Recipes
  • Opera Pastry
  • Opera Pastry
  • Opera Pastry

Opera Pastry

Opera Pastry is an elegant layered French-style dessert that brings together coffee and chocolate. Thin sheets of almond sponge are soaked in a coffee syrup made with Rich’s Sweetmate, then layered with Rich’s Premium Truffle Gourmet Selection and a coffee cream made with Rich’s Wilber Farms and Rich’s Truffle Base Original. It is finished with a smooth layer of Rich’s Nugel Cocoa, chocolate strips and edible silver leaf.

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SERVES 16

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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01167
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20661
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  1. ALMOND SPONGE
  2. 125 g Egg White
  3. 75 g Egg Yolks
  4. 130 g Butter
  5. 70 g Castor Sugar
  6. 20 g Liquid Glucose
  7. 40 g Refined Flour
  8. 40 g Wheat Flour
  9. 1 g Baking Powder
  10. 30 g Almond Powder
  11. 10 g Icing Sugar
  13. COFFEE SYRUP
  14. 150 g Rich's Sweetmate
  15. 50 g Water
  16. 5 g Coffee Powder
  18. COFFEE CREAM
  19. 220 g Rich's Wilber Farms
  20. 100 g Rich's Truffle Base Original
  21. 80 g Milk Chocolate
  22. 5 g Coffee Powder
  24. ASSEMBLING
  25. 150 g Rich's Premium Truffle Gourmet Selection
  26. 100 g Dark Chocolate (melted)
  27. 500 g Almond Sponge (5 sheets)
  28. 400 g Coffee Cream
  29. 200 g Coffee Syrup
  31. DECORATION
  32. 200 g Rich's Nugel Cocoa
  33. 100 g Chocolate Strips
  34. 1 Edible Silver Leaf
  1. ALMOND SPONGE
  2. Cream butter, icing sugar & liquid glucose until light & fluffy.
  3. Sieve refined flour, wheat flour and baking powder together & add almond powder.
  4. Mix properly & keep aside for further use.
  5. Add egg yolks to the butter mixture & mix properly.
  6. Fold in the dry ingredients & mix using a spatula.
  7. Make a meringue with egg white & castor sugar.
  8. Fold the prepared meringue into the egg yolk mixture.
  9. Pour the batter into a lined baking tray.
  10. Bake at 220°C for 7 to 10 minutes.
  11. Remove & keep aside for further use.
  13. COFFEE SYRUP
  14. Boil water, add coffee powder & continue boiling for a few minutes.
  15. Strain & keep aside to cool down.
  16. Add Rich's Sweetmate & mix suitably.
  17. Keep aside for further application.
  19. COFFEE CREAM
  20. Chop milk chocolate and keep it aside in a mixing bowl.
  21. Take liquid Rich's Truffle Base Original and coffee powder in a cooking pan.
  22. Place it on the flame & heat on medium heat until Rich's Truffle Base Original starts to boil.
  23. Pour boiling Rich's Truffle Base Original over the chopped milk chocolate and mix until the chocolate dissolves completely.
  24. Transfer the ganache to a bowl & keep aside to cool down completely.
  25. Thaw Rich's Wilber Farms in the refrigerator (2°C to 7°C) for 24 to 36 hours before whipping.
  26. Take liquid Rich's Wilber Farms and whip using a hand whipping machine at high speed.
  27. Whip until it reaches firm peak consistency.
  28. Mix the prepared ganache and whipped Rich's Wilber Farms properly.
  29. Keep the prepared coffee cream aside for further application.
  31. ASSEMBLING
  32. Place an almond sponge sheet on an assembling tray & apply melted dark chocolate on top.
  33. Keep aside at room temperature until the chocolate is set.
  34. Flip the almond sponge & moisten it with coffee syrup.
  35. Melt Rich's Premium Truffle Gourmet Selection to application consistency.
  36. Fill it in a piping bag & pipe on top of the moistened sponge.
  37. Place the second layer of almond sponge & moisten it with coffee syrup.
  38. Pipe coffee cream on top of the moistened sponge & spread evenly.
  39. Repeat the process of soaking the sponge with coffee syrup & applying coffee cream with the remaining sponge layers.
  40. Keep the layered opera cake in the refrigerator until set properly.
  42. DECORATION
  43. Remove the set opera cake from the refrigerator & keep at room temperature for 10 to 15 minutes.
  44. Pipe Rich's Nugel Cocoa on top & spread evenly.
  45. Pipe a dollop of Rich's Premium Truffle Gourmet Selection on top.
  46. Decorate with chocolate strips & edible silver leaf.

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