Oh, and good news: you won’t have to look for a French bakery or take a trip to France to taste. You can already find some classic French pastries in bakeries in the Philippines. And others?

Well, you can make them right in the comfort of your home, thanks to the courses here at The Bailiwick Academy!

On to the list!

Croissant

Ah, the iconic croissant! These crescent-shaped, flaky wonders are a staple of French bakeries worldwide. Made with layers of buttery dough, the perfect croissant boasts a crisp exterior and a soft, airy interior. 

Whether they’re plain or filled with chocolate, almonds, or ham and cheese, the croissant is a must-try for any pastry connoisseur.

Is this one of your favorite French pastries? Easily make them at home with our Laminated Dough class by Chef Jimbo de Panadero!

Éclair

Éclairs are the epitome of pastry elegance. These long and thin choux pastry delights are filled with luscious cream and glazed with glossy icing. Chocolate éclairs are the most famous, but flavors like coffee, pistachio, and raspberry offer a delightful twist on tradition.

No matter the flavor, éclairs are a must-try! You can Google “French pastries near me” to look for the nearest bakery… or just enroll in our Making The Perfect Cream Puffs and Eclairs class! Aside from learning how to make éclairs, you’ll get Chef Jimbo de Pandero’s process for making the perfect cream puff—an added dessert!

Macaron

First things first—macarons are different from macaroons. Macaroons are coconut-based cookies. On the other hand, French macarons are small, colorful, and delicate almond meringue cookies that sandwich a creamy filling. They come in different flavors, from classic vanilla to exotic lavender, and melt in your mouth.

With their delicate shells and creamy fillings, macarons are a symphony of textures and tastes. Be sure to savor each bite slowly to fully appreciate their charm. But if you can’t (which is totally understandable), just enroll in Chef Joey Prats’ Parisian Macarons class. That way, you can easily make more when you finish your stash of this classic French dessert.

Madeleine

Madeleines are small, sponge cake-like pastries that look like shells. Typically flavored with lemon zest and vanilla, madeleines are a sweet and light treat, perfect with tea or coffee.

These may be petite, but the impact of these French food is out of this world: the French novelist Marcel Proust immortalized the madeleine in literature for its ability to evoke powerful memories.

Mille-Feuille

You can also call the mille-feuille a Napoleon pastry. All of us non-French speakers are thankful for this. It’s easier to pronounce, after all!

Going back, the mille-feuille is composed of puff pastry layers and rich pastry cream. The top layer is usually garnished with powdered sugar or icing, sometimes detailed with intricate designs. Each bite offers a satisfying crunch followed by a velvety, creamy center. 

In short, it’s the perfect balance of textures and flavors that makes this pastry a must-try.

Pain au Chocolat

This rectangular pastry is similar to a croissant, but there’s a twist: it contains a delicious chocolate ganache that can ooze out with each bite! The contrast between the flaky pastry and the gooey chocolate is sheer bliss, and can easily make this your favorite French dessert!

Opera Cake

We’ve talked about opera cake before; it’s a French dessert that’s known for its richness and elegance. People call it an opera cake because it resembles the structure of an opera house. Isn’t it amazing how its layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream and covered in a chocolate glaze look so good?

And if you want to experience this famous French dessert for yourself, you can enroll in Chef Ely Salar’s Opera Gateaux class! No need to go to a bakery in Paris for this—pretty cool, huh?

Croquembouche

We’re sure you’ve seen one of these at grand celebrations, and they’re appropriate for taking center stage! This towering masterpiece consists of profiteroles, or cream puffs, stacked high and bound together with spun sugar. It’s a showstopper at weddings and special occasions, and breaking off a golden puff is a joyous experience.

They’re great alternatives to tall cakes, actually. Add them to your food business by enrolling in Chef Miko Aspiras’ Croquembouche class! Isn’t it nice, another to add to your list of French pastries to make at home?

Kouign-Amann

The first thing that came to mind when we encountered this was how you pronounce it? (Spoiler: kween uh·man).

The second? Well, what is this item from the French patisserie?

Well, Kouign-Amann is a pastry from the Brittany region of France. It is notable for its layered composition, similar to plenty of puff pastries, but made with bread dough, butter, and sugar. It gets its distinctive taste from a blend of sweetness and saltiness and is highlighted by a rich buttery flavor.

The multiple layers, achieved through meticulous folding and layering by masterful French pastry chefs, create a crispy, caramelized exterior and a tender, sweet interior, offering a unique combination of textures and flavors.

While it may not have the international recognition of croissants or macarons, Kouign-Amann has experienced a rise in popularity, captivating palates with its decadent richness. You can enjoy it best when it’s fresh from the oven and paired with coffee or tea.

French Tarts

French tarts are an artful combination of crisp pastry crusts and vibrant fruit fillings. Some of the varieties are Tarte aux Fruits, which features a medley of fresh berries or citrus slices, and Tarte au Citron, a flavor that delivers a zesty, lemony punch. No matter what you’re looking for, every palate has a French tart.

Speaking of French Tarts…

Want to try your hand at making these popular French pastries? You’re in luck: Chef Ely Salar has a new class called French Tarts!

These French Tarts are true masterpieces, ready to steal the spotlight on any occasion, especially with Chef Ely’s own special twists for pastry recipes. You can make French tarts that aren’t just fruit fillings, such as Pistachio Crème Brûlée and Tsokolate Salted Caramel. Of course, the classic fruit tarts won’t disappear with the Pecan Tart, Mango Cream Cheese, and Raspberry and Strawberry Tarts.

All are vibrant, filled with luscious pastry cream and a delectably sweet pastry crust. They’ll be sensory delights for your eyes and taste buds.  And with this class, you’ll know the answer to the question, “Are French pastries difficult to make at home?”: not with The Bailiwick Academy!

Sign up at The Bailiwick Academy now to start making these French pastries that are a must-try! You’ll feel like a master French pastry chef in no time!

Final Thoughts On French Pastries To Try

Exploring French pastries is like embarking on a sweet, delectable journey through culinary art. Each pastry has a unique texture, flavor, and appearance, reflecting the rich culinary heritage of France. So the next time you’re in a French bakery, be sure to indulge in these French pastries to try to experience a taste of culinary luxury.

And, of course, sign up at The Bailiwick Academy to make various French pastries at home that are also must-tries. See you in one of our classes!

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Keep coming back to The Bailiwick Academy blog for more kitchen and baking tips, tricks, and much more!

The post French Pastries to Try: A Bucket List of Heavenly Delights! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, to summarize things, it’s a delicious dessert that has layers of almond sponge cake soaked in coffee syrup, chocolate ganache, and coffee buttercream. Let us tell you, it’s a VERY indulgent dessert!

Did that get you salivating? Well, keep on reading as we explore further what it is, its history, what it’s made of, and so much more!

Key Takeaways

TL;DR? Here’s a quick summary of what to expect from this article:

• Opera cake is a French dessert that is known for its rich, complex flavors and elegant presentation.
• It is called an opera cake because the layers of the cake resemble the levels of an opera house.
• There is no definite origin story for the opera cake, but many claims attribute its invention to different pastry chefs.
• The ingredients for a classic French opera cake include almond sponge cake, coffee syrup, chocolate ganache, and coffee buttercream.
• Making an opera cake is a complex and time-consuming process but is well worth the effort.

So… what’s an opera cake?

L’opera cake is a French dessert. So now you have the answer in case you were wondering, “Is opera cake French?”–it is. 

This French pastry has plenty of delicious layers of almond sponge cake, which is known as Joconde in French. The layers are drenched in coffee syrup, stacked with ganache and coffee (or liquor) French buttercream, and finally coated with a chocolate glaze. 

The presentation of the classic French opera cake usually involves the word “Opera” being written on the top of the cake. 

Sometimes, chefs also include edible gold leaves for an extra touch of elegance. 

All the elements of the opera cake make for a delicious combination of coffee and chocolate. This is one of those dessert recipes that are a true indulgence for people who love rich and complex flavors.

Oh, and the general total number of layers of an opera cake is six. Imagine biting through that many yummy layers!

Why is it called an opera cake?

So why is opera cake called opera cake? Apparently, the name was inspired by the layers of the cake, which are reminiscent of the levels of an opera house, specifically that of the famous Opera Garnier. 

And if you do check out the sides of this layer cake, you’d see it. Well, at least we do!

Oh, and another version says it is a tribute to Opéra de Paris dancers who used to regularly come to the store that sold it. This leads to the next section, which is…

Who invented opera cake?

Just like torta caprese, another delicious chocolate dessert, there’s no definite origin story for the opera cake. There are many claims, though. Consider the following:

• One of the many famous opera cake origins is that it was invented by pastry chef Cyriaque Gavillon in 1955. He was responsible for popularizing it at the French pastry shop Dalloyau. His wife Andrée named it the opera cake because it could evoke the stage of the French opera.
• When the 1960s came around, Gaston Lenôtre, the founder of the Maison Lenôtre claimed that he was the one who invented this iconic pastry.
• Another lesser-known claim is that pastry chef Louis Clichy unveiled this cake at a Paris culinary exposition in 1903. He called it “Clichy Cake”–instead of “opera” on top, it was his surname.
• In 1988, the newspaper Le Monde attributed the opera cake directly to Dalloyau without mentioning Chef Gavillon at all!

We’re sure of three things, though: opera cake is delicious, it’s French like a baguette, and we’re glad someone came up with it!

What’s an opera cake made of?

A classic French opera cake recipe means you’ll need the following ingredients:

• Almond sponge cake, made of ground almonds, egg yolks, sugar, and egg whites.
• Coffee syrup composed of strong coffee and sugar, which is brushed onto each layer of the sponge cake so that you’ll get a rich coffee flavor.
• Chocolate ganache that is made with dark chocolate and heavy cream that adds a luxurious richness to the opera cake.
• Coffee buttercream made with butter, sugar, egg yolks, and coffee extract so you’ll get a smooth and velvety cake texture.

How To Make Opera Cake

Making a classic opera cake is a complex and time-consuming process, but the end result is well worth the effort! While we’re sure there are already many variations or personal cake recipes of how to go about it, here’s a general step-by-step guide on how to make this classic French dessert:

Ingredients

For the Joconde sponge:

• 1 cup powdered sugar
• 1 cup almond flour
• 5 eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour

For the coffee syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup brewed espresso or strong coffee

For the buttercream filling:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup unsalted butter, softened
• 1 tablespoon instant coffee or espresso powder
• 2 tablespoons Grand Marnier or French liquor (optional)

For the ganache:

• 4 ounces bittersweet chocolate, chopped
• 1/4 cup heavy cream

For the chocolate glaze:

• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup

Jaconde Sponge

To make the Joconde sponge, sift the powdered sugar and almond flour together. In a separate bowl, beat the eggs and egg whites together until light and fluffy. Gradually add the granulated sugar and beat until the mixture is thick and pale. 

Gently fold in the powdered sugar and almond flour mixture, followed by the all-purpose flour. Spread the batter evenly onto a pre-heated rectangular baking sheet and bake for 10-12 minutes until the cake is lightly golden and springs back when touched. Let it cool completely.

Coffee Syrup

To make the coffee syrup, combine the water and granulated sugar in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove after, then stir in the brewed espresso or strong coffee. 

Let the mixture cool.

Buttercream Filling

To make the buttercream filling, whisk the egg yolks and granulated sugar in a heatproof bowl. In a small saucepan, heat water over medium heat until it reaches 240°F or 115°C on a candy thermometer. 

Gradually pour the hot water into the egg yolk mixture, whisking constantly. Continue until the mixture is thick and pale, then beat in the softened butter, instant coffee or espresso powder, and Grand Marnier (if you will add it).

Opera Cake Ganache

To make the ganache, heat the heavy cream in a small saucepan over medium heat until it comes to a simmer. Remove from the heat and add the chopped bittersweet chocolate. Let sit for a minute, then whisk until smooth.

Chocolate Glaze

To make the chocolate glaze, heat the heavy cream in a small saucepan until it comes to a simmer. Remove from the heat and add the chopped bittersweet chocolate and light corn syrup. Whisk until you get a smooth and glossy glaze.

Take note that the chocolate glaze will only come into play after you assemble the cake, so make sure to do this after you’ve assembled the cake. Otherwise, it may harden too much.

Assembling The Opera Cake

It’s now time for the main event! To assemble the opera cake, cut the Joconde sponge into three equal pieces. Brush the top of each piece with the coffee syrup.

Place one piece of the Joconde sponge on a serving plate or cake board. Spread a layer of the buttercream filling over the cake, followed by a layer of the ganache. Repeat with the remaining cake layers, ending with a layer of ganache.

Place the cake in the refrigerator to chill for at least 2 hours. After that, take the cake out from the refrigerator and pour the chocolate glaze over the top, spreading it evenly with a spatula.

Refrigerate the cake again until the glaze is set–go for at least an hour.

Once the glaze has set, use a sharp knife to trim the edges of the cake to create clean lines. Cut the opera cake into slices and enjoy!

What’s an opera cake success story?

Want to make sure you succeed in making one of the most famous French desserts ever? Here are some tips to ensure you do!

• Make sure to measure your ingredients carefully for the Joconde sponge, as the ratios are important for achieving the right texture.
• When making the buttercream filling, make sure to beat the mixture until it is thick and pale before adding the butter, as this will help the buttercream come together smoothly.
• When assembling the cake, use a cake ring or acetate strips to help keep the layers even and straight.
• For the best results, refrigerate the cake overnight before serving to allow the flavors to meld together.

What’s an opera cake taste like?

An opera cake has a complex and rich flavor profile that combines the sweetness of the almond sponge cake with the bitterness of the coffee, the chocolate filling, and the glaze. The almond sponge cake is light and airy, while the coffee syrup adds a subtle sweetness and enhances the flavor of the coffee buttercream filling. The ganache layer is dense and fudgy, providing a deep chocolate flavor and a smooth, velvety texture.

Bite into it, and you’ll get a well-balanced flavor that’s not too sweet, not too bitter, and not too rich. The combination of textures and flavors creates a decadent and indulgent dessert that’s perfect for special occasions or as a treat for yourself!

What’s an opera cake recipe variation?

While the classic opera cake recipe is still the most popular, there are many variations that you can try, such as:

• If you want an opera cake without coffee, swap out the coffee syrup for a different flavor, such as raspberry or orange.
• You can also use white chocolate ganache instead of dark chocolate for a different look and different flavor profile.
• Since it’s technically a layer cake, you can add a layer of fruit or jam between the sponge cake and ganache.
• You can also try making an opera cake without almond flour. Use a different nut flour in the sponge cake, such as hazelnut or pistachio.

What’s an opera cake best paired with?

When it comes to drink pairing, you have two options. One, you can eat it with a strong cup of coffee or espresso since the coffee flavors in the cake work well with the bitterness of the coffee. The other option is pairing it with a sweet dessert wine.

Final Thoughts

The French opera cake is a classic dessert that has stood the test of time. Its rich, complex flavors and elegant presentation make it a favorite among pastry lovers around the world. Whether you’re a fan of the classic recipe or want to try a new variation, the opera cake is a must-try dessert that’s sure to impress. 

So why not try making it and bring a taste of France to your next dinner party or special occasion?

Speaking Of Making Opera Cake…

We know we gave you the process of how to make an opera cake above, but do you want a recipe for an opera cake that you’re sure will be delicious and of very high quality? Well, look no further than chocolate expert Chef Ely Salar’s latest class at The Bailiwick Academy: Opera Gateaux!

If you’re ready to explore the art of French pastry making, there’s no class better than this! You’ll learn how to make this elegant and sophisticated French dessert the Chef Ely way. And that means a sure restaurant-quality cake, all while learning his top secrets and tips!

As we said, he’s the expert in chocolates–after all, Chef Ely has his own chocolate restaurant! There’s no better person to learn from than him when it comes to chocolate-related desserts.

After this course, when people ask, “Is opera cake hard to make?” you’ll say, “No!” with a smile!

And with people always ready for chocolate, opera cakes can make an easy transition to your food business menu! 

So what are you waiting for? Sign up at The Bailiwick Academy today and experience making one of the best French cuisine pastries today!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post What’s An Opera Cake? appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, it’s a French dessert composed of choux pastry buns (also called profiterole) arranged in a cone and bound with threads of sticky caramel. It’s a very unique dessert that you’d normally see in weddings and other special occasions. In fact, it’s actually known as THE cake for French weddings.

Croquembouche is sure to catch your eye since it’s a delicious-looking tower of cream puffs!

Now that we have answered the question, does that mean we’re done? Nope! We’ll take a closer look at this French dessert and try to answer more questions about it.

Let’s get started, shall we?

How do you pronounce croquembouche?

So this term doesn’t exactly roll off the tongue. How do you say the word croquembouche?

According to our friend Google, here’s how you pronounce it:

And if you really want to hear it said, here’s a handy video to help you with that:

Forget what’s a croquembouche – what does croquembouche mean?

Croquembouche is actually borrowed from the French term croque en bouche, which means “[something that] crunches in the mouth” or “crack in the mouth.” The term is a reference to caramel coating found on each cream puff in the cone shape.

What’s the history of croquembouche?

The invention of these puff pastries placed in a cone shape with spun sugar or caramel is attributed to a French chef named Marie-Antoine Carême. He was a chef who lived from 1784-1833 and was known as a pioneer of grande cuisine, basically very lavish and decorative displays of food. 

Croquembouche would fit right into his philosophy, wouldn’t you agree?

While it is attributed to him, croquembouche has also been mentioned as early as 1700 in various other French books and culinary encyclopedias. And while we may never know who truly came up with this marvelous concept, we’re just happy that these cream puffs exist!

Historians also say that when croquembouches first came out, they were cylindrical or came in various pieces of mini structures like towers and included other pastries like macarons and cookies. It eventually evolved to look like its current form.

Is croquembouche different from pièces montée?

Okay, so we’re going to introduce another French word: pièce montée. What does that mean? Well, pièces montée is French for “assembled piece”. It’s a decorative centerpiece used for special occasions and formal banquets and made of ingredients such as spun sugar, confectioner’s paste, nougat, and marzipan.

Now, the ingredients and the description sound familiar, wouldn’t you agree? So are croquembouches different from pièces montées?

Well, yes, because the purpose of pièces montées is simply to be decorative. While the ingredients are edible, they are not meant to be eaten. Croquembouches are the ones that are meant to be enjoyed and consumed by guests.

What’s a croquembouche’s difference from croquetta, croquette, croque monsieur, and croque madame?

Okay, so these terms may sound alike, but croquembouche is totally different from these. Croquembouches are sweet pastries slash desserts.

Croquettas or croquettes, while also French in origin, are a type of dumpling. They are deep-fried and filled with meat. And they look like these:

On the other hand, croque monsieur and croque madame (again, while of French origin) are types of sandwiches made with ham and cheese on thick slices of white bread.

To make a croque madame, you simply add an egg on top of the sandwich described above.

So what’s a croquembouche? Definitely not any of these!

What’s a croquembouche like to eat?

It might be a challenge to eat from the tower if you’re not familiar with this dessert. According to Delighted Cooking, here’s how to eat it successfully: pull them apart with napkins in hand, and eat. 

Of course, you could also try the historical version of cracking the dessert open with a heavy knife or sword(!!!), just for the fun of it.

What goes in a croquembouche?

What is inside a croquembouche? Well, any croquembouche recipe will give you the following components: how to make the pastry cream; how to make the puff pastry which will be filled with pastry cream filling; and how to make the spun sugar decoration.

Ingredients of a classic croquembouche typically include the following:

• Hot milk
• Sugar
• Eggs
• Cornstarch
• Butter
• Salt
• Water
• All-purpose flour
• Vanilla beans
• Heavy cream

You can add ingredients like chocolate or other flavors to modify the pastry cream to your liking.

Is croquembouche hard to make?

Is it, indeed, hard to make a croquembouche? Well, it’s definitely not simple! You’re going to have to practice a lot, especially if it’s going to be your first time attempting one.

Here are some tips to keep in mind when you’re attempting to make your croquembouche from step one:

• Make your puff pastries all the same size. That way, assembly is easier for you. 
• For more uniformity, either use a mold or don’t. Don’t mix up the methods. 
• Don’t go for big towers at once, especially if it will be your first time. Try starting small first. That way, you’ll get used to the entire process of assembling.
• Don’t overfill your puffs, as full puffs will result in soggy puffs. That will make things harder for you when it’s time to assemble your tower.

How far in advance can you make croquembouche?

Can croquembouche be made the day before? Well, yes you can. The best strategy you can take on is to make the puffs and the pastry cream a couple of days prior to when you’re actually going to serve it. You can then assemble the tower on the morning of the day of consumption.

What’s the shelf life of a croquembouche?

How long does a croquembouche last? How long can a croquembouche sit out at room temperature? Those are valid concerns, definitely.

Well, one thing you need to know is that as soon as you serve your tower, your enemies will be moisture and humidity. These two will soften your choux pastry and will also make it harder for your caramel to stay stiff.

That’s the reason you shouldn’t place the cream from the pastry bag into your pastry until you’re actually assembling. And that’s also why for the best results, you should have plenty of time to assemble your tower.

Once you’re done with the assembly, these pastries should be eaten quickly so that they still provide optimal taste. You’ll probably get around 5-8 hours before the moisture starts to soften your caramel, so serve it as soon as possible.

How do you make a croquembouche?

To be honest, there are many recipes out there that can teach you how to make a croquembouche. But why spend time trying out recipes that may or may not work, making you waste time, money, and ingredients in the process?

Here’s what you should do instead. Enroll in our latest class with Chef Miko Aspiras: Croquembouche!

When you enroll, Chef Miko will teach you the following:

That’s right – you will be equipped with all the tools you need to make this delicious artwork. No longer will you have to wonder how much does a croquembouche cost, how many profiteroles in a croquembouche is the right number, or how long does it take to make a croquembouche. With this class, you become your own pastry chef and build your very own croquembouche tower!

And with that in mind, imagine you being able to market this awe-inspiring French dessert as a wedding cake alternative and for other special occasions!

Enroll in The Bailiwick Academy today and make your food business level up and stand out FABULOUSLY!

Last reminders before you start making a croquembouche!

If you’re reading this today, June 6, 2022, Philippine Standard Time, you have a few more hours to get it at a sale price!

That’s right! Until 4:30 PM today, you can get it at 20% off its regular price!

And if you’re reading it past 4:30 PM today, sorry, you’ve missed the sale.

But don’t be sad. Why? Because The Bailiwick Academy‘s MID YEAR SALE is coming soon! It’s going to be from June 15-17, 2022!

Mark your calendars so you don’t miss out!

And more importantly, sign up at The Bailiwick Academy today so all you have to do is enroll in your class of choice when the sale starts.

See you inside one of our classes!

The post What’s a Croquembouche? (and Other Croquembouche Questions, Answered! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.