Opera Entremet

Whip all together until frothy.

Fold in. 

Whisk to soft peaks.
Combine both mixtures.

Spread out 600 g on 56*35 cm baking tray covered with a Silpat sheet.
Bake at 250˚C for 5-7’ in a convectional oven.
Remove from tray directly after baking.

Boil and pour over. 

Emulsify. 

Emulsify. 

Min in. 

Bring to boil and temper with egg yolk mixture.
Bring the whole to boil agin and cook a custard.

Add. 

Fold in once the custard reached 30˚C

The recipe is for 2 frames of 10*30 cm. 
Place one sheet joconde sponge at the bottom. Cover with chocolate ganache. Place a second sheet of joconde sponge. Cover with some praline-coffee mouseline cream. Repeat this twice to have three layer mouseline cream. Finaly glaze with remaining chocolate ganache. Cut into 2.5 cm slices and decorate to taste.