The recipe for Opéra can be found in On Baking on page 661. On an entremet, oftentimes the word Opera is written but for smaller servings one can use his/her imagination.įor a plated version of the opéra I find nougatine a very effective decoration and a further enhancement to this delicious dessert. One of the great attributes of Opera is that it not only freezes very well, but it also is easily made into an entremet to be sold in a patisserie, cut for a plated dessert or served as a petit four.
(Although, the French cake may have preceded Tiramisu the Opera Cake’s history is as fabled as Peter Kiley’s mane.) That’s where Fistful of Cake comes in. On occasion, I have served Opera along chocolate sorbet to cut the richness somewhat, but in all honesty, Opera is pure perfection and just delicious by itself. What is the difference between tiramisu and opera cake Think of it as the French’s answer to Tiramisu, but with more chocolate and no marscapone cheese. Opéra is rather rich and a small piece is usually sufficient. Our customers respond to it very well as these flavors are enjoyed by nearly everyone
A true classic which combines some of the most refined flavors we have on earth: coffee, chocolate and almonds. Few desserts possess an air of luxury as much as the gateau Opéra does.
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