The tuile cookie tutorial from the spring that highlighted Feuilletine are folded into the Chocolate-Hazelnut Crostillant & offer wonderful crunch to this lovely dessert. The Hazelnut-Almond Joconde, the Hazelnut Buttercream & the Coffee Simple Syrup may be prepared in advance then reserved for layering & finishing the cake another time. It is not difficult to prepare however there are many steps that must be accomplished before the final layering & presentation may take place. Hazelnut Opera Cake is a lovely variation of this culinary classic. Although exact origins are unknown, the cake became popular by the French patisserie, Dalloyau in the 20th century. A thin layer of chocolate glaze finishes the cake with the word “opera” piped over the surface.
Gâteau opéra is a French cake cut into small rectangular servings traditionally prepared by layering almond joconde, coffee syrup & coffee buttercream.
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