Opinel: The French Tradition That Inspired Chef Pierrick Boyer
Born and raised in France, Chef Pierrick Boyer grew up with Opinel by his side. For him, Opinel is more than just a brand - it is a part of his family's heritage. And now, as an award-winning pastry chef, he continues to use Opinel in his daily work at Reverie Cafe, his venture that fuses the delicacy of fine French patisseries with the indulgence of modern-Melburnian brunching.
Opinel's simple and elegant designs perfectly complement Chef Boyer's passion for crafting beautiful and delectable pastries. And as he brings the authentic French flavour to Melbourne's food scene, Opinel remains a constant inspiration for him.
The Opinel brand has been around since 1890, founded by Joseph Opinel in Savoie, France. The brand's signature wooden handles and stainless steel blades have become a symbol of French craftsmanship and quality. Chef Boyer's love for Opinel is rooted in its rich history and the unique connection it has with his upbringing.
And now, he shares a special recipe that he created for his daughter - the Charlotte Tiffany Cake. This gluten and nut-free cake is perfect for making memories with your loved ones while using Opinel in the kitchen.
Ingredients then Method.
GLUTEN, NUT-FREE SPONGE
Egg white 50 g
Caster sugar 45g
Egg yolk 35 g
Gluten-free flour 40 g
Butter 20 g
To make the cake, start by making the sponge. To make this sponge, start by melting the butter and keeping it at a cool and melted temperature. In a separate bowl, whisk together the egg whites and caster sugar until they form soft peaks. Then, add the egg yolks and continue to whisk until everything is well combined.
Next, fold in the gluten-free flour, followed by the cold melted butter (or regular butter, if you prefer). Be sure to mix everything thoroughly until there are no lumps or dry bits left in the batter. Line a baking tray with silicone paper and pour the batter onto it, spreading it out to the size of your cake. Bake the sponge at 180°C until it is golden brown.
BLUEBERRY JELLY JAM
Fresh or frozen blueberry 75 g
Caster sugar 20 g
Lemon juice 5 g
Corn starch 2 g
Gold gelatine 5 g
First, you need to boil the blueberries and sugar together in a saucepan until the mixture becomes puree. Then, add the cornstarch and lemon juice to the mixture and boil it for another minute. After that, add the strained, softened gelatine to the mixture and stir until it dissolves.
Next, pour the warm blueberry jelly jam onto the sponge inside the cake ring. Spread it evenly and let it cool before adding the blueberry cream layer. The blueberry jelly jam adds a burst of tangy sweetness to the cake and complements the other layers perfectly.
The use of gold gelatine is an essential part of this recipe as it gives a smooth, silky texture to the jelly jam layer. The cornstarch helps to thicken the mixture and stabilises it. This layer is an important part of the cake as it acts as a barrier between the sponge and the blueberry cream layer, ensuring that the cake stays moist and delicious.
BLUEBERRY CREAM
Egg 1
Caster sugar 20 g
Blueberry puree 50 g
Lemon juice 5 g
Gold gelatine 2 g
Butter 25 g
Now it's time to make the blueberry cream, which will add a burst of fruity flavour to the cake. First, boil the blueberry puree and lemon juice in a small pot. In a separate bowl, mix the egg and caster sugar together. Once the blueberry puree mixture has come to a boil, pour it over the egg mixture while continuously whisking to prevent the egg from scrambling.
Next, transfer the mixture back to the pot and cook it over medium heat, constantly stirring, until it thickens and coats the back of a spoon. Remove the pot from the heat and stir in the softened gold gelatine and butter until they are fully incorporated.
Pour the blueberry cream into a round mould or directly into the cake ring on top of the blueberry jelly jam layer. Spread it evenly with a spatula, making sure it reaches the edges. Set it aside to cool and set it before moving on to the next layer.
DARK CHOCOLATE & BLUEBERRY MOUSSE
Anglaise cream 50 g
Blueberry puree 55 g
Gold gelatine 5 g
Dark chocolate 120 g
Whipped cream 266 g
For the dark chocolate and blueberry mousse, start by mixing warm anglaise cream with softened gelatine to the hot melted chocolate and half of the whipped cream. Mix well and then add the remaining whipped cream before folding everything together with a spatula. Finish the mousse in a cake ring and let it set in the freezer before glazing.
TIFFANY BLUE GLAZE
Whole milk 100 g
Thicken cream 250 g
Caster sugar 200 g
Glucose 20 g
Corn starch 20 g
Gold gelatine 10 g
Blue & green colouring 2 g
First, combine the milk, sugar, cream, and glucose in a pot and bring to a boil. Add the cornstarch to thicken the mixture, then add the softened gelatine. Use a stick blender to blend the mixture until smooth, adding the blue and green food colouring to reach the desired Tiffany blue colour.
Make sure the glaze is at 28°C before pouring it over the frozen cake.
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Then, bon appétit – you’ve made the special Charlotte Tiffany Cake.
By using Opinel, Chef Boyer adds an extra layer of tradition and authenticity to this delicious recipe. As you create this cake with your loved ones, take the time to appreciate the simple and timeless beauty of Opinel and how it has inspired generations of French families and chefs.
Experience the French heritage and craftsmanship that has inspired Chef Pierrick Boyer at Reverie Cafe, with locations in Prahran and Doncaster, and taste his creations that are made with love, passion, and Opinel.
Knives used for this recipe
No.08 Stainless Steel Folding Knife
Spreading Knife N°117 Natural Beech
