Opera Passion

Pastry recipe

Average preparation time : 20 minutes.

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Opera Passion
Thierry Dumouchel

Thierry Dumouchel

Pastry Chef
Our family-run boulangerie, patisserie and chocolaterie based in Garforth, Leeds was established in 1998 by Thierry Dumouchel, father, owner and well-renowned Chocolatier and Master Baker. Born in ...
  1. Creme Passion for 'Opera Passion'

    Ingredients

    • Egg yolk - 65.9 g
    • Butter - 241.6 g
    • Italian meringue - 109.8 g

    Warm the passion fruit puree.

    Wisk the egg yolk and the sugar like a creme anglaise nearly to the boil . When its still warm, sieve and then whisk until light.

    Add the soft butter and wisk untill light.

    Mix some Italian meringue with, wisk and then fold with a maryse to make it light.
     

  2. Italian meringue for 'Creme passion'

    Ingredients

    • Egg white - 30.5 g
    • Granulated sugar - 61 g
    • Water - 18.3 g

    Boil the water add the sugar and cook to 120°.

    As soon as the sugar and water boils, start whisking the egg white.

    When the sugar is at temperature, poor it gently in the whisked eggs and leave to cool until cold and ready to use.
     

  3. Raspberry Jam for 'Opera Passion'

    Ingredients

    • Granulated sugar - 150 g
    • Lemon juice - 10 g

    Put the raspberry and sugar together and cook slowly until boiling.

    Add the lemon juice, put through the sieve and cool down on a tray.
     

  4. Italienne meringue for 'Opera passion'

    Ingredients

    • Egg white - 27.8 g
    • Granulated sugar - 56 g
    • Water - 16.7 g

    Boil the water add the sugar and cook to 120°.

    As soon as the sugar and water boils, start whisking the egg white.

    When the sugar is at temperature, poor it gently in the whisked eggs and leave to cool until cold and ready to use.

  5. Sirop passion for 'Opera passion'

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 100 g
    • Frozen fruit purée 100% : Passion fruit - 50 g
    • Water - 500 g
    • Stock syrup - 500 g

    Boil the sirop, add the puree and use to spread on the sponge.
     

    In this step

  6. Stock syrup for 'Sirop Passion'

    Ingredients

    • Granulated sugar - 250 g
    • Water - 250 g
  7. Plain Joconde sponge for 'Opera Passion'

    Ingredients

    • Egg - 466.1 g
    • Almond powder - 286.9 g
    • Icing sugar - 286.9 g
    • Egg white - 372.9 g
    • Sugar - 100.4 g
    • Flour T55 - 186.5 g
    • Butter - 100.4 g

    Beat the whole eggs, add the ground almonds and icing sugar.

    Beat the whites to stiff peaks, adding the sugar gradually.

    Sift the flour and melt the butter.

    Mix a little bit of the beaten eggs with the egg, almond and icing sugar mixture, then add the flour, the rest of the egg whites and the melted butter previously mixed with a small amount of the egg and ground almond mixture. 

    Always bake on baking trays, at 240-250°C with the vent closed for 6-8 minutes. (400-810 g per sponge).
     

  8. Glacage opera Blanc for 'Opera passion'

    Ingredients

    • White Chocolate 29% - 120.5 g
    • Carat White (pate a glacer) - 301.2 g
    • Oil - 78.3 g

    Melt everything together and use at 35/40°C.
    Do not allow to set !!
     

  9. Opera Passion

    Recipes for one frame 40*60
    Take three joconde sheet first :

    Cover the first one with carat, put 1/3 sirop and 2/3 of the creme passion on.

    Put 200 g of jam on the seconde sponge sheet.

    Wet the third sponge with the rest of sirop, and add the rest of cream.
     

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