Gâteau Opéra

Question 1

Opera Biscuit Joconde

225g egg + 150g ground almonds +
150g icing sugar + 45g plain flour

150g egg whites + 22g sugar

35g butter

Answer 1

Mixer + Whisk
Eggs + Almonds + Sieved Icing sugar & flour

Melt butter

Froth Egg whites + gradually whisk in sugar
Make french meringue

Fold Meringue into Batter.
Add melted butter.

Spread evenly on tray + paper

Question 2

Opera Biscuit Joconde

Baking time & temperature

Answer 2

190°C, 7-8mins

Remove from hot tray, onto rack to cool once out of oven.

Question 3

Opera Biscuit Joconde
Size for biscuit required

Answer 3

15cm x 28cm for presentation

Cut cake card to form 16cm x 28cm

Question 4

Opera Imbibage
30g ground coffee + 170ml water +
60ml syrup (30ml water + 30g sugar)

Answer 4

Boil water, add coffee. Soak 10mins.

Sieve + cloth. Add syrup.
Cling wrap, poke holes. Chill.

Question 5

Opera Ganache

125g dark choc couverture
100g cream
12g butter

Answer 5

Bain Marie- melt Choc
Heat to warm cream (approx. 50°C)
Soften butter in paper

Mix warm cream in 3 parts into melted choc.
Add softened butter, mix well.

Metal tray + cling wrap. Room temperature.

Question 6

Opera Crème au beurre café

60ml water + 135g sugar
110g egg yolks
200g butter
20gcoffee extract

Answer 6

60ml water + 135g sugar - Softball 118°C

110g yolk + mixer + Whisk - Med Low Speed

Gradually add softball, while hand whisking into yolks

Whisk on mixer till cool on Med speed

Prep Assembly - Biscuit

Add butter gradually
Add coffee extract

Question 7

Opera Assembly

Prepare Biscuit

Answer 7

Rack + Paper - Flip biscuit to peel paper
Cut to cake card size x 3pcs (16 x 28cm)

Chopping board, stack 3pcs, trim ends.

Base biscuit - Chablon 1 side + Syrup 1 side

Complete buttercream - Add butter + coffee

Question 8

Opera Assembly

Cake card + Base biscuit + buttercream + Ganache

Answer 8

Cake card + Base biscuit + Scale
Add 175g buttercream - Palette spread

Add 2nd Layer + Syrup. (Syrup side down)
Add Ganache.

Add Top Layer + Syrup. (Syrup side down)
Add 175g buttercream. Level out.

Blast chill at least 10mins.
Prep Glaçage

Question 9

Opera Glaçage

125g Dark choc Pâte à glacer
50g dark choc couverture
20ml groundnut oil

Answer 9

Bain Marie - All in. Mix well.
Use at 45°C

Pour Glaçage over cake in 1 shot on chop board. Tilt & tap to Smoothen out. Chill.

Trim sides, clean sides.
Transfer to clean board.
Pipe Opera + decorations.