Opera Entremet

Joconde sponge

ingredients	preparation
250g almond powder 250g icing sugar 70g flour 20g invert sugar 170g whole egg(s)	Whip all together until frothy.
50g butter melted at 35°C	Fold in.
220g egg white 50g sugar	Whisk to soft peaks. Combine both mixtures.
Spread out 600 g on 56*35 cm baking tray covered with a Silpat sheet. Bake at 250˚C for 5-7’ in a convectional oven. Remove from tray directly after baking.

Ganache

ingredients	preparation
500g cream 50g butter	Boil and pour over.
500g C811NV	Emulsify.

Haelnut-Coffee Mousseline cream

ingredients	preparation
220g egg yolks 20g sugar	Emulsify.
90g corn starch	Min in.
825g milk 90g sugar	Bring to boil and temper with egg yolk mixture. Bring the whole to boil agin and cook a custard.
65g butter	Add.
220g butter 400g PRA 70g coffee	Fold in once the custard reached 30˚C

Finishing and assembly:

The recipe is for 2 frames of 10*30 cm.
Place one sheet joconde sponge at the bottom. Cover with chocolate ganache. Place a second sheet of joconde sponge. Cover with some praline-coffee mouseline cream. Repeat this twice to have three layer mouseline cream. Finaly glaze with remaining chocolate ganache. Cut into 2.5 cm slices and decorate to taste.

Opera Entremet

Recipe

Joconde sponge

Ganache

Haelnut-Coffee Mousseline cream

Finishing and assembly:

Discover more recipes

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Opera Entremet

Recipe

Joconde sponge

Ganache

Haelnut-Coffee Mousseline cream

Finishing and assembly:

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