Opera Cake #shorts #cake #chef #youtubeshorts

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Build the cake in a 33x46 cm sheet pan or a 40x30 cm frame. It should be 3 layers of Joconde biscuit soaked in coffee syrup, 2 layers of coffee buttercream and 1 layer of chocolate ganache, glazed with dark chocolate coating, and no taller than 3.2 cm.
2. Make the coffee syrup: soak the gelatin in cold water to soften, drain it, and set aside. Bring the water, espresso and sugar to a boil, remove from heat, and stir in the softened gelatin. Add Nescafé or coffee extract to taste. Use the syrup at room temperature or lukewarm.
3. Make the coffee-flavoured custard base: bring the milk to a quick boil with the coffee beans, Nescafé and vanilla. Cover and infuse for 30 minutes. Beat the egg yolks with the sugar. Bring the infused milk back to a boil and whisk it slowly into the yolks. Cook until it reaches 85°C (185°F). Strain it into a bowl, discarding the beans, and save the vanilla pod.
4. Whip the custard on medium speed until it cools to 28–30°C (82°F). Gradually add the cubed chilled butter, then whip on high until light and fluffy. Add coffee extract to taste if needed.
5. Make the ganache: melt the chocolate over a water bath, leaving some small pieces. Bring the cream and corn syrup to a boil, remove from heat and rest 5 minutes. Stir one-third of the cream into the chocolate, then gradually add the rest until smooth. When it reaches 45°C (113°F), blend in the cubed butter with an immersion blender until silky. Use it warm and semi-liquid; gently rewarm if too sti
6. Make the chocolate chablon: melt the chocolate and oil together and use at 40°C (104°F).
7. Chablon the first Joconde: oil a tray and line it with plastic wrap. Move the biscuit onto parchment, peel off the silicone mat, cover with parchment and flip so the smooth side is up. Spread the chablon evenly, scrape off the excess, and refrigerate until set. Flip it chablon-side down into the tray.
8. Soak the biscuit fully with coffee syrup, blotting any puddles with paper towel. Spread half of the buttercream evenly over it.
9. Place the second Joconde on the buttercream, peel off the mat, soak it with syrup, then spread the ganache evenly. Top with the final Joconde, peeled, soaked with syrup, and spread the remaining buttercream over the top.
10. Level the surface without exceeding the pan height and refrigerate overnight. The next day, warm an offset spatula and smooth the chilled surface, then chill again. Turn the cake out onto a tray, cut it in half and refrigerate until glazing. Do not freeze it before glazing.

Summarized from Bruno Albouze's video. Watch it for the details.

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