Opera Cake 3 Ways

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Timothy Ray Faller

The iconic French L’Opera Gâteau – layers of almond sponge cake that’s soft on the inside and slightly crisp on the outside, soaked in coffee syrup and layered with chocolate ganache and French buttercream, before it is bathed in a decadent chocolate glaze – A sweet ending that will undoubtedly take you to dessert heaven!

 

Chef Timothy Faller will not only teach you this delicious dessert but will also show you how to elevate this classic with the uniquely creative Banana Hazelnut L’Opera and the modernly chic Matcha Raspberry L’Opera. Learn everything from Biscuit Joconde, how to make and infuse French Buttercream and Chocolate Ganache, flavorful syrups and much, much more! It's all here at L’Opera Gâteau 3-Ways!

  1. Preparing, baking and storing your Biscuit Jaconde
  2. Preparing, infusing and storing your French Buttercream
  3. Preparing, infusing and storing your Chocolate Ganache
  4. Preparing, assembling and decorating your Classic L’Opera Gâteau
  5. Preparing, assembling and decorating your Banana Hazelnut L’Opera Gâteau
  6. Preparing, assembling and decorating your Matcha Raspberry L’Opera Gâteau
  1. Mise en place bowls/containers
  2. Chef’s knife
  3. Chopping boards
  4. Stove (LPG, Electric, Induction)
  5. Oven (Conventional, Convection, Combination)
  6. Stand mixer
  7. Mixing bowl
  8. Wire whisk
  9. Strainer/Sifter
  10. Rubber/Silicone spatula, high heat
  11. Cake pan (7-inch)
  12. Bread/Serrated knife
  13. Double boiler/Sauce pan
  14. Tablespoon
  15. Sauce pan
  16. Instant Read/Pen thermometer
  17. Offset spatula/Palette knife
  18. Rolling pin
  19. Baking ruler
  20. Piping bag
  21. Cake board
  22. Cake comb/Acrylic smoother
  • 1. Chapter 1 Biscuit Joconde
  • 2. Chapter 2 - French Buttercream
  • 3. Chapter 3 Classic L’Opera Gâteau
  • 4. Chapter 4 Banana Hazelnut L’Opera Gâteau
  • 5. Chapter 5 Matcha Raspberry Opera Cake