almond sponge, potent coffee syrup, french buttercream and chocolate ganache

OPERA

croissant, chocolate, vanilla bread pudding served with crème anglaise and warm caramel sauce

LE LUCY

chocolate hazelnut pirouline and seasonal berries

VANILLA BEAN CRÈME BRÛLÉE

lemon custard, vanilla whipped cream, blueberries compote, french butter cookie

POT DE CRÉME AU CITRON

strawberry cream, meringue, fresh strawberries, peach syrup

MERINGUE A LA CREME DE FRAISE

Pour the batter into a greased and lined baking pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool before slicing.

Prepare the Batter

In a small saucepan, combine brewed coffee, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves. Allow it to simmer for 5 minutes, then let it cool.

Make the Coffee Syrup

In a saucepan, heat sugar and water over medium heat until the sugar dissolves. In a separate bowl, whisk egg yolks until thick. Gradually pour the hot sugar syrup into the yolks while whisking continuously. Continue whisking until the mixture is cool. Gradually add softened butter and beat until smooth and creamy.

Prepare the Buttercream

In a saucepan, bring heavy cream to a simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.

Make the Ganache

Slice the almond sponge into layers. Brush each layer with the coffee syrup. Spread a layer of French buttercream on top of each sponge layer. Stack the layers, finishing with a layer of buttercream. Pour the chocolate ganache over the top, allowing it to drip down the sides. Chill in the refrigerator before serving.

Assemble the Opera Cake

Almond flour

All-purpose flour

Sugar

Eggs

Baking powder

Vanilla extract

Salt

Strong brewed coffee

Unsalted butter

Egg yolks

Water

Dark chocolate

Heavy cream

Preheat your oven to 350°F (175°C). Tear the croissants into bite-sized pieces and place them in a greased baking dish.

Prepare the Croissants

In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until well combined.

Make the Custard

Pour the custard mixture over the croissant pieces and gently fold in the chocolate chips. Allow the mixture to sit for about 15 minutes to soak. Bake in the preheated oven for 30-35 minutes until the top is golden brown and a knife inserted comes out clean.

Combine and Bake

In a saucepan, combine 1 cup of heavy cream, 1/2 cup of milk, and 1/4 cup of sugar. Heat over medium heat until warm. In a separate bowl, whisk the egg yolks. Slowly add the warm cream mixture to the yolks while whisking. Return to the saucepan and cook on low heat until thickened. Stir in vanilla extract.

Prepare Crème Anglaise

In a small saucepan, melt 1 cup of sugar over medium heat until it turns golden brown. Carefully add 1/2 cup of heavy cream and stir until smooth. Allow to cool slightly.

Prepare Warm Caramel Sauce

Serve the warm bread pudding drizzled with crème anglaise and warm caramel sauce.

Serve

croissants

milk

heavy cream

eggs

vanilla extract

granulated sugar

chocolate chips

Preheat your oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape out the seeds.

Prep the Vanilla Bean

In a saucepan, combine the heavy cream, vanilla bean seeds, and the split vanilla pod. Heat over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.

Heat the Cream

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.

Whisk the Egg Yolks

Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Remove the vanilla pod.

Combine Mixtures

Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.

Chill

Before serving, sprinkle an even layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, broil them in the oven for 1-2 minutes, watching closely to prevent burning.

Caramelize the Sugar

Serve the crème brûlée topped with chocolate hazelnut pirouline and seasonal berries.

Serve with Garnishes

vanilla bean

egg yolks

salt

brown sugar

In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and pale. Gradually add the lemon juice and lemon zest, stirring until well combined.

Prepare the Lemon Custard

In a saucepan over medium heat, combine the egg mixture with the heavy cream. Stir continuously until the custard thickens and coats the back of a spoon (about 10-15 minutes). Do not let it boil. Remove from heat and let cool slightly.

Cook the Custard

Pour the custard into individual serving cups and refrigerate for at least 4 hours or until set.

Chill the Custard

In a small saucepan, combine the blueberries, butter, and a tablespoon of sugar over medium heat. Cook until the blueberries break down and the mixture thickens, about 5-7 minutes. Let cool.

Make the Blueberry Compote

In a mixing bowl, beat the heavy cream with vanilla extract and powdered sugar until soft peaks form.

Prepare the Vanilla Whipped Cream

To serve, top each pot de crème with a dollop of vanilla whipped cream, spoon over the blueberry compote, and enjoy with a French butter cookie on the side.

Granulated Sugar

Fresh Lemon Juice

Lemon Zest

Heavy Cream

Vanilla Extract

Blueberries

Butter

All-Purpose Flour

Powdered Sugar

Preheat the oven to 225°F (110°C). In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy. Add vanilla extract and mix until just combined.

Prepare the Meringue

Spoon or pipe the meringue onto a baking sheet lined with parchment paper. Shape into small nests or disks. Bake in the preheated oven for 1.5 to 2 hours, or until the meringue is dry and can easily lift off the parchment. Turn off the oven and let the meringues cool inside.

Bake the Meringue

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar while continuing to beat until stiff peaks form. Gently fold in the fresh strawberries, reserving a few for garnish.

Prepare the Strawberry Cream

Once the meringues are cooled, place a generous dollop of the strawberry cream on top of each meringue. Drizzle with peach syrup and garnish with the reserved fresh strawberries.

Opera

Le Lucy

Vanilla Bean Crème Brûlée

Pot De Créme Au Citron

Meringue A La Creme De Fraise