His wife loved the new dessert and as it made her think of the Parisian Opera, its name remained Opera. After a few trials, he created a cake that had layers of almond sponge, coffee and chocolate. He wanted to create a cake whose flavor you could taste in one bite. In 1955, Cyriaque Gavillon started working at this pastry shop. L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris – Dalloyau. I guess I just wasn’t ready for it until recently! But oh boy, wish I was sooner because a bite into this cake is beyond delicious! Everyone at the class fell in love with the flavors and textures! L’Opera – History It does look a bit overwhelming or difficult to put together at a first glance – Joconde sponge cake, French buttercream, ganache, glaze, they all require a certain degree of technique and that takes time and patience to master. For some reason, I’ve been avoiding the Opera – I was more of a distance admirer. And that’s exactly what happened this particular time. Working as a pastry chef instructor has pushed me beyond my comfort zone time after time over the last couple of months. I made this cake for the first time last week during one of my pastry classes.
0 kommentar(er)
