Opéra cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique “Opéra gateau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.” … and the French pâtisserie house Dalloyau popularised this cake.
Simplicity is the state or quality of being simple. It usually relates to the burden which a thing puts on someone trying to explain or understand it. Something which is easy to understand or explain is simple, in contrast to something complicated. Alternatively, as Herbert A. Simon suggested, something is simple or complex depending on the way we choose to describe it … In some uses, simplicity can be used to imply beauty, purity, or clarity. Simplicity may also be used in a negative connotation to denote a deficit or insufficiency of nuance or complexity of a thing, relative to what is supposed to be required.
So, there you have it. It is SIMPLE and it IMPLIES BEAUTY … the Opera Cake has been since quite a while my absolute favourite what Flavour Texture and Color is concerned. There is hardly any cake or pastry as delicate and satisfying as this particular collection of layers …
I imagined layer by layer, flavour by flavour, texture by texture to stay true to the original … Gateaux Opéra … how could I not.
I concocted this recipe on paper. I had no idea if this would work. Even less of an idea if it would taste the way I imagined …. so we set out to prepare …
POMME À L’OPÉRA
Joconde Biscuit180 g Fresh Egg Whites 130 g Granulated Sugar 270 g Fresh Whole Eggs 50 g Fresh Egg Yolks 200 g Almond Powder 105 g Icing Sugar 60 g InterFlour Bread Flour T55 40 g ANCHOR Unsalted Butter
Apple Layer4 pc Apples
50 g Brown sugar
100 g Neutral Glaze
Apple Butter Cream110 g CAPFRUIT Frozen Puree Pear William 110 g CAPFRUIT Frozen Puree Green Apple 90 g Fresh Egg Yolk 300 g ANCHOR Unsalted Butter 120 g Italian Meringue
Apple Syrup500 g Sugar Syrup 275 g Apple Juice
Ganache180 g VALROHNA Dark Chocolate Caraibe 66% 120 g ANCHOR Whole Milk 25 g ANCHOR Whipping Cream 50 g ANCHOR Unsalted Butter
Apple Jelly200 g CAPFRUIT Frozen Puree Green Apple 200 g CAPFRUIT Frozen Puree Poire William 80 g Invert Sugar Trimoline 14 g Pectine Nappage 50 g Sugar
Joconde BiscuitWhip egg white and ad in the sugar.
Add in the eggs and just mix. Fold in the sifted mixture of icing sugar, flour and almond powder slowly. Add melted butter.
Measure 650 g for one baking tray 60X40 and cook 10 mn 190°
Peel and core the apples
Slice thin and cover ½ tray with apples
After baking sprinkle with brown sugar and caramelise
Brush with neutral glaze
Apple Butter CreamDefrost frozen puree
Cook custard sauce with egg yolks and sugar.
Cool down in the mixer and emulsify with softened butter.
add in the italian meringue.
Spread onto Joconde biscuit (soaked with 500 g of syrup for 1 60×40 sheet.).
Apple SyrupMix warm syrup and Apple Juice and let cool before using
Ganachebring to a boil the cream and milk. After boiling add the butter.
Pour onto the chocolate and blend.cold down a bit . … Emulsify
Spread 700 g of ganache per 60×40 frame.
Apple JellyWarm up the apple and pear puree add the mixture of sugar and pectin Cook 5 minutes and cast on top of silpat.
… And Assemble … up-side-down …
You would end up with something like that. …. and next time Peach-Passion-Fruit perhaps … ?
Do not let the casual appearance of these ladies fool you, some of them may be “junior” in their position, but they are professionals, they have fun in the kitchen, and the day ended with a large Apple Opera devoured in no-time ….
… of course, this would not have gone as well as it did without the help of thee three Pastry-Ninjas of CFF … Thanks Ladies …