Opera Slices

Name: Opera Slices
Yield: 24 pastries, 3½ × 1¼ inches (8.7 × 3.1 cm)
Ingredients: 1 pound 6 ounces (625 g) Vanilla Buttercream (Swiss Method); 1 pound 2 ounces (510 g) Ganache; 1 recipe Coffee Syrup for Opera Cake; 1 recipe Opera Sponge batter; 2 teaspoons (10 ml) mocha extract or 2 tablespoons (30 ml) Coffee Reduction; ½ recipe Opera Glaze; Piping Chocolate; powdered sugar; 12 ounces (340 g) marzipan, untinted; Candied rose petals or violets

Preparation info

24
pastries, 3½ × 1¼ inches

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 recipe Opera Sponge batter
1 recipe Coffee Syrup for Opera Cake
1 p

Pastry
Vegetarian

Method

Line the bottoms of 2 half-sheet pans (12 × 16 inches/30 × 40 cm) with baking paper. Divide the cake batter between the pans and spread it out evenly.