Preheat the oven to 400☏ and put wax paper on 3 baking sheets. Okay back to the cake, which is Step One. So I figure I’d save you the translation and confusion. This also has photos and step-by-step instructions, but a lot of it is not self-explanatory, as it’s not written for dummies like me.
This recipe comes from a pastry chef named Christophe Felder and his book called Leçons de Pâtisserie. That way it has an entire day to sit in the refrigerator.Īlright, let’s start with the cake. It’s also a good idea to make the cake part the night before, and the other ingredients – plus assembly – the morning of. Here are the materials you will need: baking sheets (ideally 3), candy thermometer, metal spatula, a beater (ideally a handheld plus a KitchenAid equivalent), wax paper, your own personal dishwasher. Although mine was super delicious, its appearance left something to be desired. And also to give you tips for making a more successful version than mine. That’s six things dude! But I’m here to walk you through it. You will need to make the following things: cake layer, the coffee syrup, italian merengue (which is part of the buttercream), the buttercream, the chocolate ganache, and the chocolate glaze. Do you know it? This post gives you step-by-step instructions with photos for how to make one. The pâtisserie called “Opéra,” pronounced oh-pair-ah.
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