The Opéra
- Level:
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Medium
- Makes:
-
Recipe for approximately 20 verrines
Hazelnut Financier Biscuit
Force Noire™ Ganache
Used products: Force Noire™ Ganache
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7.2 oz35% UHT cream
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2.3 ozlavender honey
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1.3 ozglucose
Preparation: Force Noire™ Ganache
Boil
Used products: Force Noire™ Ganache
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11.6 oz
Preparation: Force Noire™ Ganache
Pour at 80°C (176°F)
Coffee Mousse
Used products: Coffee Mousse
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1.1 ozwater
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1.4 ozsugar
Preparation: Coffee Mousse
Boil
Used products: Coffee Mousse
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0.5 ozinstant coffee
Preparation: Coffee Mousse
Add
Used products: Coffee Mousse
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3.2 ozegg yolks
Preparation: Coffee Mousse
Pour on
Beat with a hand mixer.
Used products: Coffee Mousse
Preparation: Coffee Mousse
Then add
Used products: Coffee Mousse
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14.1 ozsmooth whipped cream
Preparation: Coffee Mousse
And
Coffee-Cocoa Nibs Tuile Biscuits
Used products: Coffee-Cocoa Nibs Tuile Biscuits
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2.6 ozstrong espresso
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1.2 oz35% UHT cream
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15.4 grsea salt
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2.3 ozfine sugar
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1.2 ozglucose syrup
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0.6 oz82% butter
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Q.S.red colourant powder
Preparation: Coffee-Cocoa Nibs Tuile Biscuits
Cook at 110°C (203°F)
Used products: Coffee-Cocoa Nibs Tuile Biscuits
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1.1 ozpecan nuts
Preparation: Coffee-Cocoa Nibs Tuile Biscuits
When the mix is cold, add
Cook at 160°C (320°F) during 15 mins.
Assembly
At the bottom of the glass, pipe Force Noire™ ganache.
Add the hazelnut financier biscuit cubes.
Then pipe the coffee mousse.
Used products: Assembly
Preparation: Assembly
Repeat this process and then decorate with the tuile biscuit, hazelnut financier biscuit cubes and chocolate decoration made of Extra Bitter Guayaquil 64%
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