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:
-
Medium
Almond sponge cake
Ingredients: Almond sponge cake
-
450 galmond powder
-
60 gflour
-
410 gwhole egg(s)
Preparation: Almond sponge cake
Mix together.
Ingredients: Almond sponge cake
-
220 gegg white
-
40 gsugar
Preparation: Almond sponge cake
Mix and fold in carefully.
Ingredients: Almond sponge cake
-
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
-
390 gWhole milk
-
120 gsugar
-
1 gVanilla
-
240 gegg yolks
-
120 gsugar
-
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
-
750 gsoftened butter
Preparation: Pecan flavoured butter cream
Mix in.
Ingredients: Pecan flavoured butter cream
-
150 gItalian meringue
Preparation: Pecan flavoured butter cream
Fold in with a spatula.
Orange syrup
Ingredients: Orange syrup
-
200 gorange juice
-
200 gsyrup at 30 Brix
-
50 gCointreau
Preparation: Orange syrup
Mix together.
Ganache
Ingredients: Ganache
-
600 gmilk
-
100 gcream
Preparation: Ganache
Boil together.
Ingredients: Ganache
Preparation: Ganache
Pour the milk onto the chocolate and emulsify.
Ingredients: Ganache
-
180 gbutter
Preparation: Ganache
Mix in at 35°C.
Comments