Opera Traditional Secrets and Tips

This great classic of French pastry made with chocolate, cream and coffee remains a staple of chocolate desserts. Its different layers and textures give all the particularity to this gourmet dessert. Let yourself be guided by our detailed Opera recipe and treat your loved ones!

Prepare the joconde cookie

whisk the sugar and whole eggs so that the mixture doubles in volume. Add the almond powder. Whip the egg whites and incorporate them with a spatula, then add the flour and the butter. Spread on a silicone mat placed on the baking sheet and bake for 7 min at 200 ° C. Turn over on a grid.

Opera condiments preparation

Prepare the ganache and the buttercream

boil the cream, then, off the heat, add the grated chocolate and the butter. Wait 1 min then smooth.

bring the sugar and 1 tbsp to the boil. water (at 120 ° C). Whisk the egg yolks with a beater and pour the syrup in a trickle against the sides of the bowl, whisking until everything cools down. Add the butter and the coffee extract.

let the sugar and coffee infuse in 25 cl of hot water, 10 min. Filter.

Cut the cookie into 3 rectangles

Soak them in punches. Spread ganache on a rectangle. Let harden 30 min in the cold. Place this rectangle, chocolate side, on parchment paper. Spread the buttercream. Place a rectangle on it and cover it with ganache. Place the third rectangle and cover with butter cream. Equalize and place in the cold for 6 hours.

Opera first steps easy and fast

Opera final steps

Bring 15 cl of water with the sugar to a boil. Remove from the heat and add the cocoa and cream, then dilute the wrung out gelatin. Sift and let cool.

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Spread the frosting on the opera with a spatula. Chill at least 2 hours before serving.

Opera final steps