Opera cake with pecans

level 2

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.

Opera cake with pecans

Recipe components

Used Callebaut products

Almond sponge cake

IngredientsPreparation
  • 450g
    almond powder
  • 60g
    flour
  • 410g
    whole egg(s)

Mix together.

  • 220g
    egg white
  • 40g
    sugar

Mix and fold in carefully.

  • 65g
    butter

Mix in.

Spread on 2 baking plates of 40 x 60 cm. Bake 7-8 minutes at 220°C.

Pecan flavoured butter cream

IngredientsPreparation
  • 390g
    whole milk
  • 120g
    sugar
  • 1g
    vanilla
  • 240g
    egg yolks
  • 120g
    sugar
  • 250g
    pecan paste

Prepare a crème anglaise in the blender. Leave to cool to 40°C.

  • 750g
    softened butter

Mix in.

  • 150g
    Italian meringue

Fold in with a spatula.

Orange syrup

IngredientsPreparation
  • 200g
    orange juice
  • 200g
    syrup at 30 Brix
  • 50g
    Cointreau

Mix together.

Ganache

IngredientsPreparation
  • 600g
    milk
  • 100g
    cream

Boil together.

Pour the milk onto the chocolate and emulsify.

  • 180g
    butter

Mix in at 35°C.