INGREDIENTS
- Efficiency:
1 body of 40×30 cm
- Butter cream:
- – Milk 100 cc.
- – Sugar 110 g.
- – Yolks 4 models.
- – Butter 320 g.
- – On the spot espresso 40 g.
- Joconde biscuit:
- – Almond Powder 380 g.
- – Impalpable sugar 380 g.
- – Flour 0000 50 g.
- – Eggs 500 g (10 models).
- – Egg white 350 g (12 models).
- – Sugar 50 g.
- – Butter 80 g.
- Darkish chocolate ganache:
- – Semi-sweet chocolate 250 g.
- – Milk cream 250 g.
- Syrup:
- – Water 300 cc.
- – Sugar 400 g.
- – On the spot espresso 40 g.
- Water-based cocoa glaze:
- – Water 150 cc.
- – Sugar 280 g.
- – Glucose 280 g.
- – Callebaut bitter cacao 100 g.
- – Impartial gloss 110 g.
- – Unflavored gelatin 46 g.
- – Water to hydrate the gelatin 210 cc.
Discover ways to put together this spectacular opera cake! With buttercream, joconde biscuit, chocolate ganache, syrup and a water-based cocoa glaze that you’ll love!
PROCEDURE:
Butter cream:
1. Make a custard at 85°C with the milk, sugar and yolks. Place in a mixer and beat till chilly. Add the pomade butter.
2. Taste with espresso paste. Reserve at room temperature.
Joconde biscuit:
1. Combine the almond powder with the powdered sugar and the eggs, beat till stiff.
2. Make a French meringue with the egg whites and sugar.
3. Mix the 2 preparations and add the beforehand sifted flour.
4. Add the beforehand melted butter, equalizing densities.
5. Prepare on 6 40 x 30 cm plates with silpat paper and bake at 190º c till golden brown. Take care that it doesn’t dry out. Quick cooking.
Darkish chocolate ganache:
1. Finely chop the chocolate.
2. Deliver the milk cream to a boil.
3. Pour over the chocolate. Combine nicely.
Syrup:
1. Deliver the sugar and water to the boil till it involves a boil. Taste with espresso.
Mounting:
1. Prepare a biscuit sheet on the plate, beforehand lined, on the underside, with a skinny layer of chocolate. Drizzle with syrup. Cowl with a skinny layer of buttercream.
2. Superimpose one other biscuit and soak once more. Cowl with 150 gr. of ganache.
3. Repeat the sequence and end with a skinny layer of butter cream to waterproof the biscuit.
4. Put within the freezer for 3 hours.
5. Cowl with cocoa glaze and let it gel.
6. Portion into 11 x 3 cm ingots.
7. Beautify with chocolate slabs or curlers.
Water-based cocoa glaze:
1. Place the water and sugar in a saucepan. Dissolve, add glucose, and produce to 105°C.
2. Add the sifted cocoa and blend. Soften the glitter gel and incorporate it.
3. Hydrate the gelatin in water and dissolve at 50°C. Add the dissolved gelatin to the glaze and go by means of a blender.
4. Reserve till prepared to make use of.
