4 fluid ounces Simple Syrup
1 fluid ounce Coffee liqueur
1 fluid ounce Coffee extract
2 teaspoons Vanilla extract
1 Full-sheet Joconde
14 ounces Chocolate Ganache, room temperature
1 pound Traditional French Buttercream
Chocolate decorations, as needed
Yield: 75 Cakelets
1. Combine the simple syrup, coffee liqueur, 1 tablespoon (15 milliliters) of the coffee extract and the vanilla extract. Set aside.
2. Cut the joconde crosswise into 3 equal strips. Place one of the joconde strips on a paper-lined sheet pan and moisten with 2 fluid ounces (60 milliliters) of the coffee syrup.
3. Evenly spread a thin layer of ganache over the moistened cake. Cover with another sheet of joconde and moisten with 2 fluid ounces (60 milliliters) coffee-vanilla simple syrup.
4. Combine the soft butter cream with the remaining coffee extract and spread evenly over the cake. Cover with another sheet of joconde and moisten with the remaining syrup.
5. Freeze until hard.
6. Invert the frozen cake onto a sheet pan. Trim the edges. Coat the cake with a thin layer of ganache to seal. Heat the remaining ganache to 120°F (49°C) then spread it evenly over the cake with an offset spatula. Let the ganache harden.
7. Cut the cake into small squares, triangles or rectangles measuring approximately 1 x 1 1/2 inches (2.5 to 3.7 centimeters). Garnish with chocolate decorations.
8. Yield: 75 Petit Fours
Notes: Type: Iced Petit Four
Serving Ideas: One of pastry chef Gaston Lenôtre's creations, the l'Opéra cake should be generously moistened with coffee syrup. This intensifies the flavor and improves the cake's keeping properties.
1 fluid ounce Coffee liqueur
1 fluid ounce Coffee extract
2 teaspoons Vanilla extract
1 Full-sheet Joconde
14 ounces Chocolate Ganache, room temperature
1 pound Traditional French Buttercream
Chocolate decorations, as needed
Yield: 75 Cakelets
1. Combine the simple syrup, coffee liqueur, 1 tablespoon (15 milliliters) of the coffee extract and the vanilla extract. Set aside.
2. Cut the joconde crosswise into 3 equal strips. Place one of the joconde strips on a paper-lined sheet pan and moisten with 2 fluid ounces (60 milliliters) of the coffee syrup.
3. Evenly spread a thin layer of ganache over the moistened cake. Cover with another sheet of joconde and moisten with 2 fluid ounces (60 milliliters) coffee-vanilla simple syrup.
4. Combine the soft butter cream with the remaining coffee extract and spread evenly over the cake. Cover with another sheet of joconde and moisten with the remaining syrup.
5. Freeze until hard.
6. Invert the frozen cake onto a sheet pan. Trim the edges. Coat the cake with a thin layer of ganache to seal. Heat the remaining ganache to 120°F (49°C) then spread it evenly over the cake with an offset spatula. Let the ganache harden.
7. Cut the cake into small squares, triangles or rectangles measuring approximately 1 x 1 1/2 inches (2.5 to 3.7 centimeters). Garnish with chocolate decorations.
8. Yield: 75 Petit Fours
Notes: Type: Iced Petit Four
Serving Ideas: One of pastry chef Gaston Lenôtre's creations, the l'Opéra cake should be generously moistened with coffee syrup. This intensifies the flavor and improves the cake's keeping properties.
Last edited by a moderator:
