Opéra

Created by

  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Philippe Marand - Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
level 1

Poids par feuille 600 g de biscuit

Recipe components

Opera almond biscuit

IngredientsPreparation
  • 450g
    equal quantities of ground almonds and icing sugar
  • 60g
    flour
  • 410g
    whole egg(s)
  • 220g
    egg white
  • 40g
    fine sugar
  • 65g
    butter melted at 45°C

Sift the TPT almond and the flour. Whisk the eggs and the egg whites. Press the mixture with the sugar. Mix the 2 mixtures, the egg whites and the eggs. Add the TPT and the flour. Incorporate gradually at the end the melted butter at 45°C. Bake at 240°C during 6 to 8 minutes. Weight of a layer : 600 g of biscuit.

Opera butter cream

IngredientsPreparation
  • 390g
    whole milk
  • 120g
    fine sugar
  • 1pod(s)
    vanilla
  • 240g
    egg yolks
  • 120g
    fine sugar
  • 1000g
    softened butter
  • 150g
    Italian meringue
  • 50g
    natural coffee extract

Boil the whole milk, the sugar and the vanilla pod. Blanch the egg yolks with the sugar. Pour milk on egg yolks. Boil by mixing with a whisk. Add the softened butter. Mix and add gradually the first mixture. Incorporate the Italian meringue and add the natural coffee extract.

Opera ganache

IngredientsPreparation
  • 600g
    whole milk
  • 100g
    35% cream
  • 675g
    Chocolat Amer
  • 180g
    softened butter

Boil the whole milk with the cream. Pour on the Chocolat Amer 60%. Mix. At 30°c, add the softened butter.

Coffee syrup opera

IngredientsPreparation
  • 250g
    coffee
  • 5g
    instant coffee
  • 200g
    syrup at 30 Brix
Mix the liquid coffee, the instant coffee and the syrup.

Opera icing

IngredientsPreparation

Melt at 30°C the maïs oil, the Favorites Mi-Amer 58% and the Compound Coating Brune. Mix and put in a strainer the mixture. Before candy the opera cake, make sure to smooth the top of the cake with opera butter cream. In order to have a shiny icing, use at 30°C the opera icing.