Opéra
Ingredients
Joconde Biscuit
- 440 g egg
- 160 g egg yolk
- 350 g sugar fine granulated sugar
- 440 g almond powder
- 200 g flour
Meringue for the biscuit
- 250 g egg white
- 200 g sugar fine granulated sugar
Syrup
- 8 dl espresso coffee
- 300 g sugar fine granulated sugar
- 20 g Kaluha or other coffee liqueur
Ganache
- 340 g chocolate dark and chopped into small pieces
- 2.4 dl milk
- 80 ml cream
- 40 g butter soft
Butter cream meringue
- 40 ml water
- 100 g sugar fine granulated sugar for the water
- 70 g egg white
- 25 g sugar fine granulated sugar for the egg white
Butter cream
- 5 pieces of egg yolk
- 240 g sugar fine granulated sugar
- 1 dl water
- 360 g butter soft
- 20 g instant coffee
- 1 cup espresso
Glaze
- 800 g chocolate 52%
- 100 g palm oil
- 100 g peanut oil
Instructions
Joconde Biscuit
- Preheat the oven to 200°C, hot air setting.
- Place the egg, egg yolks, ground almonds and sugar in the mixing bowl of a standing mixer. Beat on high speed, 15 minutes, and pour the batter into a bowl.
Merengue for the joconde batter
- Beat the egg whites until stiff and gradually add the sugar.
Continue joconde batter
- Add the merengue to the batter. First stir in a quarter well and then carefully fold in the rest.
- The batter is enough for 2 cakes of 30x40 cm. Prepare 3 baking trays of 30x40 cm per cake with baking paper. Pour half of the batter over three baking trays. Level with a palette knife and bake in an oven. If you're doing a few at a time, swap them halfway through the baking time. Bake for a total of 10-12 minutes. Bake the second pie in the same way. You can let the cake cool and freeze it for later use.
Syrup
- Make the coffee and mix in the sugar and liqueur.
Ganache
- Bring the milk and cream to the boil together. Pour the milk in dashes over the chocolate and stir until the chocolate is absorbed. Then add the softened butter little by little and stir well. Then set aside.
Butter cream
- Place the water and sugar in a heavy-bottomed saucepan and heat over medium heat. Cook to 118°C.
- When the water is 110°C, beat the egg whites with the sugar until stiff peaks form.
- Then slowly add the sugar mixture while the mixer is running. Run the mixer until the meringue is at room temperature.
- Beat egg yolks on high speed in stand mixer.
- Place the water and sugar in a heavy-bottomed saucepan and heat over medium heat. Cook to 118°C.
- Then slowly pour in the water-sugar mixture while the mixer is running. Run the mixer until the mixture is white and slowly runs off the whisk.
- Add the softened butter little by little and beat until all the butter is incorporated and you have a smooth cream.
- Add the egg yolk mixture to the butter and mix on low speed until the cream is fluffy.
- Add the cold meringue. First 1/4 and stir this well. Then the rest and carefully fold it in.
- Cover the cream with plastic wrap and store at room temperature.
- Then add the instant coffee and espresso and stir well.
Glaze
- Melt the chocolate in a bain marie and mix with the two types of oil until the temperature is 35-40°C.
Compiling Opera
- Place a cake board on a baking tray covered with baking paper and place the metal baking edge on top. If you don't have it, you can do without. The cake will then become less tight on the sides, which you can correct later with a knife.
- Place a biscuit layer in the baking edge and brush it with the coffee syrup. Do this with all biscuit layers. The cake should be well soaked. If you press it with your finger, some moisture should come up.
- Spread about 250 g of buttercream on the biscuit with a small palette knife.
- Cover the cream with the second layer of biscuit. Spread the ganache on top. If the ganache has cooled down too much, it can no longer be spread, then you have to heat it au bain marie until it is syrupy liquid.
- Place the third biscuit layer on top of the ganache and add about 250 g of buttercream again. Smooth out nicely with a palette knife.
- Then put the cake in the fridge and let it set for at least 1 hour.
- Remove the baking edge and pour the icing over the cake and smooth. Then let it set in the fridge for a few minutes.
- Cut the cake into pieces with a sharp knife. Rinse the knife under the hot tap after each cut.
Source: Christophe Felder
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