Food and drinkRecipes

"Opera" (cake): the original recipe with a photo

"Opera" (cake) is one of the symbols of French confectionery craftsmanship, no less famous and revered than Tart Taten, eclairs and endless miles. The symbiosis of the basic notes of this dessert gave the world an amazing taste in its harmony, which, with the years, does not become less popular.

History of occurrence

This cake - a permanent hit of culinary art, for a year sold at least one million "Opera" around the world!

Appeared cake "Opera" (photo - in the article) in 1955, the institution Patisserie Dalloyau, but was originally covered with white glaze. Such a performance did not find any response from the public. The time of dessert came when he changed his look to black. The combination of elastic almond biscuit, chocolate ganache, butter coffee cream, impregnation and glaze glaze made a sensation among the spoiled public. At the same time, not everyone could afford these cakes - prices were formed with a discount not only for a high-quality product, but also on demand.

Over time, the popularity of the "Opera" has grown so much that it began to copy. Confectionery Dalloya almost lost copyright.

Five years later, the world-famous confectioner Gaston Lenotr released his own "opera" dessert in his establishment, positioning it as an author's recipe.

For 28 years, the dessert was dragged from side to side, and only in 1988 the battle was over. Lenotr surrendered and no longer claimed that the cake was made according to his recipe, even if he considered it the most successful.

To date, every self-respecting confectioner is preparing a dessert, bringing something of its own. In this article we will consider the cake "Opera" (the original recipe) and variations from modern confectioners.

Beautiful to the masses!

At first glance, the recipes for homemade cakes are similar in level to the kulichki from sand, if you compare them to the principle of creating the "Opera", however, following the formula, you can achieve an excellent result.

The composition of the dessert was specified earlier, here is a more detailed layout:

  • Almond sponge cake "La Gioconda". Due to the presence of oil and nuts, it is juicy, flexible and airy at the same time.
  • Chocolate ganache based on bitter chocolate. Milk in the classic recipe is excluded! It is the high% of cocoa beans that gives the desired taste, deep and rich.
  • Oily coffee cream. Forget the heavy margarine roses that come to mind when the word "oily". It is gentle, melting and unobtrusive.
  • Saturated impregnation with an admixture of aromatic alcohol.

So, the cake is step by step.

Biscuit:

  • Almond flour - 226 grams;
  • Powdered sugar - 226 grams;
  • Eggs - 6 pieces;
  • Proteins - 6 pcs .;
  • Sugar - 26 grams;
  • Butter - 34 grams;
  • Chocolate bitter - 80 grams.

Oily cream with coffee:

  • Yolks - 7 pieces;
  • Sugar - 220 grams;
  • Seeds of vanilla pod;
  • Water - 70 grams;
  • Butter - 350 grams;
  • Coffee extract (in extreme cases very strong brewed coffee) - 30 grams.

Ganache:

  • Black chocolate, at least 70% cocoa - 400 grams;
  • Cream with a fat content of not less than 33% - 100 grams;
  • Milk - 100 grams;
  • Sugar - 50 grams;
  • Butter - 50 grams.

Impregnation:

  • Water - 600 grams;
  • Vanilla - 1 pod;
  • Sugar - 600 grams;
  • Aromatic alcohol (rum, cognac) - 40 grams;
  • Coffee extract (in extreme cases very strong brewed coffee) - 30 grams.

Glaze:

  • Neutral glaze - 400 grams;
  • Cream with a fat content of not less than 33% - 150 grams;
  • Black chocolate - 200 grams.

Neutral glaze:

  • Sugar - 400 grams;
  • Water - 300 grams;
  • Gelatin - 16 grams.

Process

Despite the abundance of components, the process of creating a cake is quite simple, the most important thing is to determine the sequence of actions:

  • Syrup for impregnation;
  • Ganache;
  • Neutral glaze;
  • biscuit;
  • cream;
  • assembly.

To impregnate, cut the vanilla pod in half, and pour it into the water along with the sugar. Boil over low heat until the sugar dissolves completely.

Remove from heat, add coffee extract (or coffee) and alcohol.

Cover the container with the syrup cap and set aside. And do not be afraid of the amount of liquid - "Opera", cake and confectionery legend in combination, take everything.

In order to prepare neutral glaze, soak gelatin in cold water before swelling.

Boil the water with sugar, remove from heat and add the pressed gelatin, stir until the latter dissolves completely. If you use powder, and not sheet gelatin, then for soaking, take a portion of the water from the recipe so as not to exceed the total amount of liquid.

To make ganache, mix the milk, cream and sugar. Heat the mixture over low heat until it becomes homogeneous, without sugar crystals.

In a water bath, melt the chocolate, then pour it over with hot creamy syrup. Stir until complete homogeneity.

Cool the chocolate mass to 60 о С, add a soft butter and mix again. To get a "silk" texture, you can walk on the mass blender. Tighten the bowl with ganash food film, pressing it directly to the surface, and set aside until you need. Not in the fridge! It is important to correctly and beautifully collect the cake "Opera" (the original recipe), so ganache should be plastic.

For the almond biscuit "Gioconda", the first thing to do is form the baking paper.

Heat the oven to 180 ° C.

Mix wheat flour, almond flour and powdered sugar, twice sift. Alternately adding eggs to the nut-sugar mass, whisk for 10 minutes.

Melt the butter. "Opera" (cake) should consist of a delicate biscuit, and because of fat, the mass can fall off. To avoid this, first one-third of the nut test mix into the hot oil until uniform, and only then add everything to the base mixture.

Whisk the proteins with sugar, stir in the egg-almond mass.

Spread the dough into a tray. Important! The layer should be thin - 8-10 mm - and even.

Bake for 10 minutes (the period is approximate and depends on the oven). Ready biscuit pale golden, soft and flexible.

Cool completely on the grate and cut out three rectangles of the same size. If the size of the pan does not allow this, then bake the biscuit in three sets.

Chocolate (80 grams) melt in a water bath.

Turn one of the rectangles with the porous side down and smear the surface of the biscuit with chocolate. Clean in the refrigerator to cover the coating. Due to this measure, impregnation will not be spilled, and the cake "Opera", the recipe of which we give you, will not disappoint.

Now it's the turn of the cream.

Whisk the egg yolks to a lush white mass. Cook the syrup from the water and sugar, and once it starts to boil thoroughly, pour into the yolks, without stopping to whip. The output should be a thick, airy mass of cream color.

Do not stop whisking, add a soft oil by parts. Should get a smooth, thick, silky cream. Now add the coffee extract (or coffee), vanilla and whisk again until smooth.

Finally, the assembly of the dessert "Opera". Cake is recommended to collect in a shape or frame - so it will get more even.

The first layer is the bottom cake, put it with the chocolate layer down, then soak it with the prepared syrup. Wait for a couple of minutes and soak again.

Lay out half of the coffee-and-oil cream on top, carefully level it.

On the cream, place the next cake, twice again soak.

Smooth all the ganache on the biscuit.

Put the last cake on top, soak it.

Lay out the remaining cream, smooth. The surface should be as smooth as possible.

The resulting cake should be placed in the freezer for half an hour.

To prepare the glaze, melt the chocolate in a water bath or microwave.

Bring the cream to a boil and add them to the liquid chocolate, mix well.

Slightly heat the neutral glaze and add to the chocolate-creamy mass. Achieve complete homogeneity. Do not whisk!

Strain the resulting glaze through a fine sieve.

Cool the mass to 35 о С and fill it with cake. Classic cake "Opera", the recipe of which we are considering, differs perfectly smooth glaze, so do not touch it and let yourself spread out on the cream surface - so it will lie as flat as possible. Place in a cool place for several hours.

Walk with a sharp thin object along the sides of the frame from the inside, "freeing" the cake.

After this, dry the heated knife smoothly remove from the edges of the cake at 5-7mm - thanks to this measure all the inner layers of dessert will be visible.

For registration, you can use melted chocolate to write the word "Opera" on the smooth surface of the cake and decorate with pieces of food gold.

It is also recommended to cut into portioned pieces with a dry hot knife.

Subtleties

In order for the cake to make a splash, you should follow the following points:

  • "Opera" is a cake that must be low. The maximum height is 4 cm. This is due to the fact that its taste is thick, saturated, and the thin layers will allow the entire composition of the shades to be perceived most fully. Of course, this goes against the "rich" high cakes inherent in the American confectionery school, but still the effect is worth it.
  • Each layer must be well cooled before applying the next one. This is necessary for uniformity, which affects the taste, and to maintain visual layering.
  • Serve the cake in small pieces, as it is very satisfying. If guests will eat "through strength," the overall effect will be greased, despite the quality of the product.

Alternatives

As it was said before, many confectioners put their cake "Opera" into their professional portfolio, the recipe of which can be quite different from the original one. Consider several options from modern masters of Russia and Europe, which found the greatest response from the public.

"Opera" by Alexander Seleznev

The Russian confectioner Alexander Seleznev is loved by the public, since under his leadership it is possible to reproduce the most exquisite desserts without leaving home cooking, and this applies to both usual GOST treats and complex French sweets. To prepare the cake "Opera" from Seleznev, you will need the following products:

Biscuit:

  • Eggs - 4 pieces;
  • Proteins - 8 pcs .;
  • Wheat flour - 80 grams;
  • Butter - 30 grams;
  • Ground hazelnuts - 130 grams;
  • Sugar - 200 grams;
  • Salt - 1 large pinch.

Ganache:

  • Cream in fat content of at least 33% - 320 ml;
  • Yolks - 2 pieces;
  • Butter - 30 grams;
  • Chocolate black - 32 grams.

Impregnation:

  • Instant coffee - 4 tsp;
  • Water - 200 ml;
  • Sugar - 200 grams.

Oily cream with coffee:

  • Yolks - 4 pieces;
  • Instant coffee - 4 tsp;
  • Butter - 400 grams;
  • Milk - 120 ml;
  • Brown sugar - 110 grams.

Glaze:

  • Chocolate black - 150 grams;
  • Vegetable oil without a smell - 20 ml.

And again the process

The technology of cooking this author's treat is simpler than the original, but still leaves behind the usual recipes for home-made cakes, and therefore a beginner should strictly follow the instructions.

For a biscuit, preheat the oven to 210 ° C and lather the cake form with baking paper.

Whip 4 eggs and 120 grams of sugar to a lush, airy mass. Add the nut flour, mix until homogeneous.

Separately whisk the proteins with salt until a strong foam. Continue to beat, add the remaining sugar. Foam should become glossy and do not fall off the corolla.

Add protein to the nut mass, sift the flour from above and mix everything from bottom to top, keeping the dough light.

Melt the butter and gently tamper with the dough.

Lay a third of the egg-nut mass in a mold, carefully level and bake for 6-7 minutes.

In the same way, cook two more cakes.

For the syrup, boil the water with sugar, add the instant coffee and mix until homogeneous.

To cook ganache, heat the cream on a small fire and melt the chocolate in them. Remove the mass from the fire and, intensively stirring, add butter and yolks.

For cream, boil the milk with coffee and sugar. Separately, whisk the yolks and pour in them a hot milk and coffee mass.

Place the resulting mixture on a water bath and cook until thick, constantly stirring.

Remove the resulting coffee cream from the water bath, whilst continuing to beat until the mass cools.

Yes, when it comes to how to make a cake from classical French cuisine, be prepared for the difficulties.

Separately whip the butter to perfection. Continue to beat, in parts add to it a brewed coffee cream.

For the glaze, melt the chocolate in a water bath and add the vegetable oil.

Assembly of the cake is the same as in the first version.

Cake "Opera" from Lisa Glinsky. Add some lightness?

No less successful will be this version of the world dessert performed by Elizabeth. "Opera" comes out very juicy, but it's airy. For it it is necessary to take:

Biscuit:

  • Eggs - 5 pcs .;
  • Sugar - 160 grams;
  • Flour - 90 grams;
  • Toasted hazelnut flour - 70 grams;
  • Chocolate bitter - 50 grams.

Cream:

  • Eggs - 2 pieces;
  • Milk of medium fat content - 350 ml;
  • Sugar - 5 tbsp. Spoons;
  • Starch (better corn) - 4 tbsp. Spoons;
  • Strong coffee - 60 ml;
  • Chocolate bitter - 75 grams;
  • Milk of medium fat content - 60 ml;
  • Gelatin in granules - 15 grams;
  • Cream with a fat content of at least 33% - 500 ml.

Impregnation:

  • Strong coffee - 200 ml;
  • Dark sugar - 100 grams;
  • Aromatic alcohol to taste - 30 ml.

Ganache:

  • Bitter chocolate - 75 grams;
  • Cream in fat content of at least 33% - 60 grams.

Glaze:

  • Bitter chocolate - 200 grams;
  • Cream with a fat content of not less than 33% - 80 grams;
  • Water - 60 grams;
  • Glucose liquid - 2 tbsp. Spoons.

Process

Preheat the oven to 170 о С and cover the baking tray with a size of at least 35 * 50 cm with baking paper.

Divide the squirrels and yolks.

Separately whip the whites and yolks with sugar until fluffy, dividing the last in half.

In yolks add sifted flour with ground nuts and a third of whipped proteins. Gently mix to uniformity by the folding method. Add the remaining proteins, mix again.

Do not be afraid of details. Once cook the cake, step by step adhering to the instructions, in order to fill your hand.

Put the dough on a baking sheet, level all over the surface.

Bake for 15-18 minutes before sampling for a "dry toothpick".

Cool the resulting biscuit and cut it into 4 identical rectangles.

For cream, mix sugar, starch and eggs until smooth.

Separately in a saucepan bring to a boil milk (350 ml) and pour it egg-starch mass, vigorously interfering. Pour everything back into the saucepan, cook on the smallest fire, stirring constantly. Bring to a boil and cool completely.

Pour cold coffee 2 teaspoons of gelatin, allow to swell and heat on a small fire until the latter dissolves. Do not allow boiling! This advice, by the way, is universal - regardless of what kind of recipe you are studying, trying to figure out how to make a cake.

Add half the cooked custard to the coffee.

Whip the cream until strong peaks. Half add to the coffee custard and gently mix, keeping airiness.

Chocolate melted.

The remaining gelatin should be soaked in cold milk (60 ml), allow to swell and warm slightly, achieving complete dissolution of the gelling element.

Mix until uniformly the second half of the custard with chocolate and milk mixture. Carefully tamper with cream.

For ganache finely break the chocolate, pour it with boiling milk and stir until a homogeneous paste. Let it cool down.

To make the glaze, mix all the liquid ingredients and bring to a boil. Chop the chocolate and add to the mixture, whisk the mixer until smooth glaze. Refrigerate.

To impregnate, boil coffee with sugar, add alcohol. Refrigerate.

The final assembly.

Melt the chocolate for the biscuit, spread them side of one of the biscuits. Allow to cool completely - this will be the basis of the cake.

Place the chocolate cake side down, soak.

Place half of the coffee cream on top, level.

Place on top of the following cakes, reapply abundantly.

Spread ganache on top, put half of the chocolate cream on top of it.

Place the third cake on top, re-soak.

Place the remaining coffee cream on top, press it with the last cake. Saturate.

Spread the rest of the chocolate cream over the surface of the biscuit, achieving maximum smoothness. Place in a freezer for at least 2-3 hours.

Preheat a little bit of icing and pour it on the cake. That's all! The cake "Opera" from Lisa Glinsky is ready.

Classics in the modern French way

Speaking about the cult dessert of France, it would be strange not to mention the variations from modern confectioners that create in the territory of this country. Popular, for example, the work of Christoph Felder. There is no need to paint his recipe in detail, as it is very similar to the classical one, but there are also differences - the addition of Italian meringue to oil cream and a beautiful glaze with a delicate taste of nuts:

For meringue (for the same amount of cream):

  • Water - 40 grams;
  • Sugar - 100 grams;
  • Protein - 70 grams;
  • Sugar - 25 grams.

For glaze:

  • Bitter chocolate - 400 grams;
  • Coconut oil - 50 grams;
  • Peanut butter - 50 grams.

Mix the water and 100 grams of sugar. Bring the mixture to a boil. Make sure that the sugar is completely dissolved.

In parallel with this, whisk the proteins with the remaining sugar until soft peaks. Pour in the boiling syrup without stopping to whip. The weight will increase in size. Cool the mass and tamper with the cream. Thanks to this measure, the "Opera" cake from Christoph Felder will become less fat and more airy.

To make the icing, chop the chocolate, melt it with coconut and nut butter. Cool to warm and pour the cake.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.atomiyme.com. Theme powered by WordPress.