Opéra
Poids par feuille 600 g de biscuit
Recipe
Opera almond biscuit
Sift the TPT almond and the flour. Whisk the eggs and the egg whites. Press the mixture with the sugar. Mix the 2 mixtures, the egg whites and the eggs. Add the TPT and the flour. Incorporate gradually at the end the melted butter at 45°C. Bake at 240°C during 6 to 8 minutes. Weight of a layer : 600 g of biscuit. |
Opera butter cream
Boil the whole milk, the sugar and the vanilla pod. Blanch the egg yolks with the sugar. Pour milk on egg yolks. Boil by mixing with a whisk. Add the softened butter. Mix and add gradually the first mixture. Incorporate the Italian meringue and add the natural coffee extract. |
Opera ganache
Boil the whole milk with the cream. Pour on the Chocolat Amer 60%. Mix. At 30°c, add the softened butter. |
Coffee syrup opera
ingredients | preparation |
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Mix the liquid coffee, the instant coffee and the syrup. |
Opera icing
Melt at 30°C the maïs oil, the Favorites Mi-Amer 58% and the Compound Coating Brune. Mix and put in a strainer the mixture. Before candy the opera cake, make sure to smooth the top of the cake with opera butter cream. In order to have a shiny icing, use at 30°C the opera icing. |