Opéra, Recipe for Opéra (Cakes & Pastries)

Opéra

	1 Prepare all the required ingredients.
	2 Flavour the 16° syrup with Grand-Marnier or Cointreau.
	3 Prepare the baked joconde biscuit on a baking sheet. Count on 2 biscuits to make the Opera.
	4 Coat the first joconde piece with chocolate. Leave to harden in the fridge.
	5 Flip the coated piece of biscuit and place on a sheet of parchment paper.
	6 Soak with syrup using a brush.
	7 Spread a 2 to 3 mm coating of chocolate ganache on the biscuit using a metal spatula.
	8 Repeat the process with the coffee flavoured butter cream.
	9 Place the second piece of baked Joconde biscuit on top.
	10 Soak with syrup once again.
	11 Spread a 2 to 3 mm coat of chocolate ganache on the biscuit using a metal spatula.
	12 Repeat the process with the coffee flavoured butter cream.
	13 Cover the butter cream with plastic wrap and level the cake using a rolling pin to obtain a very flat surface. Leave to harden in the fridge. Ideally overnight.
	14 Remove the plastic wrap.
	15 Take the chocolate icing and check the smoothness. It must be fluid and cold.
	16 Pour the icing on the surface of the Opera.
	17 Spread this icing well using a metal spatula. Leave to harden in the fridge.
	18 Trim the sides to obtain a very neat square or rectangle.
	19 This is the cut of the Opera.
	20 The total thickness of the cake must not exceed 3 to 3,5 cm.