OPERA CREAM FILLING RECIPE RECIPES
OPERA CREAMS CANDIES RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Opera Creams Candies recipe from Food.com.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Mix together sugar,cream,corn syrup,butter and salt in a saucepan.
- Cook over medium heat, stirring constantly, until sugar has dissolved.
- Cook about 25 minutes, stirring occasionally until a candy thermometer reaches 238 F (soft-ball stage).
- Remove pan from heat and stir in vanilla and maple extract.
- Pour into a large bowl and beat with an electric mixer until creamy.
- Stir in pecans.
- Drop by heaping teaspoonfuls onto greased waxed paper and let cool until hardened.
- Store in an airtight contained between sheets of waxed paper.
- NOTE: You may use either light or dark corn syrup- the difference will be a slight change in color.
Nutrition Facts : Calories 73.1, FatContent 3.5, SaturatedFatContent 1.5, CholesterolContent 7.5, SodiumContent 11.3, CarbohydrateContent 10.6, FiberContent 0.2, SugarContent 10.2, ProteinContent 0.3
CINCINNATI OPERA CREAM CANDIES RECIPE - FOOD.COM
This is a very popular candy in Cincinnati, especially at holidays. Some say the name came from the notion that the candy is sweet and very rich and so are a lot of operas. However, a more likely explanation is that for many years, the Cincinnati Opera treated patrons to opera cream candy before performances.
Total Time 30 minutes
Prep Time 30 minutes
Yield 10 DOZ
Number Of Ingredients 5
Steps:
- Blend cream cheese, butter and vanilla. Add sugar, one pound at a time. Mix with spoon until it's the consistency that you can roll into a ball. If still oily, you may want to add more sugar.
- Put balls on wax paper; spoon melted chocolate over it, or you can set the balls in small paper candy wrappers and spoon chocolate over them. Refrigerate.
- Balls can be rolled one day, refrigerated, and then spoon chocolate over them the next day.
Nutrition Facts : Calories 773.4, FatContent 26.2, SaturatedFatContent 16, CholesterolContent 73.8, SodiumContent 237.8, CarbohydrateContent 136.9, FiberContent 0, SugarContent 134, ProteinContent 1.5
More about "opera cream filling recipe recipes"
BEST OPERA CREAMS RECIPE - HOW TO MAKE OPERA CREAMS
Pistachios give this vintage dessert its color—and a dash of sea salt just adds to the nuttiness.
From womansday.com
Total Time 1 hours 25 minutes
Category gluten-free, low-carb, low-fat, dessert
From womansday.com
Total Time 1 hours 25 minutes
Category gluten-free, low-carb, low-fat, dessert
- Line an 8-inch square pan with nonstick foil, leaving a 2-inch overhang on two sides. In a medium heavy-bottomed saucepan, combine the sugar, cream, and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. If the sugar sticks to the sides of the pan, use a pastry brush with a bit of water to brush it away. Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Immediately transfer to the large bowl of a stand mixer and beat on medium-low for 1 minute, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios. Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes. In a small microwave-safe bowl, melt the chocolate on 50% power in 30-second intervals, stirring between each, until melted and smooth. Spread the chocolate over the chilled mixture, then sprinkle with sea salt. Refrigerate until set, at least 15 minutes. Use the foil overhangs to transfer to a cutting board and cut into 1-inch pieces.
See details
BEST OPERA CREAMS RECIPE - HOW TO MAKE OPERA CREAMS
Pistachios give this vintage dessert its color—and a dash of sea salt just adds to the nuttiness.
From womansday.com
Total Time 1 hours 25 minutes
Category gluten-free, low-carb, low-fat, dessert
From womansday.com
Total Time 1 hours 25 minutes
Category gluten-free, low-carb, low-fat, dessert
- Line an 8-inch square pan with nonstick foil, leaving a 2-inch overhang on two sides. In a medium heavy-bottomed saucepan, combine the sugar, cream, and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. If the sugar sticks to the sides of the pan, use a pastry brush with a bit of water to brush it away. Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Immediately transfer to the large bowl of a stand mixer and beat on medium-low for 1 minute, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios. Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes. In a small microwave-safe bowl, melt the chocolate on 50% power in 30-second intervals, stirring between each, until melted and smooth. Spread the chocolate over the chilled mixture, then sprinkle with sea salt. Refrigerate until set, at least 15 minutes. Use the foil overhangs to transfer to a cutting board and cut into 1-inch pieces.
See details
OPERA CAKE RECIPE RECIPE | EPICURIOUS
There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris.
From epicurious.com
Reviews 3.4
Total Time 3 1/2 hr (includes chilling buttercream and glaze)
From epicurious.com
Reviews 3.4
Total Time 3 1/2 hr (includes chilling buttercream and glaze)
- Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
See details
VANILLA CREAM FILLING - COUNTRY LIVING
We use this dreamy vanilla cream between the layers of our Classic Chocolate Cake, but it tastes fantastic with almost any cake recipe.
From countryliving.com
Reviews 5
Total Time 35 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, Father's Day, feed a crowd, Fourth of July, Halloween, Mother's Day, picnic, romantic meals, Thanksgiving, Valentine's Day, baking, dessert
Cuisine American
From countryliving.com
Reviews 5
Total Time 35 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, Father's Day, feed a crowd, Fourth of July, Halloween, Mother's Day, picnic, romantic meals, Thanksgiving, Valentine's Day, baking, dessert
Cuisine American
- Whisk the milk and flour together in a medium saucepan. Cook over medium heat, whisking constantly, until thickened, about 5 minutes. Transfer to a bowl and cool to room temperature. Beat the butter and sugar together in a bowl until fluffy. Beat in the vanilla and the milk mixture until smooth. Stir in the food coloring until blended and desired color. Fit a pastry bag with a long, narrow tip and fill halfway with cream filling. Insert the tip into the trimmed cake bottoms and fill each. (Note: Cake will feel heavier in the hand after it is filled.) Use the remaining filling to decorate the tops of each glazed cake.
See details
CHOCOLATE SWISS ROLL WITH CREAM FILLING | READY SET EAT
Swiss chocolate cake baked in a jellyroll pan, filled with fluffy whipped cream and rolled into a beautiful cake roll
From readyseteat.com
Reviews 5
Total Time 120 minutes
Cuisine Other
Calories 402 per serving
From readyseteat.com
Reviews 5
Total Time 120 minutes
Cuisine Other
Calories 402 per serving
- Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.
See details
ITALIAN CREAM-FILLED CAKE RECIPE: HOW TO MAKE IT
This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It’s low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough—raspberry jam, marmalade jam or even Nutella work well. —Maria Morelli, West Kelowna, British Columbia
From tasteofhome.com
Reviews 3
Total Time 60 minutes
Category Desserts
Calories 198 calories per serving
From tasteofhome.com
Reviews 3
Total Time 60 minutes
Category Desserts
Calories 198 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.
See details
OPERA CREAMS RECIPE | FOOD NETWORK
From foodnetwork.com
See details
OPERA CREAMS RECIPE - HOMEMADE-DESSERT-RECIPES.COM
From homemade-dessert-recipes.com
See details
OPERA CREAMS | EASYBAKED
From easybaked.net
See details
OPERA CREAM FILLING - CAKECENTRAL.COM
Jan 13, 2013 · 2/3 cup sugar. 1/4 cup corn starch (or flour) 3/4 cup milk. Mix together in small pan, then cook on stove top stirring constantly, making sure to scrape the bottom as much as you can. After it gets real thick, take it off the stove and continue to stir so you don't get burned spots.
From cakecentral.com
From cakecentral.com
See details
OPERA CREAM CANDY - RECIPE | COOKS.COM
Mar 31, 2015 · 1/2 tsp. cream of tartar. 3 tbsp. white corn syrup. 1 pt. cream. 1/4 slab paraffin. Cook mixture until it makes a soft ball when tested in a cup of water (about 1/2 hour). Pour it on a buttered platter and set aside to cool. When cool, stir it until it gets stiff and breaks when you stir it (about 1/2 hour).
From cooks.com
From cooks.com
See details
OPERA RECIPE | ALLRECIPES
Directions. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of two 10x15 inch pans with parchment paper. In a large bowl, beat 12 egg whites, gradually adding 3/4 cup sugar, until stiff. In a separate bowl, beat together 10 eggs, ground almonds, confectioners' sugar and pastry flour until smooth.
From allrecipes.com
From allrecipes.com
See details
KEEBLER OPERA CREME COOKIES - ALL INFORMATION ABOUT ...
Keebler Opera Cremes Posted by Eliza Wynn Wednesday, April 13, 2011 Opera Cremes were sandwich cookies. That may not sound like anything special, but they were special. One package of Opera Cremes came with two kinds of cookie: chocolate and vanilla. What made them so good was that the creme filling was lemon.
From therecipes.info
From therecipes.info
See details
CLASSIC FRENCH OPERA CAKE RECIPE - THE SPRUCE EATS
Mar 20, 2021 · Whichever camp you fall into, the delicious taste of coffee and chocolate makes this opera cake recipe well worth the time investment. It includes a total of six layers made of light almond sponge cake (joconde in French), coffee buttercream, and dark chocolate ganache, and it's all topped with a chocolate glaze.If you'd like to give it an authentic finishing touch, pipe the word "opera" on ...
From thespruceeats.com
From thespruceeats.com
See details
OPERA CAKE :: HOME COOKING ADVENTURE
Dec 04, 2017 · Opera Cake is a rich French Cake, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each slice and is decorated with gold leaf.
From homecookingadventure.com
From homecookingadventure.com
FRENCH OPERA CAKE - LIV FOR CAKE | CLASSIC CAKE RECIPES ...
Jan 23, 2018 · Preheat oven to 375F. Grease a 10×15? pan and line with parchment. Allow parchment to overhang the edges by a couple inches. In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside. In the bowl of a stand mixer, combine powdered sugar, 4 eggs, and vanilla. Whip until thick and pale.
From livforcake.com
From livforcake.com
See details
OPERA TORTE - PASTRY CHEF
4) Separately cream the butter, lemon juice and vanilla extract till light and soft. BUTTER CREAM. 5) Slowly add the creamed butter to the meringue. With the machine running on 2nd speed using the whip. After the butter is all added, turn the machine up to 3rd speed for about 5 minutes, until light and airy.
From pastrychef.com
From pastrychef.com
See details
HOW TO MAKE SOFT CREAM CENTERS FOR CHOCOLATES | BLOG
Instructions. Add the softened butter, meringue powder, light corn syrup, and water to your mixing bowl Using a stand mixer or a hand mixer beat until mixed completely, scraping the bowl to ensure everything is incorporated well. Add 2 cups of fondant sugar and mix on low speed until the sugar is incorporated, then, beat on medium speed for ...
From confectioneryhouse.com
From confectioneryhouse.com
See details
BUTTERCREAM CANDIES - I AM BAKER
Dec 26, 2020 · Buttercream Filling. In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes). Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt.
From iambaker.net
From iambaker.net
See details
OREO COOKIES COPYCAT RECIPE : 9 STEPS (WITH PICTURES ...
Step 2: Melt Butter. So, at the begining of making Oreo cookies at home we need to melt butter. Put butter into pot or metal cup, place it on the stove and set minimum heat. Always stir to prevent burn. When all the butter is dissolved, go to the next step.
From instructables.com
From instructables.com
See details
