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