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We will make the king of chocolate cakes, Opera. The explanation is provided with subtitles. Please turn on the subtitles to watch. A contest-winning chef-pastry chef teaches you how to make sweets that never fail. ----- Music : Birth and Death of a Dream by Gradient (Artlist.io) Free 2 month trial now! https://artlist.io/The-763169 ----- Equipment materials used:. 200g pertagrasse novelle bitters (dark) https://amzn.to/2XGOttC Sakai Takako rose pattern spatula, 9 https://amzn.to/3qkJsmZ Yotsuba Fermented Butter 450g (salt free) https://amzn.to/359UwLo BARRY (Cacao Barry) Purte series couverture Pistoles Excelences 55% cocoa 1kg https://amzn.to/3oEgldT 0:00 Making the joconde dough 3:12 How to bake the joconde dough 4:23 How to make the chocolate glaze for coating 5:49 How to make the coffee buttercream 8:54 How to make the coffee syrup 9:53 How to make the ganache 11:22 How to cut the joconde dough 11:55 How to assemble the opera 15:36 Cut and eat 15:55 Recipe Ingredients: Ingredients 1 15cm (6inch) square 1 round● 1 [Joconde dough - Biscuit joconde] 25cm x 25cm, 2 sheets, 2sheets ] 120g almond pudding 120g granulated sugar flour 36g 200g whole egg 100g egg white 28g unsalted butter Coffee syrup 140g granulated sugar 150g water 15g rum 12g instant coffee Coffee butter cream 245g unsalted butter 35g egg yolk 40g granulated sugar 12g starch syrup 25g water 1g vanilla paste 4g instant coffee Chocolate glaze for coating 45-47% heavy cream 20g 20g milk 17g water 17g water 23g granulated sugar 11g sugar syrup Chocolate 55% 48g 48 g parterglasse Ganache 135g chocolate 55 Milk 50g cream 45-47% 25g 42g unsalted butter If you want to make it in a different size 15cm (No. 5) → 18cm (No. 6) = 1.5 times 15cm(No.5) → 21cm(No.7) = 2.25 times 15cm(5inch)→12cm(4inch)=0.67x 15cm(6inch)→18cm(7inch)=x1.5 15cm(6inch)→21cm(8.2inch)=×2.25 15cm(6inch)→12cm(4.7inch) = ×0.67 ---------- The URLs for the above products and other links are Amazon Associates links, using the Artlist Referral Program. It is natural for a patissier to make a delicious and beautiful cake. However, I don't think it can compare to a cake made for a loved one with a lot of feeling. I will teach you how to make a cake for your loved one without fail. After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets. I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier. I'm currently working as an advisor for companies, helping them improve their management and product development, helping them develop their stores, and giving seminars. I love architecture and dancing at the gym (during breaks). Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co. https://pierreapierre.com/ Instagram page https://instagram.com/ishikawa_masayoshi_patissier/ facebook page https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa Channel https://youtube.com/c/IshMas?sub_confirmation=1/ BLOG Patissier's Guide to No-Fail Sweets https://sweets-design.com/ #patissier #recipe