There’s no doubt that French Pastry is the ultimate way of baking and making desserts, it’s what we all look up to and work hard to learn and master. Cakes like Paris-Brest, St. Honore, eclairs, choux au craquelin or entremets have definitely sparked my love for French patisserie, for perfect techniques and elegant designs, for layers and for taste.
L’Opera is one of the classics of French patisserie, a cake that everyone admires and looks up to, a cake that can easily impress and it’s easy to see why. Eight layers of pure deliciousness that simply reach perfection! Because that’s what this cake it – perfection to the core. And that doesn’t come from the technique itself, but from the way the layers are combined and what flavors are used, their textures and colors. Everything comes together so beautifully!
I made this cake for the first time last week during one of my pastry classes. Working as a pastry chef instructor has pushed me beyond my comfort zone time after time over the last couple of months. And that’s exactly what happened this particular time. For some reason, I’ve been avoiding the Opera – I was more of a distance admirer. It does look a bit overwhelming or difficult to put together at a first glance – Joconde sponge cake, French buttercream, ganache, glaze, they all require a certain degree of technique and that takes time and patience to master. I guess I just wasn’t ready for it until recently! But oh boy, wish I was sooner because a bite into this cake is beyond delicious! Everyone at the class fell in love with the flavors and textures!
L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris – Dalloyau. In 1955, Cyriaque Gavillon started working at this pastry shop. He wanted to create a cake whose flavor you could taste in one bite. After a few trials, he created a cake that had layers of almond sponge, coffee and chocolate. His wife loved the new dessert and as it made her think of the Parisian Opera, its name remained Opera. There are other stories who claim different origins of this beloved cake though. No matter where it comes from however, one thing’s sure – The Opera is one of the most delicious cakes one can taste! Its gorgeous, well defined layers of almond Joconde, chocolate ganache and coffee buttercream are a match made in heaven for every taste bud.
- 170g egg whites
- 45g white sugar
- ¼ teaspoon salt
- 135g almond flour
- 135g powdered sugar
- 170g whole eggs
- 1 teaspoon vanilla extract
- 25g all-purpose flour
- 30g butter, melted
- 120g white sugar
- 150ml water
- 30g coffee beans, crushed
- 1 tablespoon dark rum/Amaretto/Cointreau
- 80g paillete feuilletine
- 80g dark chocolate (58%)
- 15ml vegetable oil
- 4 egg yolks
- 150g white sugar + 55ml water + 2 teaspoons instant coffee
- ¼ teaspoon salt
- 300g butter, softened
- 150ml heavy cream
- 20g liquid glucose
- 150g dark chocolate (50%)
- Sift the almond flour and powdered sugar in a bowl. Add the whole eggs and vanilla and mix for a few minutes until the mixture is light and fluffy.
- In the meantime, whip the egg whites until foamy. Add the salt and sugar and continue mixing until stiff and glossy.
- Fold the meringue into the egg mixture, alternating it with flour.
- Drizzle in the melted butter then spread the mixture onto two sheets of baking paper 35x25cm. these two sheets will then be cut so that we end up with 3 23cm sheets of sponge cake.
- Place the sponge cake aside until needed.
- Combine the sugar and water in a pot and place over low heat. Cook for 2 minutes, then add the coffee beans and remove off heat.
- Allow to infuse for 10 minutes then drain well and allow to cool down.
- Stir in the rum/Amaretto/Cointreau and place aside.
- Melt the dark chocolate in a bowl then stir in the oil. Add the paillete feuilletine then mix well.
- Spread the croustillant over one Joconde sponge cake square and place in the fridge until set – 10 minutes in the freezer is enough.
- When the croustillant is set, remove from the fridge then turn the sponge cake upside down on a cake board so that the croustillant layer comes in contact with the board and it’s then followed by the sponge cake. Place aside.
- Combine the egg yolks and salt in a heatproof bowl. Mix for a few minutes until pale and light.
- In the meantime, combine the sugar, instant coffee and water in a pot and bring it to 115C.
- When the syrup has the right temperature, pour it gradually over the whipped egg yolks, mixing all the time. Continue mixing until the yolks turn fluffy, airy and the bowl is neutral to the touch.
- Add the butter, all at once, then mix on low speed until well incorporated, followed by 2 minutes on high speed until fluffy and pale.
- Heat the heavy cream and glucose in a small pot to te boiling point.
- Pour the cream over the chocolate and allow to rest for a few minutes. Mix well until shiny and smooth.
- Cover with plastic wrap and place in the fridge until it has a spreadable consistency.
- Melt the chocolate over a hot water bath.
- Stir in the vegetable oil.
- Use this glaze as soon as possible after making it.
- Remove the sponge cake and the paillete feuilletine layer from the fridge.
- Brush the sponge cake with coffee syrup until well soaked in syrup.
- Spread half of the coffee buttercream over the sponge cake.
- Continue with a layer of sponge cake followed by coffee syrup.
- Spread the ganache over the sponge cake.
- Finish off with the lasy layer of sponge cake, coffee syrup and the remaining coffee buttercream.
- Place the cake in the fridge for a few hours.
- Pour the glaze over the chilled cake.
- Allow it to set then cut off the edges of the cake to expose the layers. Now it’s the time to cut the cake into smaller pieces if you want to.
- To decorate, write Opera on the cake or on each slice.
ROMANIAN
Opera e un desert frantuzesc clasic, cunoscut de o lume intreaga datorita straturilor sale pline de savoare. Migdale, ciocolata si cafea sunt cele trei arome principale ale acestui tort – o combinatie care nu are nevoie de nicio descriere. Nu e greu sa ne imaginam onctuozitatea si gustul intens ale acestui tort!
Dincolo de stratificarea impecabila si gustul desavarsit, Opera are si o serie de povesti frumoase in spate, in principal legate de felul in care tortul a aparut. Una dintre aceste povesti mentioneaza ca loc de “nastere” al tortului Opera celebra cofetarie Dalloyau care exista si astazi in Paris. In jurul anului 1955, Cyriaque Gavillon s-a angajat la aceasta vestita cofetarie, avand drept scop crearea unei prajituri pe care sa o poti degusta dintr-o singura imbucatura. Dupa cateva incercari, a ajuns la Opera asa cum o stim noi astazi. Sotia sa, gustand din acest desert, a spus ca ii aminteste de Opera din Paris si asa i-a ramas numele! Alte povesti atribuie aparitia acestui tort Operei din Paris insasi – se spune ca scopul acestui tort plin de cafea ar fi fost sa tina invitatii la capacitate maxima astfel incat acestia sa reziste de-a lungul actelor luni ale unei arii. Un lucru e sigur insa – acest tort sfideaza perfectiunea!
Secretul acestui tort sunt straturile subtire, echilibrate, bine realizate si masurate. Totul se afla intr-un echilibru pe care daca nu il obtii, efectul final nu mai este acelasi. Totul, de la grosimea blatului, pana la insiroparea fiecarei foi trebuie sa fie bine realizat. Traditional, Opera nu contine si un strat de croustillant, cum se intampla in reteta de mai jos, insa mi s-a parut ca putina textura nu i-ar strica si recunosc ca toti cei care au gustat din tort au decretat ca acel strat ii aduce un plus de gust in timp ce textura il imbunatateste considerabil. Puteti inlocui croustillantul cu ciocolata topita pe care o intindeti cu o pensula peste blatul fin si delicat.
- 170g albusuri
- 45g zahar alb
- ¼ lingurita sare
- 135g faina de migdale
- 135g zahar pudra
- 170g oua intregi
- 1 lingurita extract vanilie
- 25g faina alba
- 30g unt topit
- 120g zahar
- 150ml apa
- 20g boabe de cafea, faramitate
- 1 lingura rom sau Cointreau ori Amaretto
- 80g paillete feuilletine
- 80g ciocolata neagra
- 15ml ulei vegetal
- 4 galbenusuri
- 150g zahar + 55ml apa + 2 lingurite cafea instant
- ¼ lingurita sare
- 300g unt, temperatura camerei
- 150g smantana pentru frisca
- 20g glucoza
- 150g ciocolata neagra 58%
- 250g ciocolata neagra (58%)
- 30ml ulei vegetal
- Combinati faina de migdale si zaharul pudra intr-un bol. Adaugati ouale intregi si vanilia si mixati cateva minute pana obtineti un amestec spumos, deschis la culoare.
- Intre timp, mixati albusurile pana devin spumoase.
- Adaugati sarea si zaharul, treptat, mixand pana obtineti o bezea ferma.
- Incorporati bezeaua in amestecul de ou si faina de migdale, alternand-o cu faina.
- Adaugati si untul topit apoi intindeti doua foi subtiri de aluat (35x25cm) – aceste doua foi vor fi mai apoi taiate astfel incat sa obtinem 3 foi de blat, chiar daca una dintre ele o vom construi din resturi.
- Coaceti in cuptorul preincalzit la 200C pentru 8-10 minute pana devin usor aurii - aveti grija sa nu le ardeti sau uscati, coacti scurt si stati cu ochii pe ele!
- Taiati patrate de 23cm, formand astfel 3 straturi de blat diferite.
- Combinati zaharul si apa intr-un vas si puneti pe foc. Gatiti pentru 2-3 minute, apoi adaugati boabele de cafea si dati deoparte sa infuzeze 10 minute.
- Strecurati si adaugati romul.
- Dati deoparte pana la nevoie.
- Topiti ciocolata cu uleiul intr-un vas. Adaugati paillete in bol peste cele doua ingrediente si amestecati bine apoi intindeti crocantul intr-un strat subtire peste o foaie de blat.
- Dati la rece sa se inchege apoi intoarceti foaia cu crocantul in jos pe un platou si dati deoparte.
- In loc de crocant, puteti folosi doar ciocolata neagra, topita – aproximativ 50g – pe care o intindeti cu pensula sau spatula.
- Puneti galbenusurile si sarea intr-un bol. Mixati cateva minute pana devin deschise la culoare.
- Intre timp, combinati zaharul, cafeaua si apa intr-un vas si aduceti la 115C.
- Cand siropul e la temperatura corecta, turnati-l treptat peste galbenusurile mixate, continuand sa mixati cateva minute pana obtineti un amestec pufos, aerat, iar bolul s-a racit.
- Adaugati treptat untul la temperatura camerei, mixand la viteza mica initial pana la incorporarea completa, apoi 2 minute la viteza mare.
- Incalziti smantana si glucoza intr-un vas.
- Turnati peste ciocolata si lasati cateva minute, apoi amestecati pana la incorporare, pana obtineti un ganache lucios, cu o textura fina.
- Acoperiti cu folie la suprafata si dati la rece pana are o consistenta usor de intins cu spatula.
- Topiti ciocolata intr-un vas pe baie de aburi.
- Incorporati treptat uleiul vegetal si dati deoparte. Folositi aceasta glazura cat mai curand dupa realizarea ei, in caz contrar va trebui sa o reincalziti.
- Intoarceti primul stratul de blat (cel cu feuilletine) pe un platou.
- Insiropati-l din plin, pana blatul e aproape complet maroniu, apoi acoperiti cu jumatate din crema de unt cu cafea.
- Continuati cu un strat de blat, apoi sirop si tot ganache-ul.
- Finisati cu un blat si sirop, apoi restul de crema de unt.
- Dati la rece cateva ore.
- Acoperiti uniform cu glazura, apoi taiati marginile pentru a le expune, acesta fiind felul clasic de a prezenta Opera.
- Optional, pentru décor, puteti scrie pe fiecare felie Opera.
mama draga,la ingrediente in romaneste apare tot in engleza.
de fapt nu postez sa te corectez, la ce bijuterii creezi tu…. 🙂
Multumesc pentru atentionare. A fost o eroare a pluginului pe care il folosesc pentru a posta retetele in formatul de mai sus, dar s-a rezolvat.
Se pot intampla si greseli insa, e in regula daca imi spuneti 🙂
Inca o data multumesc pentru incredibilul curs si pentru ca rugamintea mea s-a indeplinit !Opera e publicata!
Multumesc din suflet si eu! Ma bucur ca v-am cunoscut!
Bravo,buna ideea cu ” croustillantul”
sigur se toarna siropul peste stratul crocant? nu vad cum s-ar insiropa fulgii aceia acoperiti cu ciocolata
Reteta mentioneaza sa intoarceti blatul cu paillete pe un platou – adica cu susul in jos, astfel incat crocantul va fi la baza, asa cum se poate vedea si in poze. Crocantul fiind la baza si blatul deasupra, atunci putem insiropa fara probleme.
multumesc. trebuia sa citesc pana la capat:))
Looks delicious! How do I make the paillete feuilletine? Do you maybe have a recipe for this? Many thanks xxx
Thank you, Liezel.
I don’t recommend making paillete feuilletine at home. Try buying them from a specialized store or look for Gavottes in supermarkets. Gavottes, once crushed, have the same texture as pailletes.
Buna, in magazinele din Romania putem gasi ceva similar pentru a realiza acest strat crocant? Multumesc si felicitari pentru tot ceea ce faci!
A iesit de minune!Ce ai calculat tu acolo e la fix.La crocantul de ciocolata se subintelege ca topim ciocolata si adaugam crocantul .Parca ,parca, ar fi o usoara confuzie daca nu studiezi reteta cu atentie.Dar trebuie studiat caci retetele tale sunt scoala !Inca o data multumesc!Este o prajitura speciala pentru iubitorii de cafea.
What temperature and how long should the sponge cake be baked?
180C for around 10 minutes. It should look just slightly golden brown on the edges and top.
Yes I’m trying to figure this out also. It was left out of the English translation.
Olguța, aș putea înlocui pailletele alea cu foi de napolitană zdrobite? Sau, cum ai scris în rețetă, de nu le am să suplimentez ciocolata neagră? Și nici glucoza n-am, să folosesc miere? Aveam un energizant pe care-l puneam la glazura oglindă, dar și ăla s-o terminat și n-aș cumpăra altul pentru 20 de grame. Mulțumesc! De nu mai ai vreme pentru răspunsuri, tot mulțumesc că reușești să scrii pe îndelete rețete minunate.
Nu am incercat napolitana, nu stiu daca ramane crocanta. Poti folosi miere la cantitati asa de mici.
Dar poti renunta complet la stratul crocant, inlocuindu-l doar cu ciocolata topita.
Hi,
Could you please explain the difference between an Opera Cake and a Dacquoise??
They seem to look somewhat alike but obviously aren’t.
Hi, I have finally baked opera cake. Only one word awesome. Thanks for sharing the recipe. If possible could you also share recipe of Tiramisu cake of Starbucks. My son loves tiramisu from Starbucks only.
I’m glad you like it! 🙂
To be honest, I have never had Tiramisu at Starbucks, I have no idea how it is like.
Bună ziua. Ce dimensiune are tava în care se coc foile?
In jur de 35×25.