Photograph of the finished Opéra

France · Bánh tầng Opéra sáu lớp kem bơ cà phê

Opéra

3 hr Hands-on time + 6 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Almond flour Almond flour 600 g
  • Photograph of Chicken eggs Chicken eggs 24
  • Photograph of Powdered sugar Powdered sugar 600 g
  • Photograph of Unsalted butter Unsalted butter 720 g
  • Photograph of Espresso coffee Espresso coffee 360 ml
  • Photograph of Dark chocolate Dark chocolate 720 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of Flour Flour 160 g
  • Photograph of Sugar Sugar 480 g
  • Photograph of Rum Rum 80 ml

Method

  1. 1 Beat the almond flour with the powdered sugar and eggs for 12 minutes, then mix in the whipped egg whites.
  2. 2 Bake three thin 3mm thick joconde pastry sheets at 200 degrees for 8 minutes each.
  3. 3 Cream the butter with the coffee syrup and cook the chocolate ganache separately.
  4. 4 Layering in the following order: cake, coffee syrup, buttercream, cake, ganache, cake, buttercream.
  5. 5 Each layer must be flat and uniformly thin; a layer of varying thickness will result in a cross-section that doesn't show all six layers.
  6. 6 Coat the surface with a thin layer of chocolate glaze, refrigerate for 6 hours, and cut with a warm knife.

With an appliance

  • Air fryer 2 hr 40 min

    Step 2: Spray oil into small joconde trays, run each leaf through a hot air oven at 215 degrees for 5 minutes, rotating the tray between runs; thin leaves cook quickly, so it's necessary to divide into three batches.

Start cooking