Time for a little dessert isn't it? Like the famous l'opera gateaux.I keep thinking about pastry geometrie...
I tried opera cake at Sadaharu Aoki's patisserie
on 35, rue de Vaugirard, 75006 Sadly, I cannot report how it tasted.I was too busy admiring it's perfect architecture and lovely dimensions.
But Dalloyau renamed it after the grand Paris Opera
and is reknown for their version.Every French patisserie makes a version of this popular multi-layered chocolate decadence. L'Epicerie has a monster version...
I would love to figure out why a squared cake in the US connotes an
office party birthday? Where is the panache? Where's the ganache?
Pierre Herme makes what looks like an opera cake but he changes the equation. It's called the Carrement Chocolat, it is not layered.
Inside is: (biscuit "molleux chocolat", creme onctueuse au chocolat, mousse au chocolat, fine feuilles de chocolat craquant) I see the word feuille / leaves, so it must be layered? I brought the petit four version home to paint...There's nothing like the challenge of painting a square object on a rectangular piece of paper.If you think you'd like to make this cake, Dorie Greenspan has documented Dalloyau's recipe in her book, Paris Sweets. Here's what's inside those layers:
Not exactly "a piece of cake" to make!
BONJOUR L'Opera GATEAUX!