Opera Cake
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A masterpiece of French pâtisserie, the Opéra Cake is more than a dessert; it is an edible sonnet of precision and flavor. Its origins, whispered from the early 20th century, are championed by legendary chefs like Cyriaque Gavillon and Gaston Lenôtre, who perfected its form. Each slice reveals a stunning cross-section: layers of ethereal almond joconde sponge, deeply aromatic with coffee syrup, are interlaced with strata of silken chocolate ganache and impossibly light French coffee buttercream. To experience it is to understand a perfect culinary harmony—a rich, bittersweet symphony where the robust intensity of coffee and the profound depth of dark chocolate perform in flawless concert, leaving a lingering desire for just one more sublime bite. Get ready to learn the method that will elevate your baking from good to truly professional.
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Opera Cake
- The opera cake can be built using a 13X18-inch/33x46cm sheet pan, or the French Matfer Bourgeat 15 3/4X11-inch/40x30cm mousse set frame. Opera cake is built using 3 layers of Joconde biscuit, heavily soaked in coffee syrup, 2 layers of coffee buttercream and one layer of chocolate ganache. The cake is then glazed with a semi-hard dark chocolate coating. Opera cake shall not exceed 1.25 inches/3.2cm in height. To manage hectic schedules, break down the process into manageable steps. By preparing certain components in advance, you can streamline the final assembly and ensure a flawless outcome. The Joconde biscuit, chocolate ganache, the glaze and the coffee syrup can be prepared days in advance. The day you wish to assemble the cake, make the buttercream and build the opera cake.
Coffee Syrup
- The use of gelatin prevents coffee syrup from seeping out of the Joconde biscuit, though it is optional. To use it, soak the gelatin in cold water to soften, then drain and set aside. Bring water, espresso, and sugar to a boil. Remove from heat and add the softened gelatin. Add Nescafé or coffee extract to taste. The syrup should be used at room temperature or lukewarm.
Coffee Flavored French Buttercream
- French buttercream is a luxurious filling that has a creme anglaise base, giving it a uniquely rich and custardy texture. To make French buttercream, start by bringing milk to a quick boil along with coffee beans, Nescafe, and vanilla. Cover and let infuse for 30 minutes. This infusion process allows the milk to absorb the flavors of the coffee and vanilla, adding depth and complexity to the buttercream. In a separate bowl, beat egg yolks with sugar. Next, bring the coffee infused milk back to a boil and carefully temper the egg-sugar mixture by slowly incorporating the hot milk into the bowl while continuously whisking. Cook the mixture until it reaches 185ºF/85ºC.
- Strain it over a mixing bowl, discard coffee beans. Rinse and save vanilla pod.
- With the whisk attachment, whip the crème anglaise on medium speed. Continue whipping until the mixture cools to 82°F (28-30°C). Then, gradually add the cubed, cooled butter to the cooled custard.
- Increase the mixer speed to high and beat the buttercream until it is light, airy, and fluffy. Add a few drops of coffee extract to taste, if needed.If the buttercream separates or becomes too soft, here's how to fix it:To fix separation, gently warm the sides of the bowl with a blow torch or place the bowl over a bain-marie for a few seconds. Whip again to emulsify. If it's too soft, place it in the freezer briefly to firm up, then whip again to regain a fluffy texture.Remember, French buttercream should be used at room temperature for the best results.
Opera Ganache
- Melt the chocolate over a water bath, but not completely—it’s fine if some small pieces remain. Meanwhile, bring the heavy cream and corn syrup to a boil. Remove from heat and let stand for 5 minutes. Using a rubber spatula, stir about one-third of the warm cream into the chocolate until combined. Gradually mix in the remaining cream until smooth.Once the ganache reaches 113°F (45°C), add the cubed butter and blend with an immersion blender until the mixture is smooth and silky. For the opera cake, use the ganache while it is still semi-liquid and warm. If it becomes too stiff, gently rewarm it before use.
Chocolate Chablon
- Chablon (verb: chablonner in French) refers to sealing or coating a sponge cake with a thin layer of chocolate. This technique strengthens the bottom of cakes that are heavily moistened with syrup.To prepare the chocolate coating, melt the chocolate and oil together. Use it at 104°F (40°C).
- Joconde biscuit sheets can be made in advance.
Opera Montage
- Lightly oil a baking tray and line it with plastic wrap. Place the first Joconde biscuit (still on its silicone mat) onto a piece of parchment paper. Flip the assembly over and carefully peel off the silicone mat. Cover the exposed side of the biscuit with another sheet of parchment paper and flip it again, so the outer skin (the smooth baked surface) is facing up.Spread the chocolate chablon evenly over the entire surface of the biscuit, then scrape off any excess. Cover with parchment paper and transfer to the refrigerator to set completely. Once set, flip the biscuit and place it chablon-side down into the prepared baking tray.
- Soak the biscuit with coffee syrup until it is fully saturated. If any excess syrup forms puddles on the surface, gently blot them with a paper towel.
- Spread the first layer of coffee buttercream evenly, using half of the total amount, and ensure it is distributed uniformly.
- Carefully place the second Joconde biscuit (still on its silicone mat) onto the buttercream layer, then gently peel off and remove the mat. Soak this layer with coffee syrup as you did the first. Spread the ganache evenly over the soaked biscuit, and top it with the final Joconde sheet (peel off its silicone mat first).
- Soak the final Joconde layer with coffee syrup, then spread the remaining buttercream evenly over the top. Level the surface of the cake, ensuring it does not exceed the height of the sheet pan. Remember, a finished opera cake should not be taller than 1.4 inches (3.5 cm). Refrigerate the cake overnight. The next day, gently warm a large offset spatula over a flame or in hot water. Smooth the surface of the chilled cake with the warmed spatula, then return it to the refrigerator to set. To remove the cake from the tray, cover it with parchment or a silicone baking mat, place another baking tray on top, and carefully flip the entire assembly.Cut the cake in half and refrigerate it until ready to glaze. Do not freeze it before glazing, as condensation may form on the buttercream and cause cracking.
Homemade Chocolate Coating
- Chocolate coating—known as pâte à glacer in French, or as compound or chocolate-flavored coating—is an inexpensive chocolate substitute with a higher melting point and a characteristic “waxy” texture. It is made by replacing cocoa butter with less expensive vegetable fat.This type of coating is specifically used in an opera cake glaze to achieve a semi-hard, glossy finish. Opera cake should not be glazed with other types of glaze, such as mirror glaze, which would alter its traditional texture and appearance. To prepare the glaze, gently melt the chocolate coating and stir in the melted fat. Take care not to overheat it.
Opera Glaze
- Melt the chocolate, chocolate coating, and oil together. Pass the mixture through a fine-mesh sieve to ensure smoothness. Gently tap the container to release any air bubbles. Use the opera glaze at a temperature of 104°F (40°C).
Glazing Opera
- Place a cooling rack over a baking tray lined with plastic wrap. Position the first cake half on the rack. Re-warm the glaze to 104°F (40°C). For easier handling, pour it into a 9.5-inch (25cm) Pullman loaf pan.Pour the glaze evenly over the cake in a steady, left-to-right motion. Using a large offset spatula, smooth the surface with firm, even pressure. Refrigerate the cake to set completely.
- Save the remaining chocolate glaze, then gently rewarm it and pass it through a fine-mesh sieve before using. To create a fine, striated-line pattern: Immediately after pouring the glaze, cover the surface with a large sheet of plastic wrap. Gently stretch the plastic from both sides to smooth it and remove air pockets, simultaneously creating horizontal striations across the glaze. Refrigerate until completely set.Gold finish: Carefully peel off the plastic wrap once set. Lightly brush or dust the surface with edible gold powder for a metallic sheen.
Storage
- Store opera cake for up to 5 days in the refrigerator. Opera cake can also be kept frozen for up to 2 months.
Cutting Opera
- The opera cake can be served whole or cut into individual portions, such as bars, triangles, or petits fours. To achieve clean, sharp cuts: Heat the blade of a chef’s knife in hot water or carefully pass it over a flame. Wipe the blade dry with a paper towel before each cut.First, trim all four edges of the cake to create neat sides. Then, cut the cake in half. Finally, slice each half into 12 bars measuring approximately 4.7 x 1.25 inches (12 x 3.2 cm) or 4 x 1.6 inches (10 x 4 cm).Serving finish: Just before serving, gently warm the surface of the cake with a hair dryer set to low heat to restore its shine. Enjoy!
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