Difficulty : moderate
Price : average
Preparation time : 2 hours
Cooking time : 25 mins
Make a meringue by heating the 13 g of water and 30 g of sugar to 118 degrees (you should get small bubbles all over the surface of your syrup).
At the same time, beat the 23 g of egg whites with the 8 g of sugar.
Then pour the bubbling syrup over the egg whites. Whisk until completely cooled (several minutes). Set aside.
Make the cream.
Place the egg yolks in your food processor's bowl and start whisking.
Heat the 30 g of water and 75 g of sugar to 118 degrees (you should get small bubbles all over the surface of your syrup).
Then pour the bubbling syrup over the yolks in a thin stream. Whisk until the mixture whitens.
Put the butter in another bowl and whisk so that it is very soft and even. Then add it to the previous mixture. Whisk until smooth and consistent.
Finally, add the Italian meringue and whisk on low speed to get some air into the cream and make it lighter.
Cover with film and put aside.
Make an espresso coffee and take a tablespoon of it.
Add the 5 g of instant coffee and mix. Pour over your buttercream. Mix thoroughly.
Store in the fridge.
Preheat your oven to 200°C.
Put the eggs, egg yolks, ground almonds and 88 g of sugar in your food processor's bowl.
Whisk at speed 4 (out of 6) for 10 minutes.
Whip the egg whites and gradually add the 50 g of sugar.
Incorporate the egg whites into the previous mix then gradually add the flour.
Spread this mixture across 3 sheets of baking paper so you end up with 3 rectangles each measuring 20x30 cm.
Bake each rectangle for 10 to 12 minutes.
Then leave to cool completely.
Chop your chocolate fairly finely with a decent knife. Put it in a bowl.
Bring the milk and cream mixture to the boil.
Gradually pour over the chocolate while mixing.
Add the butter and whisk until smooth.
Mix the ingredients until the sugar is completely dissolved.
Position a rectangle of baking paper at the bottom of your tray.
Place a joconde sponge layer in it then soak it with coffee syrup.
Spread 125 g of coffee cream across it and flatten the surface with an angled spatula.
Place a second joconde sponge layer on top then soak it with coffee syrup.
Spread the ganache on top.
Place the third joconde sponge layer on top then soak it with coffee syrup.
Spread the rest of the coffee cream across it and flatten the surface with an angled spatula.
Store in the fridge for at least 1 hour.
Place the ingredients in a bain-marie on top of a saucepan.
Melt while continuously mixing and maintaining a temperature between 35 and 40 degrees.
Pour over your Opera cake and flatten the surface.
Refrigerate until serving.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..