L ‘ Opera

 

Ingredients:

1 recipe  Jaconde sponge

1 recipe Coffee buttercream

1 cup ganache

1 cup coffee syrup

1/2  recipe L’ opera glaze

50g Melted chocolate

 

 

Instruction: 

1. Assemble per demo. (from bottom to top: melted chocolate, jaconde sponge, (freeze) coffee syrup, coffee buttercream,  jaconde sponge, coffee syrup, ganache, jaconde sponge, coffee syrup, coffee buttercream, (freeze),
2. Pour the l’opera chocolate glaze  on top. 
3. Heat the knife in the torch, then cut the cake in desired length and width.
4. Chill.
5. Make a paper cone; use left out melted chocolate for piping.

 

 

 

Components: 

Jaconde Sponge: 

85g powdered almonds

75g powdered sugar

25g cake flour

120g whole eggs

80g egg whites

10g sugar

30g butter, melted

 

Instruction:

1. Mise en plase:                                                                                                                              a. Dry: powdered almond, cake flour, powdered sugar                                                    b. Egg                                                                                                                                             c. Egg white, sugar                                                                                                                     d. Butter

2. Mix dry ingredients, add egg, mix until cream.
3. Melt the butter in bean marie
4. Whisk egg white, then gradually add sugar, until stiff but not dry.
5. Add egg white mixture to dry and egg mixture. Temper first then add in three batches. Mix in folding technique.
6. Making sure butter is not hot anymore, temper first with a scoop of batter; then mix with all the batter in folding technique. Do not overfold.
7. Transfer on a silpat on a tray. Spread all over the half sheet tray evenly up to the corners of the tray.
8. Bake at 375 F for 12-15 minutes.
9. Check for doneness: springs back; no trace of finger.
10. Remove the jaconde sponge from half sheet tray with off set spatula. Put a parchment paper on another half sheet tray. Flip it.
11. Cut the Jaconde vertically into 3 equal parts.

 

Coffee Butter Cream:

125g  sugar

30g water

45g egg yolks

175g butter

20g coffee essence

 

Instruction:

1. Sugar and water dissolved completely in pot. Put in a medium flame until 118c.
2. Ready egg yolk to mixer bowl; once the sugar and water temperature reaches 110c , start whisking  the egg yolk in high speed, then pour the syrup and water mixture once it reaches 118c.  Mix until it cool down.
3. Add butter to the batter, while whisking in high speed. Scrape from time to time to avoid lumps, then add coffee essence.

 

Ganache:

125g bitter sweet chocolate

75g whipping cream

 

Instruction:

1. Half melt the chocolate
2. Scald the cream; pour into chocolate. Mix until well combine.
3. If mixture is too thick, heat over Bain marie.

 

Simple syrup:

1 cup water

1/2 cup sugar

 

Instruction:

1. Combine water and sugar in a small sauce spot
2. Bring to a boil and cook  until sugar is well dissolved.

 

Coffee Syrup:

1 recipe simple syrup

3 tbsp coffee essence

 

Instruction:

1. Combine the ingredients.

 

L’ Opera glaze:

200g bittersweet chocolate

15g peanut oil

 

Instruction:

1. Fully melt the chocolate in Bain marie.
2. Add peanut oil.