Opera Estragon — Pink Tarragon & Red Berry Opera
Arnaud Larher, adapted by JojoM
A modern pink Opera-style entremet: almond dacquoise, almond croquant, tart red-berry crémeux, and a fragrant tarragon–white chocolate ganache, finished with a glossy glaze.
Opera Estragon — Pink Tarragon & Red Berry Opera 💕🍓
A patisserie masterpiece that balances sweet, tangy, and herbal notes in stunning pink layers. The Opera Estragon combines almond dacquoise and croquant with a tarragon-infused white chocolate ganache and tart red-berry crémeux, finished with a glossy pink glaze for a showstopping finish. ✨
A Modern Twist on the Classic Opera Cake
While the traditional Opera Cake celebrates coffee and chocolate, this version swaps them for vibrant red berries and aromatic tarragon. The result? A sophisticated, refreshing entremet that’s both elegant and unexpected — perfect for spring and summer celebrations 🌸.
Every bite layers contrasting textures:
Crunchy almond croquant, tender dacquoise sponge, and silky, tangy crémeux balanced by a smooth herbal ganache. The pink glaze adds a mirror-like finish that makes slicing into this cake pure satisfaction. 🍰
The Magic of Tarragon in Dessert 🌿
Tarragon isn’t just for savory dishes — its sweet anise-like flavor pairs beautifully with berries and white chocolate. The secret lies in the 24-hour cream infusion, which draws out delicate aromatics without bitterness.
When you taste it, you’ll understand why Arnaud Larher calls this one of his favorite modern creations.
Tips for Perfect Results 👩🍳
- Infuse patiently: Let tarragon rest in the cream overnight — it transforms the ganache.
- Layer with precision: Trim each sheet to 20×20 cm for professional-looking slices.
- Glaze while frozen: That’s how you get that sleek, mirror-smooth surface.
- Use a sharp knife: Warm the blade and wipe between cuts for pristine edges.
Serving & Presentation 🍒
Serve slightly chilled so the layers hold structure but the ganache is creamy. Add edible silver leaf or a few fresh berries for a luxurious final touch. Pair with a flute of champagne or a tart berry coulis for contrast — and watch it disappear at the table.
Why You’ll Love This Recipe ❤️
- Combines French technique with modern flavor balance
- Visually stunning, ideal for special occasions or patisserie showcases
- Make-ahead friendly — the flavors improve after a day’s rest
- Offers a light, fruity twist on the traditional Opera Cake
Final Thoughts ✨
The Opera Estragon is the definition of “ça craque... ça crème” — it cracks and creams in harmony. From the first slice, the contrast of sweet, sour, and herbal notes makes it unforgettable. Whether you’re mastering your next entremet or just want a dessert that wows, this pink creation embodies the art of modern French pastry. 🇫🇷💖
Inspired by Arnaud Larher — adapted by JojoM.
Opera Estragon — Pink Tarragon & Red Berry Opera
Arnaud Larher, adapted by JojoMA modern pink Opera-style entremet: almond dacquoise, almond croquant, tart red-berry crémeux, and a fragrant tarragon–white chocolate ganache, finished with a glossy glaze.
Chef's Tips
Infuse the tarragon for a full 24 hours for a clean, sweet-anise aroma—strain well to avoid grassy notes.
Bake dacquoise just until lightly crisp on top; overbaking makes assembly hard and crumbly.
Weigh two identical 20×20 cm squares for neat layers and even slices.
Glaze while the cake is frozen for a smooth, streak-free finish.
Warm a sharp knife and wipe between cuts for perfect portions.
Tools Used
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Ingredients
Almond Dacquoise (pink)
Almond ‘Croquant’
Red Berry Crémeux
Tarragon Ganache (white chocolate)
‘Opera’ Pink Glazing
Assembly & Garnish
Instructions
Bake the Almond Dacquoise
- 1
Heat oven to 200°C/400°F. Line a 20×40 cm tray with a silicone mat.
- 2
Whisk egg whites to soft peaks, slowly add sugar; whip to glossy medium-stiff peaks. Tint pink.
- 3
Sift icing sugar with flour; fold in with almond meal until just combined.
- 4
Spread in an even rectangle to fit tray; bake 10–15 minutes until lightly crisp on top. Cool.
- 5
Trim two neat 20×20 cm squares.
Make the Almond Croquant
- 1
Reduce oven to 180°C/350°F.
- 2
Cream butter and icing sugar; mix in flour to a soft paste.
- 3
Spread to a 20×20 cm square on a lined tray; sprinkle flaked almonds evenly.
- 4
Bake 15–17 minutes until golden. Cool and trim to 20×20 cm.
Cook the Red Berry Crémeux
- 1
Bring berry purée to a boil. In a bowl, whisk whole egg, yolks, and sugar.
- 2
Temper with a little hot purée; return to pan and cook, stirring, to 87°C/188°F.
- 3
Off heat, dissolve soaked gelatine; blend in butter until smooth.
- 4
Cover on-contact and chill 2–4 hours until thick but pipeable.
Infuse & Finish the Tarragon Ganache
- 1
Heat cream with bruised tarragon to steaming; cover and infuse 24 hours in the fridge.
- 2
Strain, bring to a boil, and pour over chopped white chocolate. Stir/emulsify until smooth.
- 3
Cool to a spreadable consistency.
Prepare the Pink ‘Opera’ Glaze
- 1
Melt glazing compound and white chocolate together over a bain-marie.
- 2
Stir in oil and tint to a delicate pink. Keep fluid but not hot for glazing.
Assemble & Glaze
- 1
Line a 20×20 cm frame/tin with acetate. Spread ~0.5 cm of tarragon ganache in the base.
- 2
Add first dacquoise square. Spread an even layer of berry crémeux.
- 3
Place almond croquant; press lightly. Spread remaining ganache; scatter in blackcurrants.
- 4
Cap with second dacquoise. Freeze solid.
- 5
Unmould, invert (ganache side up), and glaze while frozen. Smooth drips.
- 6
Portion before fully defrosted; decorate with silver leaf if using. Thaw in fridge before serving.
Comments & Reviews
Sophie
10/12/2025
Unexpectedly elegant! The tarragon is subtle and makes the berries pop. My guests were obsessed with the colour.
Marco
10/12/2025
Layers sliced super clean once I froze it overnight. Don’t skip the infusion—so fragrant.
Léa
10/12/2025
A showstopper. I reduced the sugar slightly in the crémeux and it was perfect for us.
Nutrition Facts
Serving Size: 1 slice (1/12 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
