Is opera cake the same as tiramisu?
Think of it as the French's answer to Tiramisu, but with more chocolate and no marscapone cheese. (Although, the French cake may have preceded Tiramisu — the Opera Cake's history is as fabled as Peter Kiley's mane.)
Joconde Sponge. Joconde is the classic type of sponge used to make Opera Cake. It's a very light, almond sponge cake that I've seen made a million different ways.
Its namesake originates from the layers resembling the levels of an opera house. According to Larousse Gastronomique, "Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing." Traditionally, the word Opera is also written on top of the chocolate glaze.
Made with layers of almond sponge cake, coffee buttercream, chocolate ganache, and coffee syrup, this cake is worthy of any occasion. Don't be intimidated by this opera cake recipe! While a little time-consuming, this cake is worth every bit of effort to make!
The opera cake is a French classic consisting of six layers; a rotation of ganache, coffee buttercream and almond sponge cake soaked in coffee, topped with a chocolate glaze.
This double chocolate chip cake is filled and iced with rich vanilla Opera Cream filling, then enrobed with a rich chocolate glaze and decorated with Belgian chocolate shavings.
| ITEM DESCRIPTION | TEMP | PRICE PER UNIT |
|---|---|---|
| 1 strip cake - 24 oz | frozen | $53.88 |
| 6 strip cakes - 24 oz ea | frozen | $50.49 |
The cake can be kept in the refrigerator, away from foods with strong odors, for 1 day, or you can freeze the cake, wrap it airtight once it is frozen, and keep it frozen for 1 month; defrost, still wrapped, overnight in the refrigerator.
Feuilletine, or pailleté feuilletine (French pronunciation: [paj. te fœj. tin]), is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp.
The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles.
Who made the opera cake?
But who has invented the Opera cake? Two major pastry houses have fought over the claim of the discovery for a long time. On one hand, Gaston Lenôtre – founder of the Maison Lenôtre – who claimed in the 1960's he came up with this iconic pastry.
There are two main types of cakes: butter cakes (also known as shortened cakes) and foam cakes. The distinction between these two broad categories of cake is in the fat content. Foam cakes have little to no fat, and usually have a larger proportion of egg.
1955 — Baked Alaska
The dessert became one of the most popular items seen on restaurant menus by the 1950s, as patrons were astonished by the scorched meringue topping and still-frozen ice cream innards. The modern version of this fluffy ice cream cake is brought out flambeéd, as seen above.
For one, génoise cake is much more complicated and difficult to make. While it's a light, delicate cake on its own, it's generally turned into a layer cake that has buttercream and other fillings. Sponge cake has a subtle flavor and light texture, and has a reputation as a popular tea or coffee time snack.
He named it simply “Clichy Cake” with his surname penned in ganache across the top. Another French pastry shop, Dalloyau, popularized the cake (c. 1955) and lays claim to it with a version called L'Opera, created in honor of the Paris opera. Also scribed on top in ganache is the word 'opera'.
A cake is a sweet food made with a mixture of flour, eggs, sugar, and butter or oil whereas a gateau is a light sponge cake with a rich icing or filling. Basically, gateaux are more elaborate than cakes and contain several rich layers. This is the main difference between cake gateau.
Our Member's Mark Chocolate Tuxedo Bar Cake has layers of chocolate cake, rich chocolate mousse, smooth cream cheese filling, with a rich dark and milk chocolate ganache and topped with chocolate whipped icing, curls and a gold scroll topper. It's the perfect dessert for a special occasion or anytime treat.
The usual form of the opera cream is a rectangular chocolate, with dark, milk, and white chocolate varieties produced.
Others attribute the candy's name to bygone days when local opera houses were unheated, so opera fudge — which melts quickly in warm weather — made a perfect wintertime snack while taking in a show.
He named it simply “Clichy Cake” with his surname penned in ganache across the top. Another French pastry shop, Dalloyau, popularized the cake (c. 1955) and lays claim to it with a version called L'Opera, created in honor of the Paris opera. Also scribed on top in ganache is the word 'opera'.
What is Paillete Feuilletine?
Feuilletine, or pailleté feuilletine (French pronunciation: [paj. te fœj. tin]), is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp.
Chocolate croustillant is a fancy French way to describe crunchy chocolate stuff. It's essentially made of super thin crispy lacy crepes covered in chocolate.
Our Member's Mark Chocolate Tuxedo Bar Cake has layers of chocolate cake, rich chocolate mousse, smooth cream cheese filling, with a rich dark and milk chocolate ganache and topped with chocolate whipped icing, curls and a gold scroll topper. It's the perfect dessert for a special occasion or anytime treat.
