The Classic Opera: A Masterpiece of French Pastry
Introduction
The Opera is a renowned French pastry known for its rich flavors and exquisite presentation. This multi-layered cake is a masterpiece of French patisserie, consisting of layers of Genoise Joconde soaked in coffee syrup, filled with coffee buttercream, and topped with a velvety chocolate ganache. In this article, we will guide you through the process of creating this magnificent pastry, providing you with a detailed recipe and step-by-step instructions.
Ingredients and Preparation Time
To make this cake, you will need the following ingredients:
* For the Genoise Joconde:
+ 150 g of icing sugar
+ 150 g of almond powder
+ 40 g of flour
+ 5 whole eggs
+ 3 egg whites
+ 30 g of sugar
+ 30 g of melted butter
* For the coffee syrup:
+ 120 ml of water
+ 100 g of sugar
+ 2 tablespoons of coffee extract
* For the coffee buttercream:
+ 200g of soft butter, ointment
+ 150 g of sugar
+ 50 ml of water
+ 2 egg yolks
+ 2 tablespoons of coffee extract
* For the chocolate ganache:
+ 200 g of dark chocolate (70% cocoa)
+ 200ml whole liquid cream
* For the mirror glaze:
+ 150 g of dark chocolate
+ 50 g Butter
The preparation time for this cake is approximately 1 hour and 30 minutes, with a cooking time of 10 minutes. The total time required to make this cake is around 1 hour and 40 minutes.
Preparing the Genoise Joconde
The first step in making the Opera cake is to prepare the Genoise Joconde. This involves preheating the oven to 220°C and mixing the icing sugar, almond powder, flour, and eggs in a salad bowl until a smooth dough is obtained.
1. In a large mixing bowl, combine 150 g of icing sugar, 150 g of almond powder, and 40 g of flour.
2. Add 5 whole eggs to the bowl and mix until a smooth dough is formed.
3. Top the egg whites with sugar and whip until stiff peaks are obtained.
4. Gently incorporate the egg whites into the dough mixture.
5. Add 30 g of melted butter to the mixture and fold in gently.
6. Spread the dough on a plate covered with sulfurized paper in a thin, regular layer.
7. Bake in the preheated oven for 7-8 minutes, or until the cake is lightly golden brown.
8. Once cooled, cut the cake into three equal rectangles.
Preparing the Coffee Syrup
The coffee syrup is a crucial component of the Opera cake, adding a rich and intense flavor to the cake. To prepare the coffee syrup, follow these steps:
1. Combine 120 ml of water and 100 g of sugar in a saucepan and bring to a boil.
2. Remove from heat and add 2 tablespoons of coffee extract.
3. Allow the syrup to cool down before using it.
Making the Coffee Buttercream
The coffee buttercream is a key element of the Opera cake, providing a creamy and smooth texture to the cake. To make the coffee buttercream, follow these steps:
1. Heat 50 ml of water and 150 g of sugar in a saucepan to 118°C, or until a syrup is obtained.
2. In a separate bowl, whip 2 egg yolks until pale and thick.
3. Pour the hot syrup into the egg yolks, whipping continuously until the mixture is cooled.
4. Add 200g of soft butter, ointment, to the mixture and whip until smooth and creamy.
5. Add 2 tablespoons of coffee extract to the mixture and fold in gently.
Making the Chocolate Ganache
The chocolate ganache is a rich and velvety component of the Opera cake, adding a deep and intense flavor to the cake. To make the chocolate ganache, follow these steps:
1. Heat 200ml of whole liquid cream to a boil.
2. Pour the cream over 200 g of chopped dark chocolate (70% cocoa).
3. Mix gently until a smooth and shiny texture is obtained.
Assembling the Cake
Now that all the components of the Opera cake are ready, it’s time to assemble the cake. Follow these steps:
1. Place one of the Genoise Joconde rectangles on a serving plate.
2. Soak the cake in the coffee syrup, making sure the cake is evenly coated.
3. Spread a thin layer of coffee buttercream over the cake.
4. Top the buttercream with a layer of chocolate ganache.
5. Repeat steps 2-4 with the remaining two Genoise Joconde rectangles.
6. Cover the entire cake with a thin layer of chocolate ganache to make it even.
7. Place the cake in the refrigerator to chill.
Preparing the Mirror Glaze
The mirror glaze is a final touch to the Opera cake, adding a smooth and shiny finish to the cake. To prepare the mirror glaze, follow these steps:
1. Melt 150 g of dark chocolate and 50 g of butter in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
2. Pour the melted chocolate mixture over the cooled cake, spreading it evenly to cover the entire surface.
3. Smooth the glaze quickly and place the cake in the refrigerator to chill.
Nutritional Information
The Opera cake is a rich and decadent dessert, with a high calorie count. Here is the nutritional information for the cake:
* Calories per serving: approximately 500 kcal
* Servings: 8
Conclusion
The Opera cake is a true masterpiece of French patisserie, requiring skill and patience to create. With its rich flavors and exquisite presentation, this cake is sure to impress any dessert lover. By following the steps outlined in this article, you can create your own Opera cake at home, indulging in the rich and velvety texture of this classic French pastry.
