- Opera:
- Biscuit Jaconde (2 plaques 60 x 40)
- 560 g ground almonds
- 460 g Icing Sugar
- 160gms Flour
- 16 egg yolks
- 100 g Icing sugar
- 16 egg whites
- 160 g sugar
- 120 g melted unsalted butter
- Ganache:
- 500gm Callebaut Chocolate
- 400gm Cream
- Infusion syrup
- 150 g of coffee
- 360 g syrup
- Crème au Beurre:
- 6 egg yolks
- 180 g caster sugar
- 80ml water
- 450 g unsalted Butter
- Coffee essence
- Decoration/finishing:
- Chocolate glaze
- Gold leaf
Opera by Harpal Pollard at La Roche
Ingredients
Method
Sieve the dry ingredients, ground almonds, icing sugar and flour
Make a sabayon with egg yolks and 100g icing sugar
Make a meringue with the egg whites and caster sugar
Fold the meringue and dry ingredients alternatively to the saboyon, making sure you do not loose air
Lastly add the melted butter.
Spread on to 2 sheets of baking trays and bake for 12 mins at 180 degrees
Make the French coffee butter cream, Ganache , syrup
Take the sheets and divide them into halves.
Spread Ganache and coffee butter cream alternatively with the jaconde in between, making sure each sheet of jaconde is syrup'd with the coffee syrup
Lastly put in the freezer or fridge until needed to finish.
Finish with the glaze, cut and add the gold leaf
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