Raspberry couli that the chefs made helped greatly for plating the opera cakes. However, with the help of Samael, our stewart, we were able to get it through on time with great team work.

Getting out the desserts out to the dining room was bit rushed due to delay of cake productions and plating ideas. Each team had many steps that needed to be taken care of that time went out a bit at the end. The mise en place was piece of cake but the process and the procedures of making all the cakes were lot to take in. The trigger ingredients included dairy, cherries, nuts (almonds & hazelnuts), Kirsch, raspberries, and framboise. Samael, the stewart of the day prepared the cherry sauce, Chantilly cream, and mint for tipping garnish at the end. Framboise has raspberry French buttercream, apricot jam, and bread crumbs. Gateau Mascotte and Gateau Framboise both has separated egg foam sponge cakes, but Mascotte has praline French buttercream, Kirsch syrup soak, and almonds. Opera cake is made up with layers composed of biscuit jaconde, heavy gnache, sweet chocolate, and mocha buttercream.

The desserts were Opera cake, Gateau Mascotte cake, and Gateau Framboise. This week’s production was layered cakes. In short: Gavillon reduces the sugar, removes the alcohol and gives it a rectangular shape.īut five years later, Gaston Lenôtre created his own Opera House and claimed paternity.Michelle and Frank were the Chef this week. Meanwhile, his wife (Andrée), named the creation after the dancers at the Opéra Garnier in Paris, who frequented the store.Īt the time, this cake was seen as avant-garde, not only because of its shape, but also because of the ingredients used. In short: he worked on his new creation (the Opéra) by superimposing different layers, in order to create an exquisite dessert in which all the flavors could be enjoyed in one go. In other words, he revolutionises the codes of confectionery: no more round, large and extravagant cakes. Meanwhile, his son ran the Dalloyau house, one of the oldest in France.Ĭyriaque was an artisan in modernising the cakes of the time. Opéra's story begins in 1955, with Cyriaque Gavillon.Ĭyriaque Gavillon's father was the pastry chef at the Ritz.

Opera cake history