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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1.0 lbalmond powder
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2.1 ozflour
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0.9 lbwhole egg(s)
Preparation: Almond sponge cake
Mix together.
Ingredients: Almond sponge cake
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7.8 ozegg white
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1.4 ozsugar
Preparation: Almond sponge cake
Mix and fold in carefully.
Ingredients: Almond sponge cake
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2.3 ozbutter
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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13.8 ozwhole milk
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4.2 ozsugar
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15.4 grvanilla
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8.5 ozegg yolks
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4.2 ozsugar
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8.8 ozpecan 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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1.7 lbsoftened butter
Preparation: Pecan flavoured butter cream
Mix in.
Ingredients: Pecan flavoured butter cream
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5.3 ozItalian meringue
Preparation: Pecan flavoured butter cream
Fold in with a spatula.
Orange syrup
Ingredients: Orange syrup
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7.1 ozorange juice
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7.1 ozsyrup at 30 Brix
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1.8 ozCointreau
Preparation: Orange syrup
Mix together.
Ganache
Ingredients: Ganache
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1.3 lbmilk
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3.5 ozcream
Preparation: Ganache
Boil together.
Ingredients: Ganache
Preparation: Ganache
Pour the milk onto the chocolate and emulsify.
Ingredients: Ganache
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6.3 ozbutter
Preparation: Ganache
Mix in at 35°C.
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