Opera by Harpal Pollard at La Roche

Callebaut

Callebaut

Standard Supplier 20th April 2015

Opera by Harpal Pollard at La Roche

Opera cake by Harpal Pollard at La Roche

This is one variation of the Opera, look through the photos to see which other flavours you could create

Ingredients

  • Opera:
  • Biscuit Jaconde (2 plaques 60 x 40)
  • 560 g ground almonds
  • 460 g Icing Sugar
  • 160gms Flour
  • 16 egg yolks
  • 100 g Icing sugar
  • 16 egg whites
  • 160 g sugar
  • 120 g melted unsalted butter
  • Ganache:
  • 500gm Callebaut Chocolate
  • 400gm Cream
  • Infusion syrup
  • 150 g of coffee
  • 360 g syrup
  • Crème au Beurre:
  • 6 egg yolks
  • 180 g caster sugar
  • 80ml water
  • 450 g unsalted Butter
  • Coffee essence
  • Decoration/finishing:
  • Chocolate glaze
  • Gold leaf

Method

Sieve the dry ingredients, ground almonds, icing sugar and flour

Make a sabayon with egg yolks and 100g icing sugar

Make a meringue with the egg whites and caster sugar

Fold the meringue and dry ingredients alternatively to the saboyon, making sure you do not loose air

Lastly add the melted butter.

Spread on to 2 sheets of baking trays and bake for 12 mins at 180 degrees

Make the French coffee butter cream, Ganache , syrup

Take the sheets and divide them into halves.

Spread Ganache and coffee butter cream alternatively with the jaconde in between, making sure each sheet of jaconde is syrup'd with the coffee syrup

Lastly put in the freezer or fridge until needed to finish.

Finish with the glaze, cut and add the gold leaf

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.