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Cacao Barry Opéra

Cuisine: French
Difficulty: Intermediate
Brand: Cacao Barry

Ingredients

Almond Biscuit

  • Equal quantities of ground almonds and icing sugar
  • All-Purpose Flour
  • Whole Eggs
  • Egg Whites
  • Caster Sugar
  • Melted Butter

Butter Cream

Ganache

Coffee Syrup

  • Coffee
  • Instant Coffee
  • Syrup at 30 Brix

Icing

Instructions

Almond Biscuit

  • Sift the TPT almond and the flour. Whisk the eggs and the egg whites. Press the mixture with the sugar.
  • Mix the 2 mixtures, the egg whites and the eggs. Add the TPT and the flour. Incorporate gradually at the end the melted butter at 45°C. Bake at 240°C during 6 to 8 minutes. Weight of a layer : 600 g of biscuit.

Butter Cream

  • Boil together the whole milk, the sugar and the vanilla pod.
  • Blanch the egg yolks with the sugar. Pour milk on egg yolks. Boil by mixing with a whisk.
  • Add the softened butter. Mix and add gradually the first mixture. Incorporate the Italian meringue and add the natural coffee extract.

Ganache

  • Boil the whole milk with the cream, and pour on the Chocolat Amer 60%. Once mixed and reaching a temperature of 30°C, add the softened butter.

Coffee Syrup

  • Mix the liquid coffee, the instant coffee, and the syrup.

Icing

  • Melt at 30°C the maïs oil, the Favorites Mi-Amer 58% and the Compound Coating Brune.
  • Mix and put in a strainer the mixture. Before candy the opera cake, make sure to smooth the top of the cake with opera butter cream.
  • In order to have a shiny icing, use at 30°C the opera icing.