The Opéra
- Level:
-
Medium
- Makes:
-
Recipe for approximately 20 verrines
Hazelnut Financier Biscuit
Force Noire™ Ganache
Ingredients: Force Noire™ Ganache
-
7.2 oz35% UHT cream
-
2.3 ozlavender honey
-
1.3 ozglucose
Preparation: Force Noire™ Ganache
Boil
Ingredients: Force Noire™ Ganache
-
11.6 ozCHD-X50FNOI
Preparation: Force Noire™ Ganache
Pour at 80°C (176°F)
Coffee Mousse
Ingredients: Coffee Mousse
-
1.1 ozwater
-
1.4 ozsugar
Preparation: Coffee Mousse
Boil
Ingredients: Coffee Mousse
-
0.5 ozinstant coffee
Preparation: Coffee Mousse
Add
Ingredients: Coffee Mousse
-
3.2 ozegg yolks
Preparation: Coffee Mousse
Pour on
Beat with a hand mixer.
Ingredients: Coffee Mousse
-
5.3 ozCHM-P40GHA
-
0.4 ozNCB-HD706-BY
Preparation: Coffee Mousse
Then add
Ingredients: Coffee Mousse
-
14.1 ozsmooth whipped cream
Preparation: Coffee Mousse
And
Coffee-Cocoa Nibs Tuile Biscuits
Ingredients: Coffee-Cocoa Nibs Tuile Biscuits
-
2.6 ozstrong espresso
-
1.2 oz35% UHT cream
-
15.4 grsea salt
-
2.3 ozfine sugar
-
1.2 ozglucose syrup
-
0.6 oz82% butter
-
Q.S.red colourant powder
Preparation: Coffee-Cocoa Nibs Tuile Biscuits
Cook at 110°C (203°F)
Ingredients: Coffee-Cocoa Nibs Tuile Biscuits
-
1.1 ozpecan nuts
-
0.7 oz
Preparation: Coffee-Cocoa Nibs Tuile Biscuits
When the mix is cold, add
Cook at 160°C (320°F) during 15 mins.
Assembly
At the bottom of the glass, pipe Force Noire™ ganache.
Add the hazelnut financier biscuit cubes.
Then pipe the coffee mousse.
Ingredients: Assembly
-
CHD-P64EBPU
Preparation: Assembly
Repeat this process and then decorate with the tuile biscuit, hazelnut financier biscuit cubes and chocolate decoration made of Extra Bitter Guayaquil 64%
Comments