Chicory Pecan Opera Cake
Pecan Joconde, Chicory, Chocolate Ganache, Pâte à Bombe Coffee Buttercream, Candied Pecans
Pastry Chef Amanda Perdomo of Cool World | Brooklyn
Adapted by StarChefs | january 2023
INGREDIENTS:
Candied Pecans:
138 grams pecans
100 grams sugar
Sea salt
Pâte à Bombe Coffee Buttercream:
400 grams sugar
50 grams whole eggs
120 grams egg yolks
700 grams tempered butter
Espresso paste
Salt
Chicory Soak:
Brewed chicory coffee
Simple syrup
Salt
Pecan Joconde:
250 grams whole eggs
110 grams powdered sugar
50 grams granulated sugar
132 grams egg whites
50 grams all-purpose flour
150 grams ground pecans
Salt
Chocolate Ganache:
10 ounces TCHO chocolate
16 ounces heavy cream
1 ounce tempered butter
Salt
1 ounce glucose
To Assemble and Serve:
Espresso powder
Maldon sea salt
METHOD:
For the Candied Pecans:
In a large saucepan over high heat, combine all ingredients and 38 grams water. Stir constantly until water has evaporated and sugar has crystallized. Reduce heat and continue stirring until sugar has caramelized and all pecans are evenly coated. Pour mixture on a parchment-lined sheet tray. Sprinkle with flaky sea salt. Let cool. Once hardened, transfer to pint containers and refrigerate.
For the Pâte à Bombe Coffee Buttercream:
In a saucepan over medium flame, heat sugar and 150 grams water until mixture reaches 235°F. In the bowl of a stand mixer fitted with a whisk attachment, combine whole eggs and egg yolks. Slowly stream in hot sugar mixture until fully incorporated. Once mixture is completely cooled, add in butter, one piece at a time, until fully incorporated and glossy. Season with espresso paste and salt. Transfer to a nonreactive container and refrigerate.
For the Chicory Soak:
Pour brewed coffee into a small bowl. Season with simple syrup and salt. Let cool. Transfer to a squeeze bottle and set aside.
For the Pecan Joconde:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, whip whole eggs and powdered sugar until thick. Transfer to a bowl and set aside. In the bowl of stand mixer fitted with a paddle attachment, whip granulated sugar and egg whites until stiff peaks form. Set aside. In a large mixing bowl, combine ground pecans, flour, and a pinch of salt. Slowly whisk in yolk mixture until fully incorporated. Gently fold in egg whites until a foamy, light batter forms. Spread cake batter onto a parchment-lined sheet tray. Bake 10 minutes. Let cool.
For the Chocolate Ganache:
In a bain marie, add chocolate and gently melt. Slowly stir in cream, butter, and glucose until fully emulsified. Season with salt. Let cool until desired texture and viscosity is achieved.
To Assemble and Serve:
Whip and temper Pâte à Bombe Coffee Buttercream. Cut Pecan Joconde into four pieces. Place the first layer in a plastic-wrap lined loaf pan. Squeeze Chicory Soak over the cake and let soak 2 minutes. Using a offset spatula, evenly spread 170 grams Pâte à Bombe Coffee Buttercream. Layer second piece of Pecan Joconde followed by170 grams Chocolate Ganache. Place third layer of cake on top. Squeeze Chicory Soak over Pecan Joconde and let soak 5 minutes. Finally, spread 170 grams Pâte à Bombe Coffee Buttercream. Wrap pan in plastic wrap and refrigerate overnight. The next day, flip the pan onto a cake board or desired serving plate. Spread Pâte à Bombe Coffee Buttercream across the top of the cake, making sure to leave the sides bare. Let set. Melt Chocolate Ganache over a double broiler and pour over top of cake. Refrigerate. When cake is set, trim edges and cut into slices. Top slice with Candied Pecans, espresso powder, and sea salt.
