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Pistachio & Chocolate Opera
Preparation info
- Makes
14-16
slices - Difficulty
Easy
Appears in
Published 2011
The first Opera was created in the 1930s by Louis Clichy for a reception held at the Paris Opera House. Traditionally it is made with layers of sponge and buttercream and flavoured with chocolate and coffee. Here we use Sicilian pistachios, cherries and chocolate and a crème mousseline. As a business we believe that training apprentices and young chefs is very important and this is a great dish for newcomers to learn as it covers many basic skills – assembling the Opera to a high standard i
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This was my first time making Opera (I skipped the macarons) and I loved the flavor profile of this variation. The instructions are clear and easy to follow. I cut the amount of ganache by 1/4 because I wasn't making the macarons; next time, I might cut it by 1/3 because it is a lot of ganache, and because of its weight, my other layers got a bit compressed. There's also no need to make that much Kirsch soak; I used less than 1/3 and I think it was too much, as my sponges ended up completely soaked through, except for the little bit of crunch at the bottom.