tip in this recipe.
That is using hazelnut-flavored instant coffee to make coffee concentrate for buttercream.
The product is shown in the video.
I often use this, and if you add a little bit of this, it tastes amazing.
It's not an advertisement. It's just personal taste.
If you don't have that coffee, I recommend G7 coffee.
And I also used Kahlua in syrup and coffee concentrate.
If you don't have Kahlua, add 4g of rum or brandy, and if you don't have it also, you can omit it.
But if you put in these liqueurs, the scent will be better, so keep that in mind.
The chocolate stamp used for decoration is made of milk chocolate.
If you use real chocolate, it should be tempered.
But you can use compound chocolate instead. It is a lot easier to handle.
See below for chocolate tempering methods.
Two super pretty chocolate balls, • 넘나예쁜 초콜릿 볼 2가지 방법 (진짜 ...
And Keep the oven pan in the freezer for a long time and work on it.
Enjoy a fragrant and elegant opera cake.
Ingredients
♥︎ Coffee syrup
130g espresso
30g sugar
6g Kahlua (4g of Rum or Brandy, or omit)
Or
130g Hot water
7g instant coffee powder
30g sugar
6g Kahlua
♥︎ Ganache
125g dark chocolate (Callebaut 57.7%)
125g heavy cream
♥︎ Coffee concentrate
5g instant coffee powder (hazelnut flavored)
6g water
6g Kahlua
♥︎ Coffee Butter Cream
180g unsalted butter
3 egg yolks
75g sugar
30g water
the total amount of coffee concentrate
♥︎ Biscuit joconde
3 eggs (about 160g)
80g Sugar Powder
100g almond powder
30g all-purpose flour
100g egg whites
40g sugar
♥︎ Chocolate Glaze
100g dark chocolate ( Callebaut 57.7%)
15g vegetable oil
after watching this video 4 years ago, have made this cake over 10 times. to this day is my favourite cake, and everyone i knows thinks its the most delicious cake they’ve ever tried. recommend to all.
Hey guys, I wanted to tell you that after a ton of times just watching the video for aesthetics, I finally decided to actually do the recipe, and if is there something I regret, is not having it done before since this cake is next level delicious. However I also made a couple of notes that you will maybe find useful if you wanna try it for yourself:
-Make your own almond flour (if you have the time and tools) As in where I do live is fairly difficult to find almond flour, I decided to make my own, the result was not perfect, with different almond granule sizes, and tbh that bothered me at the beginning because I thought it would ruin the joconde, but instead, it gave a pleasant texture contrast to the cake bite.
-I would first advice changing the recipe order of doing things: first do the joconde, then the coffee syrup, then the coffee concentrate, then the ganache and finally the buttercream, and just after the cake is done and refrigerating prepare your chocolate glaze.
-About the joconde, I don't know about you, but mine came out of the oven with a weird burnt marbled pattern, it could have been my oven, my pan or a mistake of mine, but if it happens to you, don't worry you will not taste it or feel it, as long as it is not completely burnt of course
-About the syrup (if you can allow it to yourself), do not skimp on the alcohol, I would recommend adding two times the recipe amount, or even more if you wish so, make it taste almost like a cocktail, it will give a nice depth to the flavour profile.
-About the french buttercream, if you dont own a thermometer, when melting the sugar dip a fork in the pan, and then in cold water, if it forms a ball, it is done. Also side note, you can add less butter, like 30 g or so, if you don't like the "too much" flavour of buttercream.
-About the glaze, maybe you will think I'm crazy, but also it could be because of the chocolate I used, but I'd say, add more oil if you want a runny nice glaze that will set soft, maybe 25 g per 100 g of chocolate, mine didn't spread as nicely and it was hard when trying to cut and serve the cake.
Overall this opera cake was so good, one of the most beautiful, delicious and complex cakes I have made, and not that hard as many people say. You can use or not my notes, those are only but my opinion, but anyways I really encourage you to try it. Enjoy your baking! :)
Wonderful feedback thank you!
@@Jocondesbaking Thank you for the recipe, it was so good!
Do you know if it's fine to omit the almond flour?
@@naritruwireve1381 Maybe. Don’t skip the almond flour, but instead replace it with regular flour, there is the chance that due to all the whipping and gluten development the cake is slightly though, but you should try it to see how it comes
How long did it take you to type that?!?!?
아니 케이크 꿈빛 파티시엘로 배운 인간들 개많앜ㅋㅋㅋㅋㅌㅌㅌㅌ
I made this cake as a Father’s Day gift and it’s no joke! Every component was delicious and the bitterness from the coffee and dark chocolate really balanced out the sweetness. I scaled the recipe up to be made in a half sheet pan and it was the perfect size for a small family gathering. I think most people already have half sheet pans so I thought I’d share the proportions in case anyone wanted to try but was afraid of scaling and messing w the proportions :)
Joconde Sponge
192g eggs (about 4 large eggs)
96g powdered sugar
120g almond flour
36g AP flour
120g egg whites (from about 4 eggs)
Vanilla extract
French Buttercream
216g unsalted butter
4 egg yolks (yolks leftover from the sponge)
90g sugar
36g water
6g instant coffee
7g water
Ganache
150g chocolate
150g heavy cream
Glaze
120g chocolate
18g vegetable oil
Coffee syrup
156g hot water
8g instant coffee
36g sugar
Thank youu!! How many servings does this make?
@@jarraa2432 I would say it makes about 6-8 servings depending on how big your portions are :)
오늘 해먹었는데 너무 너무 맛있었어요 가족들이 다 너무 맛있다고 파는 것 같다구.. 시간은 오래 걸렸긴 했는데 그 시간이 전혀 아깝지 않을 정도로 너무 맛있었어요 추천해주신 헤이즐넛 커피 사서 했는데 확실히 더 맛있더라구요 레시피 너무 너무 감사해요ㅠㅠ
혹시 영상 속 헤이즐넛 커피 브랜드 어떤건가요?
저도 찾아봤는데ㅠ 맥널티 병커피인가요?
사진이 다르게 나와있어서 여쭤봅니당ㅎㅎ
깔루아는 넣어서 만들었나요,
Согласен
Always LOVE watching your videos! I’m a French Pâtisserie chef and I can tell you this: well done! Perfect opera, and no, the video was NOT boring ;) Well done and keep inspiring us!
Would you do something different when watching some of her videos? :)
I’ve not been much into Opera to listen to BUT, this was just Perfect! Bring on the Americana Ms Isabelle! Do you have a video here as well?
You are working in French Patisserie,how nice,you can eat and not pay.
I can not understand how people are sufficient. Italians are the masters of Europe in cooking, arts, perfumes...and you never hear them make such a statement.
ce gâteau a l'air très technique quand même, bravo
I made this as a special birthday treat and it was amazing! The cake had the perfect amount of sweetness and paired nicely with an americano. Although this cake does take a while to make the, time spent is well worth it, and I highly recommend this recipe!
Tze Ling Lau this cake took me around 5 hours to make (2 hours of total chilling time, baking time, and cleanup time is included). It didn’t feel like 5 hours mainly due to the 2 total hours of chilling time and because of the amount of different things I had to prepare for the cake!
How many pieces of cake ?
Could u pls tell ma if I don’t add almond flour it’s will work ? I couldn’t find almond flour at bakery zone in the mall
Tze Ling Lau im gonna bake tomorrow ( i think i will try to add cocoa powder instead of almond flour (i has all purpose flour,Cake flour,Cocoa powder in my home ) thanks for advice me i will update if i make it ^^
Joobie Joobs sorry for the late response! Mine made around 6 pieces of cake! ☺️
When I was studying Patisserie at my culinary school I had to prepare this cake around 5 times in one month. By the end of the month, I was sick of the cake and the smell of butter and coffee. Now, years later watching your video makes me want to bake it again because it looks delicious.
i made this cake today and it was TRULY AMAZING AND ONE OF THE BEST CAKES that i have ever made. And i did not make everything at once. I made one component on one day and then stored it in the fridge. The flavors of the cake were balanced with the perfect amount of sweetness and bitterness. Thank u soo very much JOCONDE'S BAKING for this amazing recipe.
와우!!어제 만들었어요.
부엌은 폭탄맞고 케잌은 폭탄맞은 모양이 되버렸지만 ...그러나 눈물나게 맛나다는거~~ㅎㅎ
담부턴...세상에 그 어떤 케잌도 비싸다는둥 안이삐다는둥..헛소리,군소리 안하고 사먹겠습니다~ 케잌은 정성입니다 ㅠㅠ
조꽁드님 항상 귀한 레시피 감사합니다!!!
Por favor traducción se ve divino y excelente trabajo
우와 제가 신청한 거네요!! 진짜 너무너무 이쁘고 감사해요ㅠㅠㅠ 역시 조꽁드님은 뭐든지 잘 만드시고...항상 친절하시고 그래요ㅠ 언제나 건강하시길 바랄게요♡♡♡ 그나저나 영상이 6시간 전에 올라왔는데.....설마 조꽁드님 새벽까지 작업하신 거에요??? 어쩜 진짜 감동이에요ㅠㅠㅠㅠ 조꽁드님의 이쁜 마음씨는 곧 많은 사람들이 알게 될 거에요~~ 곧 50만 구독자도 찍고! 100만도 찍을! 그날까지~~조꽁드님 응원합니다💝💝💝💝💝
9:24 i was relaxing when I suddenly heard bizet habanera it's one of my favorite opera pieces so props to you for adding that! :)))
Wow, love this recipe!!!!
이거 진짜 만들고싶어서 온갖 레시피 다 보던 중이었는데 ㅠㅠ 조꽁드님거 나와서ㅜ너무 좋네요
THIS WAS ONE OF THE BEST VIDEO THAT I EVER SEEN! ITS SO CLEAN AND RELAXING, YOU WAS UNDERSTOOD AND GREAT! THANKS YOU, KEEP IT UP!
I love opera cake and yours is a beautiful one. It's also another beautifully made video, there is as much talent and painstaking effort in the film-making as in the cake-making.
선생니임 이거 진짜 만들어보고싶었는데
영상으로도 맛이느껴져요 ㅠㅠ
공정은 많은데 핵심만 잘 알려주셔서 충분히 할수있을것같은 기분이 들어요 ♥♥
감사합니다 😍
우와....케이크도 너무 멋지고 영상미도 너무 좋아서 15분 순삭...👍
조꽁드님 오페라는 만드는 과정도 왠지모르게 멋지고 결과물도 단순히 케익한조각이 아니라 멋진작품같아요..😍
자세한 설명 감사드리며 꼭 한번 도전해보겠습니당!
굳이 커피포트내리는 이유가 폼나서라는겈ㅋㅋㅋㅋㅋㅋㅋ 아 너무웃겨욬ㅋㅋㅋ
폼에 살고 폼에죽고 멋과 풍류를 아시는 조꽁드님 ㅎㅎ
I have loved to bake all of my life but I am more of an adventurous baker I have recipes like the basics for different sponges and cookies. Then I add what I want not necessarily what is on the recipe, I do my research first and find the ingredients that on paper don't look right but put together are out of this world, I mean spicy Mexican cookies and you're thinking no way but in fact are delicious.
I have 4 sons and 1 daughter and they have all been taught by me how to cook, how to bake, how to put together a meal from the vegetables to the meat, how to use all of the chicken which is sadly not taught anymore, when one roast chicken can make so many meals yet most people throw it away.
My daughter excels at baking she is quite artistic. We discovered your channel 3 days ago and are devouring the videos, everything is neatly executed and not one Kitchen aid in sight, I can not afford one of those machines but every thing else I have, once every 2 months my daughter and I sit down at the Amazon pantry and order the things that British shops do not sell. I am at the moment loving the different flavoured icings delicious.
This was a beautifully executed video and your cleanliness lends one to think I could do this but knowing mine will not come out looking like yours do. Again thank you for a beautiful recipe
I don't know what it is about your video's but it's VERY relaxing, and the most civilized time spent on RUclips in a long time. Thanks!
주말아침 힐링했습니다~^^
조꽁드님 레시피는 사랑입니다😍
즐겨보고 자주만들어보고 있습니다👍👍
"Ugly edges"??? I would eat that edge for life!!
Beautiful art!
They don't look ugly when they're used as base in my cheesecake 😂
Joconde! There is NOTHING boring about your videos. Your method of working is so elegant. It’s delightful to watch.
꿈파n년차 더쿠...
보면서 익숙한 이름들이 많다..ㅋㅋㅋㅋㅋㅋ
막 대사도 생각나고..ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
You are the best ever . Many thanks from Florida , USA for your great recipes and the subtitle. You make everybody happy when they understand everything you’re doing in your videos. Perfect job.
오페라 케이크는 정말 손도 많이 가고 정성이 가득 담긴 케이크죠.... 저도 엄청 좋아하는데 아직까지 염두가 안 나네요...ㅎㅎ 좀 더 실력을 쌓고 난 다음에 꼭 만들어봐야겠어요.
Having Bizet's Carmen as background music for a backing video is what I call taste.
Qué pasteles tan magníficos, me encanta la preparación y la meticulosidad que tienes para hacerlo.🥰💓
외국에서 먹을 수 있는 오페라 케이크를 직접 만들어서 먹을 수 있다니 정말 멋진 레시피 영상 올려주셔서 너무 좋아요. 레시피 영상 잘봤습니다, 레시피를 알려주셔서 감사합니다!
I made this yesterday. It didn't look as pretty as yours but it couldn't taste better. It's truly heavenly. Thank you so much for the recipe!
I love how you have Carmen in the background as you make an opera cake! Love it!!
Desde 2020, todo dezembro venho aqui para rever e produzir essa receita para minha família no natal.
Virou nossa sobremesa favorita de natal. Agradeço por compartilhar e dividir algo tão especial em um vídeo tao didático e bonito. Ja estou nos preparativos novamente este ano!🎉 Obrigada 🙏🏻 💙🍀
중간부터 bgm으로 오페라가 깔리는 게 너무 좋아요ㅠㅠ오페라케이크는 정말 하루 마음먹고 만들어야 할 것 같네요 좋은 영상 감사합니다💕
I just finished making this to share with friends after dinner tonight. Thank you
Your explanation is so simple that you made it so easy for a beginner like me to make it! Thank you so much! I will try your other recipes! Never stop making videos please!
How the translation is soo fast !! Thank you ❤️❤️❤️
الترجمه سريعه ماشاءالله !
ارجوك ماهو الشى الذي اضافته للقهوة و الماء الساخن
Je te regarde depuis Paris tu est une vrai professionnelle de la pâtisserie et merci encore pour la traduction française !!! Continue à nous régaler ! Bisous 😘
이거 가온이랑 그 친구들이 가온이 누나를 위해서 만든 그 오페라 케이크?!
I made this cake on Sunday and found each slice to be extremely filling :D I could only eat a half.
I also discovered that if you butter the edges of the tray, then the sponge doesn't stick - at all - and even separates from the edges as it cools down 👍
Потрясающий торт, браво вам мастер шеф🎂🍰
숨도 쉬지않고 잘 보았습니다. 감사해요
me, an imperfect perfectionist, when doing something: *don't even breathe*
Exactly!
멋지네요오페라를 부르고 오페라를 먹습니다. 당신의 하루가 평화롭게 가는 데 도움이 될 것입니다.😌 그나저나 이 놀라운 레시피 감사합니다✨❤️❤️❤️
자기 스타일이 정확하셔서 종종 보고있습니다 ^^
Maria Callas, best performance!!! Perfect sound companion with perfect dessert!!!
엄청나게 손이 많이 가는 게 한눈에 보이는 케이크지만... 지금은 단종된 오페라 라는 빵을 너무 맛있게 먹었던 기억이 있어서 진짜 오페라 케이크도 한번 도전해보고 싶네요. 그리고 '숨도 쉬면 안되요'라고 하실 때부터 진짜 엄청 조심스러운 게 화면으로도 느껴져서 웃음이 나왔어요. 상투틀로 크림 짜는 동작까지 엄청 조심스러우셔서ㅎㅎ
I made this cake but I won't make it again. It's actually delicious. But the problem is that it's made from buttercream and chocolate ganache. So you when you leave the cake in the fridge, the buttercream will harden just like butter (a bit softer), and the same happens to the chocolate ganache, since it's just chocolate and heavy cream. When you cut a piece, the cake feels very heavy and the creams aren't soft and creamy at all. The piece of cake falls apart easily because the creams are hard. If I microwave my piece of cake, it will be softer and taste much better. Overall, if I ever do this again, I will make a different chocolate and coffee cream instead of chocolate ganache and buttercream so it can stay creamy and soft in the fridge too. The Joconde sponge was delicious though. So if anyone is thinking of doing this, I would really recommend using a different cream (like mascarpone cream), trust me, it will taste much better.
I've just realised, I've come to assosciate opera music with impending murder. Thanks TV.
What do u think about film Borat?
I associate it with the 3 musketeers Mickey Mouse movie 😶
👍😂👍😂👍
Hi Joconde Baking... I just want to say Thank you so much for your kind sharing of many great recipes ! I tried this Opera cake recipe today and it's really good 👍... God bless your talent and your kind heart .
I laughed when the opera song started playing lol
U got no class
I started laughing too, it's like....very dramatic for a cake. Like: BEHOOOOLD, THE CAKEEEE dunno what I'm talking about anymore lol
오늘 드디어 오페라케이크를 만들었어요~~^
준비과정이 좀 번거롭고 오래걸리지만..
만드는건 의외로 쉬웠어요~~친절한 설명들 덕분에요♡
내일 신랑 생일 케잌으로 뽀대나게 먹을게요.
좋은 레시피..설명.. 감사합니다
Перевод на русский - прекрасен!!! Спасибо! 😅😅😅
Автор, Вам отдельное спасибо за Ваш труд! Вы умеете вдохновить!🌺
コーヒーポットがおしゃれすぎる、、、
I love cakes, especially this one. Thank you very much for this recipe. You're so nice to help us to make this cake. Thanks again!
You don't often see a demonstrates make a mistake and it was a refreshing bit of honesty. Now if we do we will be able to fix it. Thanks
저도 오페라 케이크 만들어보고 싶어서 계속 원데이나 책 알아보고 있었어요. 너무 궁금했는데 역시 믿고 봅니다.자를 때 숨도 쉬지 말라고 하시는데 너무 공감 😆
재료도 다 있으니 주말에 도전해 볼께요 ^^
Your video was not boring at all, you seem to cook with such grace. Many videos has cooks actually making a mess as they cook, to me it makes the cooking sloppy, no matter what the product is. Thank you for an amazing video...the cake reminded me of Tiramisu.
A perfect video. The art is the star, no five minutes yacking and self promotion. Glad to have found your channel.
This was my best discovery, a really succeful recipe. I enjoyed making this opera cake for two years now and I tried many other butter cream recipes but I can assure you that this is the best that worked for me. Thank you so much for the detailed video.
I’ve made a few recipes from this channel and I’m always surprised by how much smaller the desserts turn out to be in person lol. On screen they look normal size but I’m sure it’s just my American brain used to food being the size of Texas lol 🤪
Meravigliosa!!Mi hai riportato a Parigi dove l’ho mangiata anni fa!!!👏🏻👏🏻👏🏻
You've got me at "DON'T EVEN BREATHE!" lol
J you deserve an award for beautiful rendition to your craft. Bravo!!!
Amei tanto essa receita, é a segunda vez que assisto. Estou animada para faze-la ainda hoje.😍
i kept checking if i accidentally switched to the other vid because the scene looked familiar until i realized i watched the buttercream vid before this and the part that was familiar was the making of the buttercream lol
i love ur channel btw. i watched ur vid of macarons and immediately clicked subscribe after 3mins of watching ❤️
Fun fact: opera cake is called opera cake because when it was invented in 1955 by a French pastry chef, his wife said that the layers of the cake reminded her of the Paris Opera House, making the name opera cake!
О,боже!Моя мечта!Но никогда мне так не сделать.Я даже не знаю,что такое калуа.Вы - волшебник! Хочу это попробовать хоть чуть чуть. ❤❤❤❤❤😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘🌺🌺⚘🌷🌸
En serio, me encantas tus recetas. 😍😍Algun día haré alguna de ellas, y te las mostrare!! O mejor dicho, te diré como me quedaron. Saludos desde Venezuela!
I absolutely love your videos . It is incredible how precise, elegant and graceful your work is. Pure art.
Очень красиво и эстетично! 👏👏👏
I made this yesterday, and let me tell you that this is one of the best cakes I have ever done! It was so good and was worth the time! Thank you so much for this recipe, I look forward to try your other ones!💗💗
Looks ever-so-perfect! A nice touch with the opera music! You got me intrigued the whole video. Keep it up J! Gonna make this for sure ✨
I try your recipe this afternoon everything wonderful, thanks for your video
12:39 세상에...😭💕
You are so talent, all your pastries are an ART! Love it! Thanks for sharing !
first of all, this looks purely delicious
Прям как художественный фильм.и красиво, и вкусно,и с юмором.отлично!
9:36초에 가나슈가 나가슈로 오타난거같아용 ㅜㅜㅜㅜㅜ
ㅋㅋㅋㅋㅋ나가슈 ㅋㅋㅋㅋㅋㅋ
나가슈 ㅋㅋㅋㅋㅋㅋㅋ큐ㅠㅠㅠㅠㅠ
6:45 쯤에 ‘무엄버터’라고 쓰셨어요 ㅋㅋㅋㅋ 무엄한 버터 ㅋㅋ 귀여워요 ㅋㅋㅋㅋ
아앜ㄱㅋㅋㅋㅋ나가슈!
I laughed when the opera song started playing lol
Wow just awesome recipe . first time I got without yeast cake .Thanks 😋🎂
Wow, one of the most gorgeous cakes and grand prep I've ever seen for it!
Thank you for the recipe opera cake. It is beautiful and delicious cake for our special event.
I've never had opera cake but this makes me want to try it! looks difficult to make though
Cake looks delicious and beautiful.
Love all those fancy cooking utensils you have.
They look rustic and really pretty.
Ahh heaven! From where you learn this heavenly caking? I want to learn too !! Please teach me!!
만드는 과정 자체가 그저 예술....오페라케이크는 사먹는게 상책이네요ㅋㅋㅋ 근데 하도 복잡해서인지 웬만한 디저트가게에선 안보여서 그것도 어려운게 함정ㅎㅎ 그래도 만드는 과정은 너무 재밌어요 네모네모한 시트에 펴바를때 쾌감이란🙌
I only can say: wow
All I can say is it’s absolutely BEAUTIFUL.
I love how he censored “star*****” lol I will be trying this out!! 😋😋
Se requiere precisión de cirujano, nervios de acero y paciencia de santo. Es un hermoso pastel y es tan relajante mirar el proceso de elaboración. Gracias.
I love your job ...
Congrats, you're totally amazing I hope that someday I'll make cakes like you. ❤️😎 🇲🇽
Oh my god, I watched this video three times and swear I could smell coffee. Wow, well done. I am blown away with this cake.
How is your beater so damn quiet
Whenever I try to beat something all my neighbors hear is NRGGGGGGGGGGGGGGGGGG
I am Italian soooo That is a real true Italian Coffee! Corea is the Asian Italia for food
This should be called "the cake of patience"
Cuz you're gonna need alot of it....
I've seen worse…
After watching one of Bruno Albouze's videos this one will seem as easy as pie.
Which is good because it looks absolutely delicious.
Edit: Perhaps most appropiate it is that his video for this recipe is on the recommended section for me.
And don't get me wrong, this is a long recipe. But he has still done way worse in terms of amount of work. Perhaps it's for the better though, since as I said, it looks absolutely delicious.
I made it recently and loved it! Not to sweet and perfectly balanced flavors thank you so much!
Seeing how you cut the cake makes me stop breathing for awhile lmao
Will I was thinking to go on a diet from tomorrow...and now I successfully can't...its looks soo tempting 🤩🤩🤩
Bonjour,
Félicitations, il est magnifique mais il me semble que le biscuit joconde pourrait être plus imbibé de sirop de café. Le biscuit ne doit pas être blanc. La vidéo et les explications sont TOP.
Merci pour le partage
MICHEL31
Fiz essa deliciosa sobremesa. Ficou muito saborosa!!😍😋 Obrigada por compartilhar.