It’s a bit of a weekend project, but it will leave you with a centrepiece to grace any summer gathering or party in style. In this recipe, I suggest bringing the chocolate ganache and chocolate glaze to room temperature using a bain marie. The term bain marie used in cooking refers to a pan of hot water in which a cooking container is placed for slow cooking or gently melting ingredients. If you don’t have this type of tin, you will need a 12” square tin to cook the base in to assemble, you’ll need a 10”x 4” rectangular tin, and you’ll also need a sugar thermometer. This tin can adjust to different sizes, so the sponge base can be made in the tin in two lots – and the tin can then be reduced down for the assembly of the actual gâteau. I bought an Alan Silverwood (12” x 4”) deep multi-size foldaway cake pan from Amazon a few years ago. The recipe for Opéra can be found in On Baking on page 661.The tin you use is really important. On an entremet, oftentimes the word Opera is written but for smaller servings one can use his/her imagination.įor a plated version of the opéra I find nougatine a very effective decoration and a further enhancement to this delicious dessert. One of the great attributes of Opera is that it not only freezes very well, but it also is easily made into an entremet to be sold in a patisserie, cut for a plated dessert or served as a petit four.

On occasion, I have served Opera along chocolate sorbet to cut the richness somewhat, but in all honesty, Opera is pure perfection and just delicious by itself. Opéra is rather rich and a small piece is usually sufficient. Our customers respond to it very well as these flavors are enjoyed by nearly everyone A true classic which combines some of the most refined flavors we have on earth: coffee, chocolate and almonds.

Few desserts possess an air of luxury as much as the gateau Opéra does.

Gateau opera cafe