The Opéra

The Opéra

Level:
Medium
Makes:
Recipe for approximately 20 verrines

Hazelnut Financier Biscuit

Force Noire™ Ganache

Used products: Force Noire™ Ganache

  • 205 g
    35% UHT cream
  • 65 g
    lavender honey
  • 36 g
    glucose

Preparation: Force Noire™ Ganache

Boil

Used products: Force Noire™ Ganache

  • 330 g
    CHD-X50FNOI

Preparation: Force Noire™ Ganache

Pour at 80°C (176°F)

Coffee Mousse

Used products: Coffee Mousse

  • 30 g
    water
  • 40 g
    sugar

Preparation: Coffee Mousse

Boil

Used products: Coffee Mousse

  • 15 g
    instant coffee

Preparation: Coffee Mousse

Add

Used products: Coffee Mousse

  • 90 g
    egg yolks

Preparation: Coffee Mousse

Pour on

Beat with a hand mixer.

Preparation: Coffee Mousse

Then add

Used products: Coffee Mousse

  • 400 g
    smooth whipped cream

Preparation: Coffee Mousse

And

Coffee-Cocoa Nibs Tuile Biscuits

Used products: Coffee-Cocoa Nibs Tuile Biscuits

  • 75 g
    strong espresso
  • 35 g
    35% UHT cream
  • 1 g
    sea salt
  • 65 g
    fine sugar
  • 35 g
    glucose syrup
  • 18 g
    82% butter
  • Q.S.
    red colourant powder

Preparation: Coffee-Cocoa Nibs Tuile Biscuits

Cook at 110°C (203°F)

Used products: Coffee-Cocoa Nibs Tuile Biscuits

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.

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%