I'm studying the Grand Diplome at Cordon Bleu in London

Today chef Nicolas demonstrated the 2nd of the patisserie dishes we may get in out exam: Gateau Opéra.

This is a multi layered rectangular cake tasting of chocolate and coffee (why coffee? It’s the devil’s liquid. Yuck!)

It consists of a layers of joconde (an almond sponge) soaked with coffee syrup, dark chocolate ganache. more joconde, coffee buttercream, more joconde, then a chocolate glaze and some chocolate piping on top. All the layers are meant to be the same height and it’s technically quite difficult according to the chef.

Here are the chef’s finished gateaux.

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