3 décembre 2020
On the occasion of my mom's birthday I baked her favorite opera cake. A classic and refined dessert, one of the emblematic jewels of French pastry. Thanks to chef Christophe Felder for his wonderful recipe.
✔ INGREDIENTS ✔For the Mona Lisa biscuit, you would need: ⧫ 220g of eggs ⧫ 80g egg yolks ⧫ 220g of ground almonds ⧫ 175g of caster sugar ⧫ 125g egg whites ⧫ 100g of sugar ⧫ 100g of flour ✔For the icing you would need: ⧫ 400 g of dark chocolate ⧫ 50g of oil ✔For the syrup you would need: ⧫ 40cl of filter coffee ⧫ 150g of caster sugar ⧫10g of soluble coffee ✔ For the ganache you would need: ⧫175g dark chocolate ⧫120g of milk ⧫40g of liquid cream ✔ For the Buttercream you would need: ⧫40g of water ⧫100g of sugar ⧫70g of egg whites ⧫25g of caster sugar For 1 kg of buttercream you would need: ⧫5 egg yolks ⧫240g of caster sugar ⧫100g of water ⧫360g of soft butter ✔ Preparation of the joconde biscuit ➤ Whisk the egg yolks with the 175 g of sugar and the almond powder for 15 min. ➤ Beat the egg whites with 100 g of sugar. ➤ Gently incorporate the egg whites into the previous preparation with a spatula, then delicately add the sifted flour. ➤ Distribute 1/3 of the dough on a baking sheet covered with baking paper. ➤ Bake at 180ºC for 10 minutes. ➤ Repeat the operation two more times with the rest of the dough. Let cool before using.
✔ Ganache ➤ Chop the chocolate, then heat the milk and cream, pour the hot liquid in three batches over the chocolate then stir in a circular swirl pattern, until a homogeneous consistency is obtained, add the butter and set aside. ✔ The syrup ➤ Mix all the ingredients and let stand until use. ✔Buttercream preparation ➤ Start by making the Italian meringue. ➤ In a saucepan, place the water and 100g of caster sugar to heat over low heat to prepare the cooked sugar. Bring to a boil up to 118 ° C. ➤ As soon as the thermometer indicates 114 ° C, whip the egg whites, "bird's beak" with the 25g of caster sugar and turn your mixer at full speed. ➤ When the sugar reaches 118 ° C, pour it gently over the whipped egg whites. ➤ Leave to run at medium speed until it cools down (about 10 minutes). ➤ Reserve the meringue in a container. ✔Preparation of buttercream. ➤ Briskly whisk the egg yolks using an electric mixer. ➤ In a saucepan, cook the caster sugar and water at 118 ° C, then pour this syrup over the slightly whisked yolks. ➤ Beat briskly: the mixture whitens and forms a ribbon. ➤ Work the soft butter with a mixer until you obtain a smooth and homogeneous cream. ➤ Add the egg yolk preparation to the whipped butter. ➤ Mix everything with a mixer at low speed to obtain a light texture, then incorporate the cold Italian meringue. Mix gently with a mixer.
✔ Assembly ➤ Cut the cookies to the size of the frame. Put a sheet of baking paper on the presentation dish. ➤ Place the frame. ➤ Place a cookie sheet and soak it with 1/3 of the coffee syrup. Put half of the buttercream, spread it well with a spatula. Place a cookie sheet and soak it with 1/3 of the coffee syrup. ➤Put the ganache, spread it well with a spatula. ➤ Place the last cookie sheet and soak it with the rest of the coffee syrup. ➤ Add the rest of the buttercream, spread it well with a spatula. ➤ Place in the refrigerator for a good hour ✔ Icing ➤ Put the chocolate and the oil in a saucepan and gently melt in a double boiler. ➤ Pour the icing on the cake, still smooth with a spatula and refrigerate for at least an hour. ➤ To cut it, take a plastic plate to hold the side of the cake by holding it vertically and cut it with a knife also vertically going towards the plastic plate, so we do not crush it. ♦Tip: You can freeze the opera perfectly. Let it thaw for 1 hour in the refrigerator before tasting. ✔For decoration, watch the video on my YouTube channel 😉😉
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