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.
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Recipe components
Callebaut® ingredients
Almond sponge cake
Ingredients | Preparation |
---|---|
| Mix together. |
| Mix and fold in carefully. |
| Mix in. |
Spread on 2 baking plates of 40 x 60 cm. Bake 7-8 minutes at 220°C. |
Pecan flavoured butter cream
Ingredients | Preparation |
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| Prepare a crème anglaise in the blender. Leave to cool to 40°C. |
| Mix in. |
| Fold in with a spatula. |
Orange syrup
Ingredients | Preparation |
---|---|
| Mix together. |
Ganache
Ingredients | Preparation |
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| Boil together. |
Pour the milk onto the chocolate and emulsify. | |
| Mix in at 35°C. |