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Opéra
Ingredients:
- Dark chocolate Chocolat Amer
- Dark Compound Coating
-
Dark couverture
Favorites
Mi-Amère
Opéra almond sponge cake
| Preparation | Ingredients |
| Sift together | 450 g TPT almonds half and half
60 g flour |
| Beat | 410 g whole eggs |
| Whip up | 220 g egg whites |
| Add | 40 g fine-granulated sugar |
| Mix together | egg whites
eggs |
| Add | almonds
flour |
| Add gradually | 60 g butter at 45°C |
| Bake at 464° F for about 6 to 8 minutes |
The weight of one sponge-cake sheet is 211/2.
Opéra butter cream
| Preparation | Ingredients |
| Boil together | 390 g whole milk
120 g fine-granulated sugar 1 vanilla bean |
| Mix | 240 g oz egg yolks
120 g fine-granulated sugar |
| Bring back to boil while mixing it with a whisk | |
| Cool with the electric beater until it is completely cold | |
| Add | 1000 g soft butter |
| Mix them together, adding to the first part gradually | |
| Add | 150 g Italian meringue |
| In order to make coffee Opéra butter cream, add | 50 g natural coffee essence to one kilogram of butter cream |
.
Opéra ganache
| Preparation | Ingredients |
| Boil together | 600 g whole milk
100 g 35 % fat cream |
| Pour onto | 675 g dark chocolate Chocolat Amer |
| Mix them well | |
| At a temperature of 30°C, add | 180 g soft butter |
Opéra coffee syrup
| Preparation | Ingredients |
| Mix | 250 g liquid coffee
200 g syrup at 86°F 5 g instant coffee |
Opéra icing
| Preparation | Ingredients |
| Melt at 30°C | 500 g Dark Compound Coating
250 g dark couverture Favorites Mi-Amère 90 g corn oil |
| Mix the compound glaze and pass it through a fine
sieve |
|
| Before glazing the Opéra, smooth its surface with | coffee butter cream |
| In order to make the Opéra icing shine, use it at 30°C |