Finger Opera

    • Prep Time
    • 30 minutes
    • Cook Time
    • 20 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Joconde coffee biscuit

Ingredients

  • 270 g whole eggs
  • 200 g almond powder Aiguebelle
  • 55 g flour
  • 30 g coffee paste
  • 15 g inverted sugar
  • 175 g egg whites
  • 40 g granulated white sugar
  • 40 g hot butter

Preparation

Using a beater, whisk up the mixture with powdered sugar, almond powder, eggs, inverted sugar and flour. Add the hot melted butter and then the egg whites, which are already whipped with the granulated white sugar. Spread the biscuit on a silpat sheet at the rate of 170 g of biscuit. Bake at 210°C for about 6 to 7 minutes.

Coffee butter cream

Ingredients

  • 85 g milk
  • 70 g egg yolks
  • 90 g granulated white sugar
  • 350 g butter
  • 18 g liquid coffee extract
  • 160 g Italian meringue

Preparation

In a saucepan, bring the milk to a boil and pour it over the mixture of yolks and granulated white sugar. Put everything back in the saucepan and bring to a boil. Put everything on the mixer with the whisk attachment. Add the soft butter, coffee extract and Italian meringue. Reserve for the montage.

Ganache fondant

Ingredients

  • 110 g milk
  • 20 g whipping cream
  • 150 g dark couverture chocolate 55% Pistobel
  • 110 g soft butter

Preparation

In a saucepan, boil the milk and cream, pour and emulsify with the couverture chocolate at 35°C, add the butter. Reserve for the montage.

Black Glaze

Ingredients

  • 150 g water
  • 300 g granulated white sugar
  • 300 g glucose Aiguebelle
  • 200 g sweetened condensed milk
  • 150 g gelatin mass (21 g powdered gelatin 200 bloom and 129 g water)
  • 250 g dark couverture chocolate black 55% Pistobel

Preparation

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