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William Curley, Suzue Curley

Classic Opéra

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Preparation info
  • Makes

    16

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

There are many conflicting stories as to who originally created this French classic. The best known version is that it was created by Cyriague Gavillon who was chef pâtissier at Dalloyau in Paris in 1955. The cake was called ‘Opéra’ by his wife Andreé in honour of a prima ballerina at the Paris Opéra.

Ingredients

Method

First, prepare the decorations, sponge, syrup, Crème au Beurre & ganache

  • Temper the chocolate, make the decorations as instructed, then leave in a cool, dry place for 2 hours.
  • Preheat the oven to 200°C (400°F/Gas 6)

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