Skip to main content

Patisserie Intermediaire Demo 9: Classic cakes - Opera

The Opera cake, made famous by the French pâtisserie Dalloyau, has a mysterious origin story. While Cyriaque Gavillon claimed to have whipped up this multi-layered masterpiece in 1955, naming it after the Opéra Garnier, another pastry legend, Gaston Lenôtre, insisted he was the real genius behind it, debuting the cake in 1960. Whoever the true creator was, one thing is certain: this cake is a showstopper, just like the opera it's named after.

Opera cake is no walk in the park. It's a challenging creation we tackled in our Intermediate course, and trust me, it's not for the faint-hearted. This beauty is built with layers of almond sponge cake (or Joconde, if you're feeling fancy), soaked in coffee syrup, and layered with ganache and coffee (or Grand Marnier) French buttercream. The final act? A shiny chocolate glaze that ties everything together, making it look as grand as an opera house.

Larousse Gastronomique calls it "an elaborate almond sponge cake with a coffee and chocolate filling and icing," which is just a fancy way of saying "pure deliciousness." And yes, traditionally, the word "Opera" is elegantly scrawled on top of the chocolate glaze. Easier said than done! The struggle to write that perfect 'Opera' on top had me practicing with toothpaste instead of the chocolate paste on a plastic file in my hostel. Chef’s tip: don’t waste the good stuff!

Thanks to a friend who can’t get enough of chocolate cake, I had the chance to make this indulgent treat a few times after finishing my course. She even ordered three cakes at once, which gave me the perfect excuse to keep my skills sharp during the lockdown. And while I’ve mastered most of the recipe, I couldn’t find the dark coating paste used in the original glaze recipe. So, I ended up replacing the entire glaze with another recipe we learned later in our intermediate class. It worked out beautifully, and I will write another post when I have the time to work on this chocolate cake next time..

It's been nearly three years since I last made an Opera cake, and while I do miss that luxurious taste, I can’t say I miss the marathon of washing bowls and utensils afterward. Although, I’ll admit, licking the spatula after scraping the ganache? That’s a guilty pleasure I’ll never give up. 😜



Comments

Post a Comment

Popular posts from this blog

My Story

  Hello and welcome to my  baking  blog!   My name is  Xiaojun (筱君) , and I am thrilled to share my passion for pâtisserie with you. I graduated from Le Cordon Bleu with a Diploma in Pâtisserie in 2022. This blog is my personal journey of revisiting and refining what I have learned from this esteemed culinary school.  I find joy in creating delightful cakes for friends and neighbors from the comfort of my home. Alongside my baking adventures, I juggle freelancing as a book publication editor while lovingly looking after my spirited 80s mom and my playful 15-year-old mini schnauzer. Fun Facts About Me In September 2023, I transformed part of my kitchen into a cozy "Weekend Home Café" with three seats. For safety, I only accept reservations. After over 20 years in Singapore, I returned to Melaka in 2022. With few friends and my introverted nature, I wasn't keen on promoting the café. Initial support from friends and neighbors waned, and business slowed. After...
Post a Comment
Read more

Patisserie Basic Demo 11: Cake - Madeleine

Ah, the sweet joys of post-lesson treats! One of my absolute favorites has to be the delightful madeleine. Picture this: a crisp exterior that gives way to a moist, buttery interior. Each bite is like a warm hug for your taste buds, enveloping you in a cloud of buttery bliss. Yes, I admit it—this dessert is a little sinful, but hey, who’s counting calories when you can indulge in something so simple yet divine? Now, let’s talk about the secret to madeleine perfection: good butter and the right mold. Trust me, they make all the difference! I experimented with three different types of molds during my baking adventures. Spoiler alert: the non-stick one? Not so great for those signature humps! The real MVP is the 'stick' mold I snagged into my luggage after completing my course in Japan. It consistently delivers that gorgeous brown bottom and those delightful humps that madeleines are famous for. But let’s be real—while the appearance of these little gems is nice, it’s the taste th...
Post a Comment
Read more