Opera

Question 1

What is the biscuit joconde recipe?

Answer 1

225 g eggs
150 g ground almonds
150 g icing sugar
45 g plain flour (T55)
35 g melted butter
150 g egg white
22 g sugar

Question 2

What is the recipe for imbibage?

Answer 2

30 g ground coffee
170 ml water
60 ml syrup (30 ml water, 30 g sugar)

Question 3

What’s is the recipe for ganache?

Answer 3

125 g dark chocolate couverture
100 g cream
12 g butter

Question 4

What is the recipe for cremé au beurre cafe?

Answer 4

60 ml water
135 g sugar
110 g egg yolks
200 g butter
20 g coffee extract

Question 5

What is the recipe for Glaçage?

Answer 5

125g dark chocolate pâte à glacer
50 g dark chocolate couverture
20 ml groundnut oil

Question 6

What is the method for biscuit joconde?

Answer 6

1. Sift all the dry ingredients except the caster sugar. Add the egg in a freestanding mixer and whisk for 5 minutes.
2. Make a French meringue, then fold into the whipped egg in 3 inclusions.
3. Add the melted butter, spread on tray lined with paper.

Question 7

What is the method for sirop d’imbibage?

Answer 7

Infuse coffee with water, pass through a fine sieve and add syrup.

Question 8

What is the method for ganache?

Answer 8

Melt chocolate over bain-marie. Bring the cream to 50°C and add in 3 inclusions to the melted chocolate. Add the soft butter in small cubes then place on a tray to cool.

Question 9

What is the method for Crème au Beurre Café?

Answer 9

Cook water and sugar to soft ball stage - 118-120°C, add to eggs that have been whisked in a freestanding mixer, and mix until cool. Add butter gradually in small cubes, then coffee extract.

Question 10

What is the method for Glaçage?

Answer 10

Melt chocolate and pâte à glacer over a bain-marie. Add the oil, use at 45°C.

Question 11

What are the steps involved assembling the opera cake?

Answer 11

1. Cut into 3 equal parts → 15 by 28cm. Coat the base with pâte à glacer. Soak with imbibage.
2. Weigh 175 g of coffee buttercream and spread evenly onto the first biscuit layer. Place the second layer of soaked sponge on top.
3. Spread the ganache on top of the second biscuit layer. Place the third layer of soaked sponge on top and chill.
4. Weigh 175 g of coffee buttercream and spread evenly onto the top biscuit layer, then chill.
5. Pour the glaçage over the assembled Opéra, spread to level. Leave to set, then cut to size.
6. Prepare a paper bag, pipe ‘Opéra’ in the centre of the cake and apply a border design to 2/3rds of the edges.

Tips:- use chopping board to assemble.
To set Ganache place in fridge for 2 mins if it’s not holding its shape

Question 12

What is the temperature and time you bake the joconde for?

Answer 12

190°C for 7-8 mins

Question 13

What does the term imbibage mean?

Answer 13

soaking liquid (usually syrup and flavourings) used to impart additional flavour and moisture to sponges

Question 14

What does it mean to infuse something?

Answer 14

impart a flavour into a neutral base -e.g., water, syrup, dairy products

Question 15

What is joconde?

Answer 15

Dense almond based sponge which remains flexible after baking

Question 16

What is Trablit?

Answer 16

In1845 the brand Trablit created a high-quality coffee extract, still widely used to this day.

Question 17

What does Etaler mean?

Answer 17

to spread out

Question 18

What is Crème au beurre (buttercream)?

Answer 18

A rich emulsified cream made from eggs (whole or separated), boiled sugar syrup and butter.

Question 19

What does TPT (tant pour tant)?

Answer 19

Equal amounts (equal weights of ground almonds to icing sugar used in biscuit joconde and macarons)

Question 20

What is Chablon?

Answer 20

A chocolate coating on the base to prevent sticking / ease
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