So, this was my opera gateau for pastry exam. Both exams (cuisine and patisserie) went really really well and I was really happy to hear the good feedbacks from the chefs. I really enjoyed this semester, I’ve learned a lot. Next term is my last one, Superior level, 3 more months to go and I’m done! Superior is going to be amazing and exciting. I can’t wait! Thank you to all the amazing chefs in Le Cordon Bleu Wellington. I’m flying off back to my hometown and I’m gonna be back in Wellington in April. More food posts !
We made this cake for the assessment before the exam. It’s really delicious and personally, I think this cake is more difficult to make than a classic opera cake. This cake is made of Almond Joconde (imbibed with rum syrup) with nuts ,layered with Rum Praliné Mousseline A l’anglaise and Apricot Compote. Garnished with caramelized dry apricot, pistachios and hazelnuts.
The way we assemble this cake is similar to the way we assemble an opera cake. It’s the same technique, different products.
Almond joconde in this recipe is made of brown sugar, icing sugar, plain flour, ground almond combined with a plain meringue.
Rum Praliné Mousseline A l’anglaise is made of creme anglaise mixed with butter, praliné and rum, combined with a plain meringue.
Gâteau Opéra is made of joconde sponge imbibed in coffee syrup, layered with chocolate ganache and coffee buttercream, topped with chocolate ganache glaze. This is one of my favourites.
I used french buttercream for the cake. French buttercream is made by whisking the egg yolks with a hot sugar syrup that has reached the soft-ball stage until the mixture turns light. When the mixture is at rtp. butter and other ingredients (e.g coffee extract or vanilla extract) is added to the mixture and combined well with the rest of the ingredients.