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Cacao Barry Opéra

Cacao Barry Opéra

Ingredients

Almond Biscuit

  • 450 grams Equal quantities of ground almonds and icing sugar
  • 60 grams Flour
  • 410 grams Whole Eggs
  • 220 grams Egg Whites
  • 40 grams Fine Sugar
  • 65 grams Melted Butter

Butter Cream

  • 390 grams Whole Milk
  • 120 grams Fine Sugar
  • 1 pod Vanilla
  • 240 grams Egg Yolks
  • 120 grams Fine Sugar
  • 1000 grams Softened Butter
  • 150 grams Italian Meringue
  • 50 grams Natural Coffee Extract

Ganache

Coffee Syrup

  • 250 grams Coffee
  • 5 grams Instant Coffee
  • 200 grams Syrup at 30 Brix

Icing

Instructions

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.

Butter Cream

  • Boil together 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.

Ganache

  • Boil the whole milk with the cream, and pour on the Chocolat Amer 60%. Once mixed and reaching a temperature of 30°C, add the softened butter.

Coffee Syrup

  • Mix the liquid coffee, the instant coffee, and the syrup.

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.

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