Opera Entremet
- Level:
-
Easy
Joconde sponge
Ingredients: Joconde sponge
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250 galmond powder
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250 gicing sugar
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70 gflour
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20 ginvert sugar
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170 gwhole egg(s)
Preparation: Joconde sponge
Whip all together until frothy.
Ingredients: Joconde sponge
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50 gbutter melted at 35°C
Preparation: Joconde sponge
Fold in.
Ingredients: Joconde sponge
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220 gegg white
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50 gsugar
Preparation: Joconde sponge
Whisk to soft peaks.
Combine both mixtures.
Spread out 600 g on 56*35 cm baking tray covered with a Silpat sheet.
Bake at 250˚C for 5-7’ in a convectional oven.
Remove from tray directly after baking.
Ganache
Ingredients: Ganache
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500 gcream
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50 gbutter
Preparation: Ganache
Boil and pour over.
Ingredients: Ganache
Preparation: Ganache
Emulsify.
Haelnut-Coffee Mousseline cream
Ingredients: Haelnut-Coffee Mousseline cream
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220 gegg yolks
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20 gsugar
Preparation: Haelnut-Coffee Mousseline cream
Emulsify.
Ingredients: Haelnut-Coffee Mousseline cream
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90 gcorn starch
Preparation: Haelnut-Coffee Mousseline cream
Min in.
Ingredients: Haelnut-Coffee Mousseline cream
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825 gmilk
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90 gsugar
Preparation: Haelnut-Coffee Mousseline cream
Bring to boil and temper with egg yolk mixture.
Bring the whole to boil agin and cook a custard.
Ingredients: Haelnut-Coffee Mousseline cream
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65 gbutter
Preparation: Haelnut-Coffee Mousseline cream
Add.
Ingredients: Haelnut-Coffee Mousseline cream
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220 gbutter
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70 gcoffee
Preparation: Haelnut-Coffee Mousseline cream
Fold in once the custard reached 30˚C
Finishing and assembly:
The recipe is for 2 frames of 10*30 cm.
Place one sheet joconde sponge at the bottom. Cover with chocolate ganache. Place a second sheet of joconde sponge. Cover with some praline-coffee mouseline cream. Repeat this twice to have three layer mouseline cream. Finaly glaze with remaining chocolate ganache. Cut into 2.5 cm slices and decorate to taste.
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