Opéra Passy:

Paul Calder

Paul Calder

22nd July 2011

Opéra Passy:

Layers of Chocolate in a Martini Glass served with a Chocolate Diamond
Yoghurt Biscuit, Orange Sorbet & Golden Truffle
Ingredients & preparation methods
(4*portions)
Assembly
0 - Gold Leaf
1 - Chocolate Diamond
2 - Chocolate Disk
3 - Opéra Mousse
4 - Passy Custard Cream
5 - Passy Chocolate Sauce
6 - Yoghurt Biscuit
7 - Orange Sorbet
8 - Orange Tuile
9 - Gold Leaf chocolate Truffle
10 - Orange Isomalt Half Hazelnut

Ingredients

  • see below

Method

Chocolate diamonds
Blend
17.5g butter
7g icing sugar
1/2 pinch salt
Add
2.5g egg yolks
2.5g milk couverture Elysée Lenôtre
Mix and fold in
17.5g flour
2.5g corn flour
1g cocoa powder Noir Intense Lenôtre
4g Chocolate Drops
Blend the dough lightly, form into a roll 1.25cm in diameter and wrap in plastic film
Refrigerate for at least 2 hours
Glaze the roll with Beaten egg
a little salt
Roll in Granulated sugar
Cut out rounds 6 to 8 mm thick
Put them on a baking sheet and bake 15 to 18 min at 170°C
Passy chocolate disk
Temper
100g dark couverture Lenôtre Passy
Spread the chocolate onto a plastic sheet to a thickness of 2 mm
Leave to crystallise
Cut out circles 25mm in diameter
Passy chocolate sauce
Melt
75g dark couverture Passy Lenôtre
Heat up
75g water
Pour onto the melted chocolate
Opera mousse
Melt
27.5g dark couverture Lenôtre Opéra
Heat up
15g milk
7.5g basic syrup
Pour onto the melted chocolate
80g light whipped cream
Mix in
Passy custard cream
107.5g milk
32.5g single cream
40g egg yolks
15g sugar
Melt
72.5g dark couverture Passy Lenôtre
Pour the custard cream onto the melted chocolate whisk
Blend with a bowl mixer
Pour into the glasses immediately
Pour into the glasses at the time of serving
Cocoa Truffles
Cocoa powder Extra Brute
Dark origin couverture Saint-Domingue
Recipe
Use the cocoa powder Extra Brute to obtain an attractive reddish finish for your product.
Boil
100g liquid 35 % fat cream
32.5g fresh butter
42.5g invert sugar
32.5g whole milk
10g liquid glucose
Cool to 85°C
Pour onto
225g dark origin couverture Saint-Domingue
Mix
The ganache well
Pipe about 67 truffles when the ganache is perfect
Allow the truffles to cool for 12 hours
Enrobe the truffles with a tempered dark origin couverture Saint-Domingue
Roll them in Cocoa powder Extra Brute
Cocoa Truffle stick
Make a 20cm long axis* of 1mm. cut it into
Orange sorbet
Rind of orange
100g caster sugar
166ml orange juice
10ml olive oil
Juice of lemon
Place all the ingredients in a pan bring to boil, simmer for a few minutes and then remove from heat.
Transfer to a blender and blend until smooth.
Pass though a fine sieve into a bowl set over a bowl of ice.
Churn in an ice cream machine.
Fake orange sorbet
157ml solid shortening (Crisco)
157ml light corn syrup (Karo)
453 g granulated sugar
453 g powdered sugar
Blend shortening and corn syrup together.
Mix and knead in sugars.
Adjust amounts of sugars as needed to get the look you desire.
Tint with food paste
Orange Tuile
10 ml orange juice (preferably freshly squeezed)
Zest of one large orange
5 ml Grand Marnier
25 grams granulated white sugar
10 grams unsalted butter, melted
20 grams sliced almonds (finely chopped) optional
12.5 grams sifted all-purpose flour
Butter well a cookie sheet by using a pastry brush dipped in melted unsalted butter. (Make sure your cookie sheet is well greased or else the cookies will stick.) Preheat oven to 350 degrees F (l80 C) and place the oven rack in the centre of the oven.
In a large measuring cup mix all the ingredients together. Let the dough rest for 10 - 15 minutes. Drop about 1 teaspoon of dough onto cookie sheet. Using a wet fork press thinly into a round shape (Have a bowl with water close by to keep wetting your fork) it is very important to spread the batter very thinly. The dough should be the thickness of the almond. Only put four cookies per baking sheet as they spread and have to be rolled onto a rolling pin immediately upon removing from the oven (while still warm).
Bake until golden brown, about 7 minutes. Rotate the cookie sheets front to back halfway through the baking period. While these are baking prepare your next sheet.
Remove from oven and have a rolling pin and spatula or pancake turner close by. Cool the cookies for about 30 seconds to one minute, until they can be lifted without tearing, but are still flexible. Place each cookie on top of the rolling pin and gently press to get the curved shape. Quickly do the other three cookies. If cookies become too rigid to roll, return them briefly to the oven to soften.
When cool transfer to cooling rack.
Yoghurt Biscuits
50 g loose flour
60 g pomade butter
50 g caster sugar
30 g Yopol
Mix all the ingredients in a bowl and knead until obtaining a fine mixture.
Spread to a thickness of 0.2 cm.
Freeze and cut with a mould in the shape of a biscuit.
Spread on top of an oven tray with a Silpat.
Cook in the oven at 120 °C for 25 min.
Keep in a hermetically sealed container in a cool, dry place.
Crumiel handkerchiefs
Crumiel
Sprinkle Crumiel on top of a tray with a Silpat and put in the oven for 4 min at 150 °C.
While it is still soft, spread to obtain handkerchiefs.

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