INGREDIENTS
- Yield:
1 body of 40×30 cm.
- Butter cream:
- – Milk 100 cc.
- – Sugar 110 g.
- – Yolks 4 items.
- – Butter 320 g.
- – Peanut paste 60 g.
- Peanut Joconde Biscuit:
- – Peanut powder 380 g.
- – Impalpable sugar 380 g.
- – Flour 0000 50 g.
- – Eggs 500 g (10 items).
- – Egg white 350 g (12 items).
- – Sugar 50 g.
- – Butter 80 g.
- Darkish chocolate ganache:
- – Chocolate Semi 125 g.
- – Milk cream 125 cc.
- Syrup:
- – Water 300 cc.
- – Sugar 400 g.
- Mounting:
- – Dulce de leche 300 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.
NEW SEASON CAKE! peanut and dulce de leche opera
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. Beat till homogenized and emulsified.
2. Taste with peanut paste. Reserve at room temperature.
Peanut Joconde Biscuit:
1. Combine the peanut 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. Organize 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. Carry the milk cream to a boil.
3. Pour over the chocolate. Combine properly.
Syrup:
1. Carry the sugar and water to the boil till it involves a boil. Taste with espresso.
Mounting:
1. Organize 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 dulce de leche.
3. Cowl with biscuit, repeat meeting with butter cream interspersed with ganache. 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. Adorn 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 a blender.
4. Reserve till prepared to make use of.
