History & Story
Created by the great Cyriaque Gavillon in 1955, the revolutionary Opéra Cake was avant-garde in its precise, geometric presentation of eight delicately thin layers. When opera lover Andrée Gavillon first tasted the cake, the wife of Cyriaque immediately compared it to the stage of the Opéra Garnier in Paris. Thus, the Opéra Cake was born. Chestnut are at their peak in autumn & winter, the perfect time to add a vibrant twist to the iconic Opéra Cake.
Ingredients & Recipe
Chestnut ganache, chestnut biscuit, chestnut butter cream, white chocolate glace
Texture & Taste
Eight layers of pure deliciousness with a delightfully creamy texture, with the boasting chestnut flavour, provides a delightful mouthfeel with each bite.
How to enjoy?
Allow the cake to stand at room temperature for 10 minutes for the best texture and flavour before serving. Eat all the layers in one go to enjoy a heavenly combination of flavours and textures.
Keeping & Storing
- Should be consumed on the day of purchase
- Store in refrigerator at 1 - 4°C is recommended