Opéra, the emblematic dessert of French pastry
The exact origin of Opéra is somewhat disputed, but it is widely attributed to the famous pastry chef Gaston Lenôtre, who popularized it in the 1950s. However, some sources mention that the Dalloyau patisserie also played a key role in its creation and spread, claiming that a chef from their house invented it in 1955.
The name “Opéra” is said to have been chosen in reference to the Palais Garnier, the Opéra national de Paris, because of its elegant allure and complexity, which could evoke a refined artistic performance.
The traditional Opéra recipe
A timeless classic, the Opéra cake is traditionally composed of successive layers of almond joconde sponge, chocolate ganache, coffee butter cream and chocolate glaze. This harmonious combination of ingredients creates a veritable symphony of flavors and textures, which explains the enduring success of this refined dessert.
Elegant and sophisticated, Opéra is a true celebration of French pastry skills, perfectly combining rich flavors and aesthetics.
Opera with St-Rémy® brandy
Pastry chef Maxime Maniez (Fleur de Loire, Blois) presented his version of Opéra with St-Rémy® brandy during his demonstration in China last December at our importer SINODIS.
Offered as a Caketail to accompany an iced coffee or a cocktail with St-Rémy® XO brandy, the recipe combines an almond sponge soaked in coffee syrup with two ganaches: one chocolate and St-Rémy® brandy, the other coffee-flavored.
The St-Rémy brandy, with its exquisite aromas of gingerbread, candied apricots and dates, and its spicy notes, is the perfect complement to the coffee, chocolate and dried fruit flavors of this recipe.
To accompany this dessert, St-Rémy XO Old Fashioned is the ideal cocktail.
