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Opéra Passy ™ Martini Glass
Ingredients:
- Milk couverture ELYSEE Lenôtre
- Cocoa powder Noir Intense Lenôtre
- Chocolate Drops
- Dark couverture PASSY™ Lenôtre
- Dark couverture OPERA Lenôtre
Chocolate diamonds
Recipe for 10 Martini glasses.
| Preparation | Ingredients |
| Blend | 35 g butter
14 g icing sugar 1 pinch salt |
| Add | 5 g egg yolks
5 g milk couverture Elysée Lenôtre |
| Mix and fold in | 35 g flour
5 g cornflour 2 g cocoa powder Noir Intense Lenôtre 8 g Chocolate Drops |
| Blend the dough lightly, form into a roll 2 cm in diameter and wrap in plastic film | |
| Refrigerate for at least 2 hours | |
| Glaze the roll with | beaten egg
a little salt |
| Roll in | Granulated sugar |
| Cut out rounds 8 to 10 mm thick | |
| Put them on a baking sheet and bake 15 to 18 min at 170°C | |
| Set aside |
Passy ™ chocolate disk
| Preparation | Ingredients |
| Temper | 200 g dark couverture Lenôtre Passy™ |
| Spread onto a plastic sheet to a thickness of 2 mm | the chocolate |
| Leave to crystallise | |
| Cut out circles 45 mm in diameter | |
| Set aside |
Opera mousse
| Preparation | Ingredients |
| Melt | 55 g dark couverture Lenôtre Opéra |
| Heat up | 30 g milk
15 g basic syrup |
| pour onto the melted chocolate | 160 g light whipped cream |
| Mix in |
Passy™ custard cream
| Preparation | Ingredients |
| Make custard cream with | 215 g milk
75 g single cream 80 g egg yolks 30 g sugar |
| Melt | 145 g dark couverture Passy™ Lenôtre |
| Pour the custard cream onto the melted chocolate whisk | |
| Blend with a bowl mixer | |
| Pour into the glasses immediately |
Passy ™chocolate sauce
| Preparation | Ingredients |
| Melt | 150 g dark couverture Passy™ Lenôtre |
| Heat up | 150 g water |
| Pour onto the melted chocolate | |
| Pour into the glasses at the time of serving |
Assembly
| 1- Diamond cut into 4 | 4 - Passy ™ custard cream |
| 2 - Chocolate disk | 5 - Passy ™ chocolate sauce |
| 3 - Opéra mousse | 6 - Gold leaf |