Baking Classics
The Technique
Opera Cake
Gâteau opéra is a French cake cut into small rectangular servings traditionally prepared by layering almond joconde, coffee syrup & coffee buttercream. A thin layer of chocolate glaze finishes the cake with the word “opera” piped over the surface. Although exact origins are unknown, the cake became popular by the French patisserie, Dalloyau in the 20th century. Hazelnut Opera Cake is a lovely variation of this culinary classic. It is not difficult to prepare however there are many steps that must be accomplished before the final layering & presentation may take place. The Hazelnut-Almond Joconde, the Hazelnut Buttercream & the Coffee Simple Syrup may be prepared in advance then reserved for layering & finishing the cake another time. The tuile cookie tutorial from the spring that highlighted Feuilletine are folded into the Chocolate-Hazelnut Crostillant & offer wonderful crunch to this lovely dessert. Learn how to make a French pastry classic in your very own kitchen ideal for many fine entertaining celebrations.
Hazelnut Opera Cake
makes 14 servings
Hazelnut-Almond Joconde
Coffee Simple Syrup
Hazelnut Buttercream
Chocolate-Hazelnut Crostillant
1/2 cup 60% bittersweet chocolate morsels
6 Tbsp heavy cream
Trim the edges from the Hazelnut-Almond Joconde then slice each cake in half crosswise. Stack the cakes & trim them into even rectangles measuring approximately 7 x 5-inches. Unstack the cakes. Place one cake layer on a piece of parchment paper over an inverted half sheet pan. Brush the Coffee Simple Syrup over the surface. Spread 1/3 of the Hazelnut Buttercream on top into an even layer. Repeat the process once. Top the second layer of buttercream with a third cake layer, then brush the surface with Coffee Simple Syrup. Chill 15 minutes.
Meanwhile, prepare the Chocolate-Hazelnut Crostillant then remove the cake from the refrigerator. Spread the Chocolate-Hazelnut Crostillant over the surface. The layer should be approximately two to three times thicker than the Hazelnut Buttercream layers. Top with the remaining Hazelnut-Almond Joconde. Brush the surface with Coffee Simple Syrup. Spread the remaining Hazelnut Buttercream in an even layer. Chill, uncovered, 12 hours or overnight.
Remove the cake from the refrigerator & transfer to a wire rack set over a parchment paper-lined half sheet pan. Microwave the chocolate & the cream in a small glass bowl on High power 45 seconds. Whisk until smooth. Pour the glaze in an even layer over the surface. Use a small offset spatula to push it into the corners & allow some of it to drip down the sides. Pick the pan up an inch or two from the countertop surface & tap several times to release any air bubbles. Chill the cake 10 minutes.
Transfer the cake to a cutting board. Trim 1/4-inch from the edges using a hot carving or chef knife to expose the layers. Wipe the knife clean then cut the cake in half lengthwise. Slice each half into 7 small rectangles wiping the knife clean in between each cut. Chill the cake slices up to 6 hours before serving.
Chocolate-Hazelnut Croustillant
makes about 1 1/4 cup
1/2 cup 60% bittersweet chocolate morsels
1/4 cup heavy cream
1 Tbsp butter
3/4 cup finely crushed Feuilletine
2 Tbsp finely ground toasted hazelnuts
Microwave the bittersweet chocolate morsels & the heavy cream in a small glass bowl on High 30 seconds or until melted. Add the butter & whisk until smooth. Let stand 5 minutes. Fold in the Feuilletine & the hazelnuts. Continue folding 1 to 2 minutes or until the mixture begins to hold its shape several seconds & it is a spreading consistency. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Opera Cake
Hazelnut Opera Cake should be served within 6 hours from when the glaze is poured over the surface for the most beautiful, best tasting presentation. Extensive chilling will create cracks over the surface since the cake is ultra cold when it is poured over the top for finishing. Allow the cake to stand at room temperature 20 minutes for the best texture & flavor before serving.
The Technique
A few pieces of equipment will be needed to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Place one cake layer on a piece of parchment paper over an inverted half sheet pan. Brush the Coffee Simple Syrup over the surface.
1a
Spread 1/3 of the Hazelnut Buttercream on top into an even layer.
1b
Repeat the process once.
1c
Top the second layer of buttercream with a third cake layer, then brush the surface with Coffee Simple Syrup. Chill 15 minutes.
No. 2
Meanwhile, prepare the Chocolate-Hazelnut Crostillant then remove the cake from the refrigerator. Spread the Chocolate-Hazelnut Crostillant over the surface. The layer should be approximately two to three times thicker than the Hazelnut Buttercream layers.
2a
Top with the remaining Hazelnut-Almond Joconde.
2b
Brush the surface with Coffee Simple Syrup.
2c
Spread the remaining Hazelnut Buttercream in an even layer. Chill, uncovered, 12 hours or overnight.
No. 3
Remove the cake from the refrigerator & transfer to a wire rack set over a parchment paper-lined half sheet pan. Microwave the chocolate & the cream in a small glass bowl on High power 45 seconds. Whisk until smooth.
3a
Pour the glaze in an even layer over the surface. Use a small offset spatula to push it into the corners & allow some of it to drip down the sides. Pick the pan up an inch or two from the countertop surface & tap several times to release any air bubbles. Chill the cake 10 minutes.
No. 4
Transfer the cake to a cutting board. Trim 1/4-inch from the edges using a hot carving or chef knife to expose the layers. Wipe the knife clean then cut the cake in half lengthwise. Slice each half into 7 small rectangles wiping the knife clean in between each cut. Chill the cake slices up to 6 hours before serving.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
httpa://www.youtube.com/watch?v=yfbuBgphsOM
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