So if it was invented at Dalloyau, then is the recipe in the link that denise_jer posted the "authentic" one? I'm assuming it's the same one as in Dorie Greenspan's Paris Sweets book.Įxtrait de Cafe from Vahine is what I bought (I can't read French! ).
And one of the true signs of patissier/patissiere artistry is how well you can decorate the top of your Opera cake - part of our Intermediate pastry exam at CBP. And did you get Treblit - coffee extract? Yes, that's what's typically used. We made it at Cordon Bleu Paris - under our chef de patisserie who was formerly chef de patisserie at Dalloyau itself. And a classic - invented at Dalloyau to honour the new Paris Opera house - the layers represent the linear architecture of the Opera - which by the way was considered ostentatious and vulgar at its unveiling - and to go off on another tangent is home to honeybees on the roof - you can buy the honey at Fauchon.
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