Opera cake with pecans
The opera is an iconic Parisian pastry built up in layers. In this recipe, the traditional butter cream has made room for a more intense pecan-flavoured butter cream. The dark chocolate ganache gives it a solid flavour. Can be served as dessert or sold in small, individual portions in pastry shops.
- Level:
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Medium
Almond sponge cake
Ingredients: Almond sponge cake
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450 galmond powder
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60 gflour
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410 gwhole egg(s)
Preparation: Almond sponge cake
Mix together.
Ingredients: Almond sponge cake
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220 gegg white
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40 gsugar
Preparation: Almond sponge cake
Mix and fold in carefully.
Ingredients: Almond sponge cake
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65 gbutter
Preparation: Almond sponge cake
Mix in.
Spread on 2 baking plates of 40 x 60 cm. Bake 7-8 minutes at 220°C.
Pecan flavoured butter cream
Ingredients: Pecan flavoured butter cream
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390 gWhole milk
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120 gsugar
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1 gvanilla
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240 gegg yolks
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120 gsugar
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250 gpecan paste
Preparation: Pecan flavoured butter cream
Prepare a crème anglaise in the blender. Leave to cool to 40°C.
Ingredients: Pecan flavoured butter cream
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750 gsoftened butter
Preparation: Pecan flavoured butter cream
Mix in.
Ingredients: Pecan flavoured butter cream
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150 gItalian meringue
Preparation: Pecan flavoured butter cream
Fold in with a spatula.
Orange syrup
Ingredients: Orange syrup
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200 gorange juice
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200 gsyrup at 30 Brix
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50 gCointreau
Preparation: Orange syrup
Mix together.
Ganache
Ingredients: Ganache
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600 gmilk
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100 gcream
Preparation: Ganache
Boil together.
Ingredients: Ganache
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675 g
Preparation: Ganache
Pour the milk onto the chocolate and emulsify.
Ingredients: Ganache
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180 gbutter
Preparation: Ganache
Mix in at 35°C.
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