Opera Entremet

Recipe

Created by
  • Marc Pauquet -
  1. Joconde sponge
  2. Ganache
  3. Haelnut-Coffee Mousseline cream
  4. Finishing and assembly:

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.

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