Opéra

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one of the most beautiful & elegant pastries ever… la Gateau Opéra ❤

Ingredients:

joconde biscuit
100g icing sugar
100g almond flour
150g eggs
15g flour
100g egg whites
15g icing sugar

chocolate ganache
20g egg yolks
20g sugar
100g milk
50g dark chocolate

coffee buttercream
100g eggs
40g water
130g sugar
200g butter
30g strong coffee

coffee syrup
150g water
75g sugar
15g strong coffee

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joconde biscuit:
mix the egg whites and add the icing sugar. Mix the eggs with the icing sugar, add the almond flour, flour and the meringue. Divide this thinly over a baking tray and bake at 190C for about 8 min. Leave to cool and cut the biscuit in 3 equal slices, sprinkle one slice on one side, with melted dark chocolate (this becomes the bottom of the pastry)

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coffee syrup:
bring the water and the sugar to the boil, remove from heat and add the coffee and leave to cool. Sprinkle each joconde slice with this syrup

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coffee buttercream:
mix the eggs, they must increase in volume. Bring the water and sugar to the boil until 115C, pour this sugar syrup slowly over de egg mixture and continue to mix until the mixture is cooled. Add the butter (at room temp.), mix it, and add the coffee

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ganache:
mix the egg yolks with the sugar. Bring the milk to the boil, pour some milk into the eggs, pour it all back and heat it, under continuously stirring, till 85C. Pour the cream over the chocolate, stir well and put in the fridge.

Divide a thin layer coffee cream over the biscuit, put another biscuit layer on it, divide the ganache, then the last biscuit layer, and divide the coffee cream over it. Put it in the fridge and cut slices of (10 x 2 cm) and decorate each piece with a dark chocolate slice, ‘golden’ coffee beans and some fine chopped almonds ❤

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