Opera recipe with coffee

Opera recipe with coffee

INGREDIENTS

Joconde biscuit

• 120 g of icing sugar
• 90 g of almond powder
• 3 eggs
• 2 whites
• 20 g of sugar
• 20 gr of flour
• 20 g of melted butter

Coffee Buttercream

• 4 egg yolks
• 1 whole egg
• 180 g of sugar
• 45 g of water
• 190 gr of softened butter

Chocolate ganache

• 100g dark chocolate (70%)
• 50 g of milk chocolate
• 140 g of liquid cream
• 20g butter

Coffee icing

• 75g of glucose
• 60 g of sugar
• 35 g of water
• 2 leaves of gelatin
• 20g sweetened condensed milk
• 20 g of liquid cream
• 105g of white couverture chocolate
• 10 drops of coffee flavoring (trabblit)

Coffee syrup

• 100 g of sugar
• 130g of water
• 2 sachets of instant coffee
• coffee flavor

INSTRUCTIONS

Joconde biscuit
Start by beating the egg whites with the sugar using an electric mixer.
In a container, mix all the ingredients and incorporate the whipped whites using a spatula.
Then pour the dough into a silicone cookie mold and spread with a spatula
Cook at 170°C for 15 minutes
Repeat the operation a second time for the third layer of biscuit.
Coffee Buttercream
Heat the water and sugar in a saucepan.
Meanwhile, put the yolks and the whole egg in the bowl of your food processor and mix at slow speed.
At 121°C, gradually pour the syrup into the tank and gradually increase the speed of the mixer.
The cream will triple in volume normally.
Let cool for 5 minutes.
Add the softened butter to the bowl, mixing at low speed.
You should get a nice buttercream.
Now add the coffee flavoring.
Buttercream expansion
Chocolate ganache
Heat the cream in a saucepan and pour over the chocolate in a container.
Mix gently with a whisk in the middle.
Add the butter.
chocolate ganache
Coffee syrup
Put the water and sugar in a saucepan.
Heat until boiling.
Add the coffee and flavoring.
Coffee icing
Heat the water, sugar and glucose to 107°C.
Pour directly onto the chocolate, condensed milk and cream in a mixing bowl.
Add the drained gelatin.
Mix gently without stirring too much so as not to create air bubbles.
Assembly
Prepare a 25cm by 16cm frame for mine
Place the first cookie at the bottom of the frame and soak the cookie with coffee syrup using a brush
Pour a first part of the coffee buttercream onto the biscuit
Spread using a small offset spatula.
editing of the opera
Place the second part of the joconde biscuit and soak it with coffee syrup.
coffee soaked biscuit
Pour the chocolate ganache and spread with the spatula.
Place the third part of the joconde biscuit.
Soak again with the remaining coffee syrup.
Pour the last part of the coffee cream and smooth it well with the spatula.
Place in the freezer for 15 minutes.
Now pour the coffee icing when it is around 27°C.
coffee frosting
Place in the fridge for at least 2 hours.
Lightly heat your frame with a blowtorch.
Unmold the dessert.
Now cut the edges with a large knife.
Cut operas of the desired size.  For me about 15 cm by 3 cm.
Decorate with coffee beans, instant coffee powder (etc.)