CHICORY PECAN OPERA CAKE
- 2 Large sauce pans
- Parchment paper
- Pint container or mixing bowl
- Standing mixer
- Whisk & paddle attachment
- Double boiler
- Pairing knife
- Chefs knife
- Cutting board
- Sheet pan
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.
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.
Pour brewed coffee into a small bowl. Season with simple syrup and salt. Let cool. Transfer to a squeeze bottle and set aside.
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.
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 an 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.