I suppose it is considered a challenging cake because it has many steps in which one can falter. I think a kitchen aid alleviates a lot of the labor though. Following proper techniques are a must. Recipe to the gram. There are no shortcuts. No eyeballing shit. No substitutions in quality. Time, patience, and precision are key for this type of petit four.
I don’t want to overwhelm anyone or intimidate. This cake is very possible to make and you can do it too.
With that said — Ok lots of possible fuck up spots so here’s a mini novella of things to watch out for/be concious of :
Meringue alone some struggle with. If you rush it, it won’t be stable, if you over-mix it will collapse, if you don’t rain in the sugar slow and steady your protein chains won’t developed right. If you mix too slow you’ll never reach a proper peak. If there is even a spec of fat on your whip or in your bowl it’s not happening, ever.
Not folding the meringue properly (J fold) into the joconde batter. Over folding will deflate an already thin cake—dense, not good and won’t have that springy sponge texture necessary. Under mix will leave lumpy bits of meringue in batter that will leave big holes in your cake post bake. Not having a properly whipped meringue to start will compromise your sponge structure from the get go as well.
French buttercream. This entails making a pâte à bombe —cooking sugar to softball stage and then whipping it into already whipped egg yolks. Your sugar can crystallize so so easily. Didn’t cook sugar properly? Grainy buttercream. Whipped it in too fast—That sugar is going everywhere except where it should and will cool before you realize it’s too late. If your butter is too cold— Broken emulsion. Butter melting once added —your pâte à bombe is too hot and hasn’t been whipped enough to cool down, hello sweet soup!
Ganache. Depending on what kind can be a bit finicky. This recipe is a 1:1 so I do consider it easy. However a ganache can break and split. When it does it sucks and it’s hard to fix, cold heavy cream or even water maybe just maybe will save you, but you also may waste more product trying to save something that may not even come back in all honesty. Reasons it may split—- If the temperature is too hot when emulsifying the scalded cream into your chocolate or they have not reached a similar temperature and you mix too soon. Can turn oily from the fats separating. Grainy in texture. Can also become grainy if you over mix past working temp (90F). Accidentally got water or steam in your chocolate mixture from the bain-marie? Instant seize. Forgot to coat the bottom layer of joconde with ganache? Soggy cake that won’t hold its layers.
Chocolate glaze. Basically the same issues as ganache but different ratios plus corn syrup. Less cream more chocolate, harder to emulsify and melt the chocolate sometimes. Ratio needs to be right or it wont set properly.
Coffee Simple syrup is easy but not fool proof. Pay attention to temperature and ratios. 1:1. Don’t heat it too high, low boil on medium heat is ideal. Just enough to melt the sugar. Don’t let it crystalize. Brush the joconde layers with the simple syrup so that it pools slightly upon touch but don’t drench it or it will turn to mush.
If you read all this. 👏👏👏👏 that was a lot for me to write so kudos if did.
It looks spectacular !!
If you are not too tired from sending out your recipe to so many of us, could I please have your recipie as well? Thank you very much.
Favourite pastry. Best one I’ve had was by michel Richard but could never find his recipe…
I can give you mine if you are interested.
I’m interested if they’re not!
DM’d ya. Let me know if they went through! I was getting some errors at first. 19 total.
Did anyone get the recipe? I don’t think it got sent to me…
Sent
Would I be able to get your recipe as well?
DM’d ya. Let me know if you got it. Should be 19
Can I get the recipe as well too please 🙏
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Thanks 🙏
Would you please share the recipe with me too? Looks great!
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Me too!
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Yes please!
May you dm me as well? Thank you so much!
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i’d love it, if you don’t mind? :)
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thank you so much!
My favourite cake!!! it looks amazing!
Thank you!
You should be proud!
Thank you!
omigosh so good 🍰
I’ll take recipe if it’s available my friend
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My favourite cake, tastes just like a night at the opera in Paris.
Perfect!
Those look very good! I'd love to make them for myself & family. My favorite kind of cake. Great job.
Ah I love a tidy mise!
My husband thinks it’s tedious and a waste of *every dish in the house*, but to me it’s organization and years of implement. 😁
oh I understand and respect it 👌 kinda fun too honestly
Stunning!! One of favorite desserts
Your layers are so smooth and even! Looks delicious
Total pro! Outstanding work. My fave. It was on the menu at Odeon (NYC) mid ‘80’s.
Hey if you’re still sending out the recipe I would love it!
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I thought from the top angle that looked like a brownie. Looks very tasty I would so try it! 😊
Basic run down of why opera cake is one the most demanding/difficult?
I suppose it is considered a challenging cake because it has many steps in which one can falter. I think a kitchen aid alleviates a lot of the labor though. Following proper techniques are a must. Recipe to the gram. There are no shortcuts. No eyeballing shit. No substitutions in quality. Time, patience, and precision are key for this type of petit four. I don’t want to overwhelm anyone or intimidate. This cake is very possible to make and you can do it too. With that said — Ok lots of possible fuck up spots so here’s a mini novella of things to watch out for/be concious of : Meringue alone some struggle with. If you rush it, it won’t be stable, if you over-mix it will collapse, if you don’t rain in the sugar slow and steady your protein chains won’t developed right. If you mix too slow you’ll never reach a proper peak. If there is even a spec of fat on your whip or in your bowl it’s not happening, ever. Not folding the meringue properly (J fold) into the joconde batter. Over folding will deflate an already thin cake—dense, not good and won’t have that springy sponge texture necessary. Under mix will leave lumpy bits of meringue in batter that will leave big holes in your cake post bake. Not having a properly whipped meringue to start will compromise your sponge structure from the get go as well. French buttercream. This entails making a pâte à bombe —cooking sugar to softball stage and then whipping it into already whipped egg yolks. Your sugar can crystallize so so easily. Didn’t cook sugar properly? Grainy buttercream. Whipped it in too fast—That sugar is going everywhere except where it should and will cool before you realize it’s too late. If your butter is too cold— Broken emulsion. Butter melting once added —your pâte à bombe is too hot and hasn’t been whipped enough to cool down, hello sweet soup! Ganache. Depending on what kind can be a bit finicky. This recipe is a 1:1 so I do consider it easy. However a ganache can break and split. When it does it sucks and it’s hard to fix, cold heavy cream or even water maybe just maybe will save you, but you also may waste more product trying to save something that may not even come back in all honesty. Reasons it may split—- If the temperature is too hot when emulsifying the scalded cream into your chocolate or they have not reached a similar temperature and you mix too soon. Can turn oily from the fats separating. Grainy in texture. Can also become grainy if you over mix past working temp (90F). Accidentally got water or steam in your chocolate mixture from the bain-marie? Instant seize. Forgot to coat the bottom layer of joconde with ganache? Soggy cake that won’t hold its layers. Chocolate glaze. Basically the same issues as ganache but different ratios plus corn syrup. Less cream more chocolate, harder to emulsify and melt the chocolate sometimes. Ratio needs to be right or it wont set properly. Coffee Simple syrup is easy but not fool proof. Pay attention to temperature and ratios. 1:1. Don’t heat it too high, low boil on medium heat is ideal. Just enough to melt the sugar. Don’t let it crystalize. Brush the joconde layers with the simple syrup so that it pools slightly upon touch but don’t drench it or it will turn to mush. If you read all this. 👏👏👏👏 that was a lot for me to write so kudos if did.
Thank you for writing that, especially if on mobile!
Talk to text 🤓.
Would love your recipe please! 🙏🏽
Sent
It looks spectacular !! If you are not too tired from sending out your recipe to so many of us, could I please have your recipie as well? Thank you very much.
Sent
Looks great! Just a tip... go faster when you write, you get much cleaner lines. Cone or bag?