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
- 600 grams Whole Milk
- 100 grams Heavy Cream
- 675 grams Cacao Barry Chocolat Amer 60% Dark Chocolate Baking Discs
- 180 grams Softened Butter
Coffee Syrup
- 250 grams Coffee
- 5 grams Instant Coffee
- 200 grams Syrup at 30 Brix
Icing
- 90 grams Maize Oil
- 250 grams Cacao Barry Mi-Amère 58% Dark Chocolate Baking Discs
- 500 grams Cacao Barry Brune Coating Compound
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.