As I finished yesterday’s post, L’Opéra Cake Gâteau, I realized I might have given the wrong impression. Opera cakes have a few steps and generally is best to give yourself two days from start to finish, but the cake is exhilarating to create. Besides feeling inspired; the look on friends, family, or client’s faces when they see the finished product is priceless.
Without further ado I will explain the Strawberry Crème Barvaroise, the assembly, and the White Chocolate Glaze.
Gâteau Opéra à la Fraise à la Crème Bavaroise:
Fraises à la Crème Bavaroise:
- 259 grams whole milk
- 7 grams gelatin
- 3 egg yolks
- 129 grams/ 5/8-cup cream
- 129 grams/ 5/8 crème fraiche
- 50 grams / 1/4-cupsugar
- 50 grams/ 1/4-cup sugar
- vanilla bean, cut in half lengthwise
- vanilla extract
- 4-drop strawberry essence
Prepare your mise en place and soften the gelatine sheets in ice cold water.
Simultaneously heat in a sauce pan whole milk, sugar and vanilla bean to a gentle boil; while whisking egg yolks and sugar, until the mixture is pale yellow and a ribbon forms when the whisk is lifted.
Pour 1/2 the milk mixture slowly and in a steady stream, while continually mixing egg yolk mixture. Whisk, without beating to minimize foam.
Add the egg yolk crème back into the second 1/2 of the milk mixture in the saucepan and stir continuously the side and bottom of the pan until the mixture is thick. The custard should coat the back of a wooden spoon and when drawn with your finger should leave a separated even line. Turn off the heat, wring the excess water from the gelatin sheets, add the gelatin and stir till the gelatin has dissolved.
Pour the custard into a large bowl and allow the custard to come to room temperature. To speed the cooling processes up place the bowl over a larger bowl of ice water.
In a cold bowl of your standing mixer, with the whisk attachment add the crème frâiche and cream. Whisk to medium peaks, add 4 drops of strawberry essence, and whisk for about 30 seconds more. Fold the bavaroise into the whipped crème/cream.
◆ 100 grams sugar
- 118 grams water
- 62 grams/1/3-cup fragolli (strawberry liqueur)
In a sauce pan add water and sugar on low heat to dissolve the sugar, increase the heat to medium-high and bring to a boil. Pour the the simple syrup into a measuring jug, allow the syrup to cool and add the the strawberry liqueur. Set aside.
Using a sharp serrated knife cut the cakes crosswise into four equal pieces.
Brush the top of the first layer (of the 4 cut pieces of joconde) with the Strawberry syrup.
Layer with the bavaroise, spread evenly with an offset spatula.
Line the second cut cake (jocunde) evenly onto of the bavaroise layer.
Brush once again with the Strawberry syrup.
Continue layering with cake, syrup,and bavaroise till you have four layers and cover with the Ivory Chocolate Glaze.
White Chocolate Glaze:
- 220 grams/8 ounces Valrhona white chocolate, coarsely chopped
- 118 grams/ ½ -cup heavy cream
- 15 gram/ 1-Tablespoon glucose
Prepare your mise en place
Melt the glucose with the heavy cream to a gentle boil.
Pour over finely chopped white chocolate, and wait about 3 minutes. Whisk gently until smooth.
Let cool for 1 or 2 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
Place the cake into the refrigerator to set the white chocolate.
Cut the cake directly in half (measure to be precise).
Once the Opéra Cakes have been cut equally into rectangles, place back in the refrigerator to set. At this point the decorating of the top of the cake is up to your imagination. Sydney and I chose to write in bittersweet chocolate, last year we made snowflakes for the top.
Chopped writing chocolate, bittersweet
paper pastry cone, with a small whole
Prepare your mise en place.
Write or decorate the top of each Opéra Cake.