"Opera" (kaka): ka palapala beauty me ka Hawaii photo

"Opera" (kaka) - kekahi o nā hōʻailona o Farani Hauʻoli La mākau, aole emi kaulana, a koʻi kaua ma mua o Tarte Tatin, éclairs a me millefeuille pau ole. Ua haawi mai ke ao nei Symbiosis walaʻauʻana memo o keia Dessert ka mea kupaianaha ho'āʻoʻana i loko o lākou ka lokahi, a ma luna o nā makahiki, aole emi mahalo.

I ka moolelo o ka hanana

Kēia kaka - paʻa ku i ka culinary au kahiko, no ka makahiki, e kuai i ka liʻiliʻi loa o ka miliona "Opera" a puni ka honua!

Aia i kekahi kaka "Opera" (kiʻi - i loko o ka 'atikala) i ka 1955, i ke kula Patisserie Dalloyau, nae, i mua uhi ia me ke keʻokeʻo glaze. Ia hana i ole resonated me ka lehulehu. Dessert manawa, hele mai ia ia i hoʻololi i kona helehelena i kaʻeleʻele. I ka hoʻohuiʻia o ka laholio almond biscuit, kokoleka ganache, kope holika aila, impregnation a me na ilipoo ame glaze i hana mai i kekahi furor i waena o ka hao lehulehu. Ma keia hihia, i kela kanaka keia kanaka i ka popo nui pipiʻi - na kala i hanaʻia ma ka uku ho'ēmi ole wale i ka kbps huina hoonui, akā, no hoi ma koi.

Me ka hoʻonuiʻia ai ia mea, hoomaka ae la e replicate ma manawa o ka hiʻona o "Opera". Confectionery Dalloyya aneane nalowale kope.

Ma hope o 5 makahiki, ke ao nei-kaulana Hauʻoli La kānaka poʻo kuke Gaston Le Nôtre hoopuka ia i loko o kona mau kula, "ke keaka mele" Dessert, Positioning ia e like me ka mea kākau o ka beauty.

Iloko o ka 28 makahiki overtighten Dessert mai kēlā me kēiaʻaoʻao, a me wale i ka 1988 o ka kaua ua ma. Le Nôtre haawi mai a me ka ike ole o Laielohelohe ia, e hana i ke kaka no kona kuhikuhi, a manao iho la oia ua i ka loa holomua.

I ka lā,ʻo kēlā kanaka pakiko-no Hauʻoli La kuke Dessert, e lawe mai ana i kekahi mea okoa. Ma kēia 'atikala, e nana aku kakou, i ke kaka "keaka mele" (palapala beauty) a me ka likeʻole o kēia confectioners.

Hemolele i na nā paʻi hua!

Ma mua kilohi, beauty homemade hūʻole ma luna o kaʻilikai i like i sculpting mud Pie mai o ke one, ina e hoohalike ia me ka loina o ka hana ana o "Opera", nae, ua pono loʻohia i ka beauty, e hiki ke loaʻa maikaʻi loa i nā hualoaʻa.

I ka haku mele 'ana o ka Dessert i hōʻike mua,' aneʻi O ka oi pihaʻia:

• "La Gioconda" almond biscuit. Aie i ke alo o ka aila a me ka hua pisetakia,ʻo ia huli Mellow,'ōlewa, a ma ka ia ea.
• Kokoleka ganache ma ke kulanui o ke kokoleka. Waiu ua hoʻokoe 'ia ma ka Classic beauty! He He% kiʻekiʻe o ke cocoa, oia ka makemake ono, hohonu a me ka waiwai.
• Oil kope holika. Poina e pili ana i kaumaha margarine Roses e hiki mai ana i ka manaʻo o ka hua'ōlelo "ʻaila". He mea akahai, heheʻe a me ka unobtrusive.
• Paʻa kūhohonu loa impregnated me ka admixture o onaona ka waiʻona.

No laila, pani ma ka anu u kaka.

biscuit:

• almond palaoa - 226 nā huna;
• me ka pauka, kōpaʻa - 226 nā huna;
• hua - 6 pcs;.
• nā polokina - 6 PC;.
• kōpaʻa - 26 nā huna;
• ka waiūpaʻa - 34 g.;
• awaawa kokoleka - 80 nā huna.

Oil holika me ke kope.

• yolks - 7 pcs;.
• kōpaʻa - nā huna 220;
• i ka anoano o ka vanilla pod;
• wai - 70 nā huna;
• ka waiūpaʻa - 350 gram;
• kope extract (i loko o ka lōʻihi hihia o ka loa ikaika brewed kope) - 30 nā huna.

ganache:

• pouli kokoleka, ma ka liʻiliʻi loa 70% cocoa - 400 gram;
• momona holika liʻiliʻi 33% - 100 gram;
• waiu - 100 nā huna;
• kōpaʻa - 50 nā huna;
• ka waiūpaʻa - 50 nā huna.

impregnation:

• wai - 600 nā huna;
• vanilla - pod 1;
• kōpaʻa - 600 nā huna;
• onaona waiʻona (lama, brandy) - 40 g.;
• kope extract (i loko o ka lōʻihi hihia o ka loa ikaika brewed kope) - 30 nā huna.

glaze:

• 'ākilikai glaze - 400 nā huna;
• holika o ka maʻiʻo momona o ma ka liʻiliʻi 33% - 150 gram;
• pouli kokoleka - 200 nā huna.

'ākilikai glaze:

• kōpaʻa - 400 nā huna;
• wai - 300 nā huna;
• gelatin - 16 nā huna.

kaʻina

I loko nō o ka nui o eiiiiiaiou, ke kaʻina hana o ka e pili ana i ke kaka mea puni lawa, ka papa kuhikuhiE mea - e hooholo i ke kaʻina o nā hana:

• malakeke no ka impregnation;
• ganache;
• 'ākilikai glaze;
• biscuit;
• holika;
• i ua ahakanaka la.

No ka impregnation halve vanilla pod e ia i loko o ka wai me ka kōpaʻa. Simmer a laila, a hiki i ke kō ua pau nā mea hoʻoheheʻe.

Wehe i mai ka wela, hoʻokomo i ke kope extract (ole kope) a me ka waiʻona.

E uhi mai ia i ka ipu me ka malakeke, uhi a me ka hookaawale i. A mai makau oukou i ka nui o ka wai a - "Opera", he pōpō palaoa a me ka Hauʻoli La kaʻao concurrently, ai nā mea a pau.

E hoomakaukau ai i ka'ākilikai glaze, alohaʻia i ka wai huihui e pehu i ka gelatin.

E hoolapalapa i ka wai a me ka kōpaʻa, wehe mai ka wela, a hui aku gelatin,ʻuwī aʻela mai, hookonokono ae a piha noho male 'ana o ka hope. Inā 'oe ke hoʻohana i kona lepo, aole kuina gelatin, laila limu pulu, lawe kekahi i ka wai, mai ka beauty,ʻaʻole e oi aku i ka huina nui o ka wai.

E e ganache, hui pu iho la i ka waiu, holika a me ka kōpaʻa. Wela i ka läÿau, no haʻahaʻa wela a a ia mea i laumania, me kekahi kōpaʻa nā pōaka.

Ma ka wai auau, hoʻonāwaliwali lākou kokoleka, a laila, hoʻopiha ia me ka wela creamy malakeke. Hookonokono a homogeneous.

Hoomaalili mai i ke kokoleka nuipa a hiki i 60 ° ^C, hui aku i kaʻaeʻae wahi bata a me ka hou hui. No ka "silika" hionapāʻili ke hele ma ka, pola nuipa a. Tighten i ka pola o ka ganache me ka hoopili ho film, iā ia 'ana i ka ili, a ua waiho ia a pono. Hana ole refrigerate! He nui, e ohi i ke kaka "keaka mele" (palapala beauty) pono a me ke aloha i, no laila, ke ganache e e ea.

No ka almond biscuit "Mona Lisa" ka mua mea uhi mai ia i ke ano o ka baking pepa.

Preheat i ka umu a hiki i 180 ^° C

Hui pu palaoa palaoa, almond palaoa a me ka icing kōpaʻa, palua noi. Alternately pepa Kukui Nut-kala ma ke kō nuipa a, whisk no 10 mau minuke.

Heheʻe auaneʻi ka bata. "Opera" (kaka) e komo ana i ke akahai huahuakai pōpō palaoa, akā, no ka mea, o ka mea momona nuipa a hiki e haule iho la. E pale i kēia, i ka mua kolu o ka Nut berena maka ka pioloke ma ka wela aila a malimali, a laila, ma hope hui a pau i ke kumu o ukuhiia.

Whisk nā polokina me ka kōpaʻa, hookonokono ae i ka hua-mandelic nuipa a.

Hohola ae la oia i ka palaoa ma luna o ke kāluaʻia pepa. Nui! Ke ahu E e lahilahi - 8,10 mm o - a me kaʻaʻahu.

Kālua no 10 minuke (manawa hōʻike a me ka hilinaʻi nui, mai ka umu). Makaukau kaka pale gula, pahee a me ka'ōlewa.

Hoomaalili mai loa ma ka uea i hoowalaniaia mai ai, aʻoki ekolu rectangles o ka ia nui. Inā i ka nui o ka pā, aole ia i ae ia i ka hana, a laila, kālua biscuit i loko o ekolu e puhi ia.

Kokoleka (80 nā huna) heheʻe i loko o ka wai auau.

Kekahi o na rectangles huli i kaʻaoʻao porous ilalo, a lubricate i ka ili o ke kokoleka biscuit. Wehe i ka Pahu Hau i loko i ka ka penaʻana hoopaakikiia. Manawa a hiki i keia ana impregnation ua kahe ka waina, a me ka popoberena "Opera", ka beauty o a mākou e hāʻawi akuʻoe, mai i loaa ole ia.

Ano, hele mai la i ka huli ana o holika.

Whisk i ka hua manu yolks a fluffy keʻokeʻo nuipa a. Hoʻolapalapa i ka wai a me kō malakeke, a me kāna kaumahaʻana aku i hoʻomaka i ka ho'ōla loa paila, ninini iho i ka hua manu yolks ana ae noke ana i whisk. Ma ka auoiaea e kiʻi i ka mānoanoa o ia mea, holika-i nā pōpō ea nuipa a.

Me ka noho ana i whisk, hui aku i ka pahee ka bata apana ma ka apana. Au e kiʻi i ka i laumania, manoanoa, silky holika. Ano, hoʻohui i ke kope extract (a kope), vanilla a whisk hou a ala apuupuu.

Eia hoi, i kaʻaha kanaka o ke Dessert "Opera". Cake paipai e ohi i loko o ka palapala a kapiliia - no laila ia e e oi ala apuupuu.

Mua, ahu iho - ka lalo kaka, kokoleka, ahu iho i ia ia, a laila, paʻa kūhohonu makaukau malakeke. E kali oe i kekahi mau minuke, a alohaʻia hou.

E kau i ka luna hapalua o ke kope-aila holika, ke akahele align.

Ma holika wahi aʻe kaka, aloha hou i nā manawaʻelua.

Nāʻalā mai i ka ganache ma ka biscuit.

Kau aku ma luna o ka hope kaka, alohaʻia.

E ninini i ka i koe iho holika,ʻilikai. I ka ili E e like ala apuupuu me hiki.

Ke kūpono kaka waiho i loko o ka pahu hau no ka hapalua o ka hora.

E hoomakaukau ai i ka glaze, heheʻe ke kokoleka i loko o ka wai auau paha i loko o ka hawewe.

E lawe mai i ka holika i ka maʻi hēhē, a hui ia lakou a hiki i ke kinowai kokoleka, ke akahele hui.

Iki hoʻomehana i ka'ākilikai glaze, a hoʻouka hou i ke kokoleka-creamy nuipa a. Kiʻi i piha homogeneity. Mai hahau!

Ke kanana nei kūpono glaze ma ke olonā i kānana.

Hoomaalili mai i ka nuipa a hiki i 35 ^{° C,} a ninini iho la ia i ka popo palaoa. Classic kaka "Opera", ka beauty o a mākou e noʻonoʻo 'ana i kekahi mau pono i laumania glaze, no laila, mai hoopa ia, a ae oe iho, e hohola i ka holika ma ka ili honua - no laila ia, e moe me pololei i hiki. E kau ma ke me wahi no kekahi mau hola.

Hele oi lahilahi mea ma ka aoao o ka haka ai ma luna o ka loko, "freeing mai" kaka.

Ma hope iho o ia, hoomaloo no i ka hahana loa pahiʻoi lua nāna, e lawe aku oe i ka paʻi o 5-7mm - ke aloha a hiki i keia ana, e lilo i nanaia ka loko papa o ka Dessert.

No ka kakau ana, e ke kākauʻana i ka hoʻoheheʻeʻia kokoleka ma ka Kaulu o ka popo i ka olelo «Opera» a decorate slices o edible gula.

Oki i apana o ka hapa i paipai i maloo wela pahi.

niceties

I mea no ka pōpō palaoa i ale, e hoopili aku i ka keia mau kumu:

• "Opera" - he pōpō palaoa, a e e haʻahaʻa. ʻO kā mākou kiʻekiʻe -. 4 knm kēia mea aie i ka mea i kona mānoanoa ono, paʻa kūhohonu loa, a e ka hoʻokemu hou loa lahilahi papa o nā kala like haku mele 'ana. O ka holo ana, e hele ku e aku i ka "waiwai" loloa hūʻole, confectionery hoʻomaopop 'ana i loko o ke kula' Amelika, akā, i ka ia i ka hopena o ke kumukuai o ia.
• Kēlā me kēia papa a pa pono e pono ho'ēmi mua ana i ka hiki mai ana. Kēia mea e pono ai no kaʻaʻahu, a e loli ai ka ho'āʻoʻana, a me ka malama i ka pilikia makapō layering.
• Hookauwa kaka E kūʻoe ma ka a liilii, e like me ka mea i nui loa kona waiwai. Inā hoaai e e loaʻa "ma ka ikaika", o ka pono ia, e e blurred, hoʻowahāwahā i ka pono o ka huahana.

ka papa haʻawina

E like me ka olelo mua, he nui Hauʻoli La waiho i loko o kā lākou mau 'oihana waihona kālā kaka "Opera", ka beauty o a ma laila i e strikingly okoa mai ka mua. E noonoo mau Lolina o kēia Lūkini a me Europa mau haku, i loaʻa ka mea, i ka pane nui mai o ka lehulehu.

"Opera" Aleksandra Selezneva

Russian confectioner Alexander Seleznev aloha e ka lehulehu, no ka mea, ma lalo o kona alakaʻiʻana hiki pāʻani i ka loa ka eha little man me ka haalele ana i ka hale imu, a me ka mea, ke e pili ana i hana mau i nā liʻiliʻi a pau no nā hoaʻai a slozhnosochinennogo Palani mea ala. E hoomakaukau ai i ke kaka "Opera" mai Seleznyov, oe, e pono i ka hope o nā huahana.

biscuit:

• Hua - 4 pcs;.
• nā polokina - 8 pcs;.
• Palaoa palaoa - 80 nā huna;
• ka waiūpaʻa - 30 g.;
• honua hazelnuts - 130 gram;
• kōpaʻa - 200 nā huna;
• Salt - 1 nui ae like nō.

ganache:

• momona holika liʻiliʻi 33% - 320 ml;
• yolks - 2 pcs;.
• ka waiūpaʻa - 30 g.;
• Kokoleka Black - 32 nā huna.

impregnation:

• koi aku la lakou kope - 4 tsp ;.
• wai - 200 ml;
• kōpaʻa - 200 nā huna.

Oil holika me ke kope.

• yolks - 4 pcs;.
• koi aku la lakou kope - 4 tsp ;.
• ka waiūpaʻa - 400 gram;
• waiu - 120 ml;
• eleele kōpaʻa - 110 nā huna.

glaze:

• kokolekaʻeleʻele - 150 gram;
• nō aila odorless - 20 ml.

Hou, i ke kaʻina

Technology o ka wa hoomakaukau ia no ka mea kākau Hawaii simpler ma mua o ka mea mua, akā, ia nō nā lau ma hope o ka mau ideas no homemade hūʻole, ma ka pili 'o Randy me ka a ka mea hoʻomaka e ikaika hoopili aku i na kuhikuhi.

No ka huahuakai kaka Preheat umu a hiki i 210 ^{° C} a me ka hoʻomohala kinona no ka kaka baking pepa.

Whisk 4 hua paha, 120 nā huna o ke kō a fluffy, ea nuipa a. Hoʻohui i ka walnut palaoa, kāwili aʻela, a hiki iʻaʻahu.

Kaawale whisk nā polokina me ka paʻakai i ka paa hua. Hoomau ana i ka whisk, hui kōpaʻa ka i koe. Hua e e na ilipoo ame a 'aʻole i emi iho i ka corolla.

Hoʻohui i na nā polokina ma Nut paona, kānana i ka palaoa, a kawili luna a pau, mai ka lalo mai, e malama ana i ka mama o ka hōʻike.

Maule i ka bata a me ka mālie, hoonaukiuki keia mea i ka palaoa.

Ninini iho i ke kolu o ka hua a me ka Nut nuipa i loko o ka palapala o ke akahele malimali mai, a kālua no 6-7 minuke.

Ma ka mea no hoi, e hoomakaukau mau hou kaka.

E hoolapalapa i ka wai malakeke a me ka kōpaʻa, hui i ka wailana kope, a kawili ae aʻaʻahu.

E hoomakaukau ai i ka ganache, wela holika ma meakino wela, a heheʻe ke kokoleka i loko o ia mau mea. Wehe i ka mea kaumaha, mai ka wela a me ka, hookonokono ana vigorously, hoʻokomo i ka bata a me ka hua yolks.

No ka mea holika, hoʻolapalapa i ka waiu me ke kope a me ka kōpaʻa. Kaawale whisk yolks, a ninini i loko o ia mau mea wela waiu-kope ke kaumaha.

E kau i ka läÿau, ma luna o ka wai auau, a paila a manoanoa, mau, keakea e.

Wehe mai o ka wai auau i ka kūpono kope holika, mau i ka mea hahau, a hiki i ka nuipa a anuanu.

Ae, i ka wa e hele ai i pehea e kuke i ka pōpō o Classic Farani meaʻai, e hoʻomākaukau no ka pilikia.

Kaawale whisk a fluffy ka bata. Hoomau ana i ka whisk, hui māhele custard kope holika i loko o laila.

No ka mea glaze, heheʻe ke kokoleka i loko o ka wai auau, a hoʻokomo nō hoʻi ka aila.

kakaʻaha kanaka o ka ia me ia ma keʻano mua.

Cake "Opera" ma Lisa Glinsky. Pākuʻi lauwili anei kaʻu?

'Aʻole i emiʻana, a kiʻi i kēia mana o ko ke ao nei ka Dessert ma Elizabeth. "Opera" mai mai loa juicy, akā, i ka lewa. No ka ia e lawe.

biscuit:

• Hua - 5 pcs;.
• kōpaʻa - 160 nā huna;
• palaoa - 90 nā huna;
• i pulehuia hazelnut palaoa - 70 nā huna;
• awaawa kokoleka - 50 nā huna.

holika:

• Hua - 2 pcs;.
• awelike ka waiū momona maʻiʻo - 350 ml;
• kōpaʻa - 5, Art. puna;
• pia (kaʻoi loa palaoa) - 4 tbsp. puna;
• ikaika kope - 60 ml;
• awaawa kokoleka - 75 g.;
• awelike ka waiū momona maʻiʻo o - 60 ml;
• gelatin i loko o nā granules - 15 nā huna;
• holika o ka maʻiʻo momona o ma ka liʻiliʻi 33% - 500 ml.

impregnation:

• ikaika kope - 200 ml;
• pouli kōpaʻa - 100 nā huna;
• waiʻona flavored e hoao - 30 ml.

ganache:

• pouli kokoleka - 75 g.;
• holika o ka maʻiʻo momona o ma ka liʻiliʻi 33% - 60 nā huna.

glaze:

• pouli kokoleka - 200 g.;
• holika o ka maʻiʻo momona o ma ka liʻiliʻi 33% - 80 nā huna;
• wai - 60 nā huna;
• wai monakō koko - 2 tbsp. puna.

kaʻina

Preheat umu 170 ^C. Cover a hiki i ka pā, a ana ma ka liʻiliʻi loa 35 * 50cm baking pepa.

Hookaawale i ka 'oiaʻiʻo ma loko a me yolks.

Kaawale whisk a fluffy 'oiaʻiʻo ma loko a me yolks me ke kōpaʻa, ka mahele ana i ka hope elua.

Ma ka yolks hoʻokomo i ke kanana palaoa me ka aina hua pisetakia, a me kekahi-hapakolu o ka maikai, i kuiia hua 'oiaʻiʻo ma loko. Hookonokono ae mālie i ka homogeneity pelu ana nō ia hana. Hoʻohui 'oiaʻiʻo ma loko o ka i koe, hou hui.

Mai Mai e makaʻu o nā lāliʻi. Once kukeʻana i ka pōpō palaoa, pani ma ka anu u hahai ana i ka olelo ma ka mea e loaʻa mai i ka lima.

E kau i ka palaoa ma luna o baking,ʻilikai ma luna o kaʻili kai holoʻokoʻa.

Kālua no 15-18 minuke ma mua o nā Eia kekahi laʻana no ka "maloo toothpick. '

Hoomaalili mai i ka kūpono huahuakai kaka, a oki ia i loko o eha'ālike huinahń loa.

No ka mea holika, hui i ke kō, pia a me ka hua a hiki i laumania.

Kaawale, ma ke saucepan lawe mai i nā kapuahi e waiu (350 ml) a hoʻopiha ia hua-ke kaupaonaʻana pia, hookonokono ana vigorously. Ninini aku au i na mea a pau hoʻi i ka skillet a kukeʻana ma luna loa haʻahaʻa wela, hookonokono ana mau. E lawe mai i ka'ōhinu a hoomaalili loa.

E hoopiha anu kope 2 h. Puna gelatin mai la i ka pehu a me ka wela i haahaa ka wela a noho male 'ana o ka hope. Mai ae e hoʻolapalapa! Kēia'ōlelo aʻo, ma ke ala, ua paʻa - nānā 'ole o ka mea au i këia no ka beauty, ho'āʻo ana e pohihihi mai pehea e kuke i ka popo palaoa.

Hoʻohui i ke kope hui o ka hapalua o moʻa custard.

Hahau i ka holika i ka ikaika piko. Hoʻohui i ka hapalua o ke kope custard, a hui pu mālie, aua mai la ka mama.

Heheʻe auaneʻi ka kokoleka.

Ke koe gelatin alohaʻia i loko o ke anu ka waiū (60 ML) a e, e pehu kānaka mahana mai, loaʻa piha noho male 'ana o ka gelling hehee ai.

Hui aʻaʻahu lua o ka hapalua custard me ka kokoleka me ka waiū ukuhiia. Mālie, hoonaukiuki keia mea i loko o ka holika.

Ganache no ka finely wawahi kokoleka, hoʻopiha ia me nā kapuahi e ka waiu a me ka hui pu ana i ke ala apuupuu kāpili ma luna. Ae e hooluolu iaia.

E hana i ka glaze, hui a pau o ka kinowai constituents, a lawe mai i ka paila. Kua i ke kokoleka, a hoʻokomo i ka läÿau,, kuikui aku me ka mīkini kāwili a ala apuupuu glaze. Refrigerate.

No ka impregnation maʻi hēhē kope me ka kōpaʻa, hui aku i ka waiʻona. Refrigerate.

Hope i ua ahakanaka la.

Maule ke kokoleka biscuit, hohola iho la ia ma kekahi o nā biscuits. Ae e hoomaalili loa - ka mea, o ke kumu o ke kaka.

E kau i ke kokoleka biscuit i lalo, alohaʻia.

Top wahi hapalua o ke kope holika,ʻilikai.

E kau i ke kaka ma luna o ka mea e hiki mai ana, hou koloka paʻa kūhohonu loa.

Hohola ae la oia i ka ganache ma luna, ma luna o ka mea moe me ka hapalua o ke kokoleka holika.

E kau i ke kaka ma luna o ke kolu, hou alohaʻia.

E kau ma luna o ka i koe kope holika, holo ikaika aku nei i ka hope Korzh. Kūhohonu loa.

Hohola iho la maluna o ka ili o ke kokoleka holika biscuit koena no i kā mākou smoothness. E kau i loko o ka pahu hau no ma ka liʻiliʻi loa 2-3 hola.

Preheat he wahi glaze, a ninini iho la ia i ka popo palaoa. A ia! Cake "Opera" ma Lisa Glinsky makaukau.

Classic Palani me ka laekahi Ke Kai

Olelo ana mai o ka iconic Dessert Palani, ka mea makemake e malihini,ʻaʻole e hōʻike i ka oko a ana o ke kālā no confectioners, i ka mea e hana ana ma ia aina. Popular, no ka laʻana, hana Christophe Felder. Aia mea i pono, e pena i ka beauty au mamuli, no ka mea, ka mea i like loa me ka Classic, akā, ma laila nō oko ao - i ka hou ana o ka Italia meringue i loko o ka bata holika aniani ÷ a me ka nani a me ka maikaʻi ke kino hoao o nā kukui.

No ka mea meringue (no ka mea ia dala o ka holika):

• wai - 40 nā huna;
• kōpaʻa - 100 nā huna;
• kumuʻiʻo - 70 nā huna;
• kōpaʻa - 25 nā huna.

No ka mea glaze:

• pouli kokoleka - 400 g.;
• niu kaʻaila - 50 nā huna;
• Beef aila - 50 nā huna.

Hui pu i ka wai a me ka 100 nā huna o ke kōpaʻa. E lawe mai i ka läÿau, e reflux. E hōʻoia i ka mahi kō ua pau nā mea hoʻoheheʻe.

Ma ia laua me keia kuʻi nā polokina me kōpaʻa ka i koe a hiki i ka pahee piko. Ninini aku au i hoolapalapa malakeke,ʻaʻole noho pepehi ana. Weight hoomahuahua i ka nui. Hoomaalili mai i ka nuipa a hooeueu ae i loko o ka holika. Ma keia ana i ke kaka "Opera" ma Christophe Felder e emi momona a me ka oi airy.

E hana i ka glaze, kua i ke kokoleka, heheʻe ia me ka niu a me ka Beef. Cool e hoʻomehana a hoʻopiha i ka popo.