Opera Cake Recipe From A Michelin Star Pastry Chef
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- Опубликовано: 12 мар 2022
- I am going to show you how you can make a classic French opera cake at home. This recipe is very easy to make without any special equipment but tastes like from a Michelin star restaurant. I totally recommend you try it at home guys, good luck.
Coffee buttercream
- 8 egg yolks
- 250g of sugar
- 6 tablespoons of instant coffee
- 100ml of water
- 250g of butter
Almond sponge
- 6 eggs
- 250g of sugar
- 250g of almond flour
- 4 egg whites
- 40g of plain flour
Chocolate glaze
- 120ml of double cream
- 180g of sugar
- 140ml of water
- 6g of gelatine
- 60g of cocoa
Chocolate ganache
- 200g of 70% chocolate
- 150 ml of heavy cream
- 50 g of butter
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#operacake #dessertrecipe #homecooking 
Хобби
Did you ever make opera cake at home? 😋
waiting to try your recipe yummyy
I was thinking of doing an ice cream cake version, replacing the coffee buttercream with a coffee ice cream.
Yes a long long long time ago. :D
Chef, it would be very helpful to know the dimensions of the baking sheets used to make the sponge for this cake.
No chef, but I will try the recipe later. I think it's very delicious if it's a birthday cake, for my youngest brother birthday
Hey guys, just a tip from a professional chef: always use a scale when doing pastry so you get perfect results every time. Pastry is one of the places where scale is your friend, including for spreading cream, etc., so you get even layers.
You can see in the end that his cake is not perfect but still good.
Yes for sure, if you wanna do cakes like this professionally or in the restaurant, I would use scale probably as well. At home, I don't really care that much
Yes! Best cake ever!
I love how you speak with such conviction. "Almond Flour and Sugar."
Luv it...
Keep up the good work, thumbs up 👍🏻
I've been subscribed for awhile and your videos just keep getting better! Thanks :D
Thanks for support Josh 😉
Its amazing n Thank you chef 🙏❤️😍🇱🇰🇱🇰🇱🇰
Thanks so much , I made the cake and it was the best tasting cake I have ever tasted . At the end , seeing your result I was like : where is all the sauce, the sauce was so delicious. Because mine for some reason had a lot of extra liquid chocolate or something.
So satisfying to watch your art work 😻
Thank you :)
This cake looks spectacular! 😊
Thank you ;)
Beautiful presentation. Bravo!
Thanks Scott ;)
Wonderful
Absolutely stunning cake..i never had one...
Time to make one and try ;)
My favourite cake, with Black forest!
Yes I like it very well too :)
I love it 🥰
Me too 😻
3:10 wow amazing twin yolk egg :)
Bravo!! 👏 💐
Thx ;)
Perfect cake 😍
ruclips.net/video/Ml3c_HNu-UI/видео.html z
This recipe, as other you post, is amazing! I have done some and people were excited from the taste and look of the plate.
I think something is missing in the recipe - the genash.
Thank you!
Thank you. I just added ganache recipe
Thank you!
Great effort chef i love opera cake
Thanks Ahmed
Looks amazing chef. But you really need to soak the cake with a ton of syrup otherwise the cake tastes quite dry.
Yes, I think I will put more next time, I just don't like too wet cakes in general.
Me too, personally I don’t like too wet cakes
Thanks for the tip!
Maybe can spray instead soak
My mother made Opera cake. Ever use a little liquor in the cake?
Delicious! I have to make this, it looks so elegant and rich. Surely a cake that will impress everyone who is fortunate enough to eat it 🤤
Thank you for the recipe, chef. How many people would this approximately serve? I also noticed that the syrup isn’t listed in the description
just a hint ... when you make the first layer ( bottom) make sure seal it with melted chocolate ,so your cake stays classy
What size baking trays for the joconde? 1/2 sheet?
Chef Majk - I have some experience with adding syrups to cake /cookies - Tiramisu, for example. I've found that using a spray bottle works very well.
Yes I need to buy one
Hi Chef, may I know how many portion this recipe serves?
Hahaha Chef, you finally got tired of our requests for the recipe!
Not really, I do always pastry recipes. Without them, no one can do it. For mains you no need them and they are still not here.
What the casing you use when making the cake ?
Chef,
Will you please tell me the size of the pan you used in the making of the sponge?
39x33 cm
What size tart ring?
Chef Maik, What can I use instead of almond sponge? In my family some have nuts/peanuts allergy. Thank you!
Other question, from which country are you? Love your accent! Sounds kinds cute!
Probably just use a basic sponge without nuts. Czech republic 🤭
@@ChefMajk thank you Chef.
Been in Prague 3 years ago, beautiful historical city and really kind people!
the suagr that youre using...... is it white granulated suagr or powdered sugar?
Doesn't matter at all
In the recipe i am missing the information for the chocolate ganache. How much chocolate, butter and cream do I need?
I just edited the recipe for the ganache in the description
❤🎉
Por que los ingredientes no los pones en castellano para poder en entendelo gracias
Should this be served at room temperature or fridge cold?
Probably both
@@ChefMajk Just made it and it's been sitting in the fridge over night and the ganache is rock solid right now. Is that really how it's supposed to be eaten?
@Kalisparo I don't know how it is supposed to be eaten, but I think you can eat it however you like; it is your dessert. I wouldn't mind it being hard or even softer.
Is it possible to freeze the cake?
For sure it is possible but I never did that, not sure how it's gonna be when defrosted, you will need to try
@@ChefMajk Thank you very much for your honestly response!
when you put the butter chef???
What you mean?
I think Alvon means…in your recipe for the almond sponge there is butter but in yr video it did not mention when u add in the butter…
@@bernicewilson1600 ou yes you are right. At the end I did not use a butter. But if you want to, you can mix it melted at the end. I will delete it now from a recipe.
I do not see dark chocolate in your ingredient list for the ganache. I am officially confused.
I just put recipe for the ganache, check it out
Very nice recipe but the sponge needs completely soaked in syrup, otherwise an excellent video
Yes that is true, I think next time I put more. But I don't like too wet cakes in general.
I would really like to work with you!!
You can apply for my coaching, that is the only way to work with me now
😘👍🇺🇦
afied
150 degree Sellsioos 😅
😁 nice long time now comment about Celsius
This isn’t easy
Easy for chefs or aspiring chefs
I'm sorry but the amount of sugar, and at the end when he mixed gelatine with dairy… sorry this is disgusting.
Gelatine and dairy are disgusting? Better for you to don't watch any recipe with pannacotta 😁