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    Published On : Tue, Aug 14th, 2018
    Recipes | By Nagpur Today Nagpur News

    I-DayEats: How to make a Tricolour Opera Pastry

    Celebrity chef Rakhee Vaswani shares her recipes. You can share yours too!

    Ingredients:

    For the Almond Dacqoise

    • 85 gm almond flour
    • 125 icing sugar
    • 20 gm corn flour
    • 140 gm egg whites
    • 40 gm castor sugar
    • Sugar syrup

    For the Swiss Meringue Buttercream

    • 210 gm egg whites
    • 400 gm castor sugar
    • 340 gm unsalted butter
    • Vanilla paste, to taste
    • Orange gel food colour
    • Green gel food colour

    For the decorations

    • 8 sticks of uncooked spaghetti
    • 6 tsp castor sugar
    • Orange gel food colour
    • Green gel food colour

    Method:

    For the Almond Dacqoise

    • Beat together the egg whites and castor sugar until soft peaks have formed.
    • In another bowl, combine almond flour, icing sugar and corn flour.
    • Fold the dry ingredients into the egg white mixture.
    • Spread batter into a thin layer on a tray lined with a silicon sheet.
    • Bake in a 170°Celsius oven for 15 to 20 minutes.

    For the Swiss Meringue Buttercream

    • Over a double boiler whisk the egg whites and castor sugar until sugar has completely dissolved and the mixture has reached a peaky consistency.
    • Take this mixture off the heat, whisk at a medium-high speed using a hand mixer or a stand mixer until peaks are formed.
    • To this gradually add butter, once the buttercream has reached the right consistency add vanilla paste to taste.
    • Divide the buttercream into three parts.
    • Add food colour to two parts of buttercream to give equal amounts of orange, white and green buttercream.

    For the decorations

    • Add three teaspoons of castor sugar to two small bowls, each.
    • To this add two drops of food colouring to each bowl: one green and one orange, and combine.
    • Dip four spaghetti sticks into water and coat with orange castor sugar and place on a silpat over a baking tray.
    • To the same with the remaining spaghetti sticks and green castor sugar.
    • Dry the sticks in a 180-190 degree oven for 5 minutes.
    • Remove and cool.

    For the assembly

    • Cut the Almond Dacquoise into rectangles of equal dimensions.
    • Create a pastry of 5 layers; place one Dacquoise layer down first.
    • Soak the sheet with sugar syrup using a brush.
    • Follow this by spreading a layer of green buttercream on the first Dacquoise sheet.
    • Place another Dacquoise sheet atop the green buttercream layer, soak with sugar sugar and spread orange buttercream over the Dacquoise.
    • Repeat process alternating between green and orange frosting.
    • The final Dacquoise sheet should have orange buttercream under it.
    • Soak the topmost Dacquoise sheet, over it spread a layer of white buttercream.
    • Clean and sharpen the edges using a pallet knife.
    • Add all three butter creams in separate piping bags.
    • Over the pastry pipe dots of buttercream following the pattern of the Indian flag.
    • Or alternatively; use orange and green food colour to tint neutral gel. Add a few small dollops of coloured gel to white buttercream layer of pastry. Spread using a pallet knife to create a marble effect.
    • Add coloured decorations in desired pattern.

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