Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- An iconic French entremet, crafted in traditional pastry style with 11 preparation steps alternating layers of biscuits, creams, and glaze.
- A dessert featuring a play of 3 distinct textures with bold, balanced flavors: coffee-soaked biscuit, coffee buttercream, and dark chocolate ganache.
- Individual portion, no unmolding required.
Recipe steps
Step 1
Create concentric circles using a cocoa coulis. Add a few dots of bitter orange compote in a graphic pattern.
Step 2
Pipe a small dot of cream onto two thin chocolate squares to secure them to each end of the Opera dessert.
Step 3
Pipe dots of whipped chocolate ganache in a staggered pattern using a plain nozzle, then sprinkle with chocolate crumble pieces, chocolate shavings, and caramelized hazelnuts for added crunch.
Chef's tip
Bitter orange confit : peel the oranges and set aside the flesh, cut into quarters. Blanch the peels 2 to 3 times to remove bitterness. Place everything in a saucepan with 4 liters of water and 2 kg of sugar. Simmer gently for 2h.
Let sit in the syrup for 24 hours, then drain and blend.
Adjust the texture by adding a bit of syrup if necessary
