opera pavee...

Opera is traditionally composed of layers of Biscuit Joconde, an almond sponge, a classic cake for the past two decades. The Opera was created for people who prefer chocolate and butter cream over fruit desserts. This flat cake looks very modern as the shape is square. Leaving the sides uncover also makes its unique.
As Helene from La Cuisine d Helene asked me about this recipe, I'm really happy to share it here.
There are 5 components for this recipe:
1. Joconde
2. Cake Syrup
3. Chocolate Ganache
4. Chocolate Glaze
5. French Buttercream
Ingredients & Procedures:
for Joconde (use half sheet pan)
- 8 oz. almond flour
- 6 oz. powdered sugar
- 2 oz. bread flour
- 4 eggs
- 4 eggs
- 2 yolks
- 6 egg whites
- pinch of salt
- 2 oz. sugar
- 2 oz. melted warm butter
1. Mix together almond flour, powdered sugar, bread flour and eggs in mixer with paddle on low speed until combine, scrape the bowl.
2. Add 4 eggs and 2 yolks, use medium speed and mix until combine. Pour the batter into a mixing bowl.
3. Make cold meringue by whipping egg whites, salt and sugar to soft peak.
4. Fold half of cold meringue into the batter, then sprinkle melted warm butter over and fold just one round (do not over fold).
5. Fold in the rest of cold meringue, then pour into a half sheet pan.
6. Bake @ 475 degree F for 8-10 minutes.
for Cake Syrup
- 1 cup water
- 1/3 cup sugar
- 1/2 cup rum
Whisk them together.
for Chocolate Ganache
- 16 oz. heavy cream
- 20 oz. dark couverture or 811, chopped
- 1 tb. corn syrup
- 9 oz. unsalted butter, softened
1. Bring heavy cream to a simmer (180 degree F).
2. Dump dark couverture in all in once, stir quickly with hand whisk.
3. Add corn syrup, then butter.
for Chocolate Glaze (441)
- 4 oz. dark couverture or 811, chopped
- 4 oz. chocolate coating
- 1 oz. canola oil
1. Melt both chocolate over a bain-marie.
2. Add oil, stir until incorporated.
for French Buttercream
- 4 oz. water
- 1 lb. sugar (for syrup)
- 4 ts. corn syrup
- 7 oz. yolks
- 2.5 oz. sugar (for yolks)
- 2 lbs. unsalted butter, cold
- 1 tbs. mocha compound
- 1 ts. vanilla extract
1. Make sabayon by whipping yolks and sugar on high speed to thick ribbon.
2. Cook water, sugar and corn syrup to thread stage (232 degree F).
3. Add cooked sugar to sabayon in thin stream.
4. Whip sabayon until cool, while whipping cold butter until light and fluffy.
5. Add butter to sabayon and whip in.
6. Add mocha and vanilla.
1. Cut Joconde into 3 sheets (6"x12").
2. Brush the bottom of the first layer of Joconde with melted dark couverture, then lay it down on parchment paper.
3. Brush the top with cake syrup, then spread ganache over.
4. Place the second layer of Joconde on top, brush over cake syrup.
5. Spread buttercream over, then ganache.
6. Place the last layer of Joconde on top, brush over cake syrup.
6. Spread buttercream over, chill until buttercream is set.
7. Glaze the cake with 441 glaze.


Vanillaorchid said...

Sawasdee ka P'Thip,

It's so perfect ka.

This is something i have dreamed to do it but i am not dare to do it yet ka.

It seems to be difficult and complicated for me ka.

Anyway, one day i will try to do it from your recipe ka.


Thip said...

Actually, it's not that difficult, but it takes sometimes to prepare all components. Once you get them all done, you are 80% through the process.

Helene said...

I really have to make it someday. Looks so delicious. Thanks for sharing.

Medena said...

Absolutely can’t wait to make it! Looks delicious and your photos are awesome! Thanks for recipe; will definitely try

Shari said...

What a perfect presentation! Thanks for posting it.

Chuck said...

Stunning just stunning, I don't think anything else needs to be said. OK, maybe delicious, gorgeous, beautiful, amazing ... I could go on!

michelle @ TNS said...

that's a perfect looking cake. i've always wanted to try my hand at one, but i know there's no way it will look nearly as good as yours!

Thip said...

Your welcome, Helene.

medena...Your dumpling looks delicious.

Shari...Thank you.

Chuck...I love how you present all your breads. :)


Pim said...


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Anonymous said...

Thank you for posting this recipe. I'm thinking of making it, but I'm confused with the chocolate glaze recipe. The indgredients don't seem to match the instructions. Could you be able to update the recipe with the correct ingredients/instructions? Thanks!

Thip said...

Thx, Annoy. I just fixed the instruction on chocolate glaze.


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