Over the years, the Clichy inspired many imitations, most notably the one from Dalloyau, who sold a very similar dessert under the name L'Opéra (in honor of the Paris Opera).Ĭlichy was also responsible for creating other cakes, most notably the Paris. The cake, with Clichy's signature across the top, won a silver medal and became the signature cake of his shop on the boulevard Beaumarchais. Louis Clichy premiered his now famous gâteau at the Exposition Culinaire of 1903 in Paris. To conclude, I would like to pose a question to Confiseur: What is the purpose of diluting the cream w/ milk in your glaze? Why not use pouring cream alone?

Recommended to us couverture in the ganache? Butter also? In the glaze, I like to use a Barry-Callebaut for coating, although most often it’s going to be Lindt 70% cocao. flavours.)Īnyway, reverting to the topic at hand: First of all, when making the joconde biscuit, do we use ground almonds, or almond “flour” in the batter? Second, do we use a flavoured 16° syrup or variation thereof? I will readily admit that, in most instances, I’ve somewhat simplified the technique from the get-go by baking a fairly straightforward almond génoise, brushing the layers w/ an coffee syrup (i.e., granulated sugar dissolved in hot espresso Cognac can be added), sandwiching layers & top w/ coffee buttercream, freezing briefly to firm it up covering w/ bittersweet choc ganache, and then, finally, pouring over a glaze (bittersweet + butter). (Although now I think it’s more likely to be either a triple-layer choc cake filled w/ ganache and covered by a Grand Marnier-white choc buttercream or a brown-sugar-&-pecan bourbon torte – w/ the view of targetting some of his fav. My best friend’s birthday will be celebrated later this month, and I was considering the Opéra for that party. Last week I spent some time looking through my notebooks for remarks I’ve recorded on this preparation.

I have long-understood that this elegant cake is a registered classic (created a century ago by Clichy), revived by Gaston Lenôtre back in the 1960s. Stscam's glaze ought to provide a nicely glossed finish.

I will concur w/ Sinclair & stscam re their preferences for coating a Gâteau Opéra.

Opera cake variations