New Update
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Opera Revisited
| Ingredients | Unit | Quantity |
| ALMOND CHOCOLATE CAKE | ||
| Almond Praline | Gm | 210 |
| Castor Sugar | Gm | 80 |
| Eggs | Gm | 210 |
| Cocoa Powder | Gm | 15 |
| Dark Chocolate | Gm | 55 |
| Flour | Gm | 60 |
| Butter | Gm | 55 |
| CHOCOLATE CREMEAUX | ||
| Heavy Cream | Gm | 375 |
| Milk | Gm | 375 |
| Yolks | Gm | 150 |
| Sugar | Gm | 175 |
| 70% Chocolate | Gm | 375 |
| ALMOND MILK CHOCOLATE COATING | ||
| Milk Chocolate Couverture | Gm | 500 |
| Cocoa Butter | Gm | 110 |
| Dry Roasted Almond (crushed) | Gm | 150 |
| COFFEE WHITE CHOCOLATE WHIPPED GANACHE | ||
| Heavy Cream | Gm | 250 |
| Inverted Sugar | Gm | 25 |
| Glucose Sugar | Gm | 12 |
| Instant Coffee | Gm | 220 |
| White Chocolate melted heavy cream | Gm | 375 |
METHOD
ALMOND CHOCOLATE CAKE
- Preheat the Oven to 175c
- Mix the eggs, sugar and praline in the mixture with whip attachment
- Melt butter and chocolate
- Shift the dry ingredients
- Fold in the dry ingredients after adding the butter-chocolate mixture to the egg mixture
- Pour butter in the lined tray and bake for 15 to 20 minutes
CHOCOLATE CREMEAUX
- Cook a crème anglaise to 82 degrees Celsius
- To get a glossy, smooth texture, strain the partially melted chocolate through a fine sieve
- Process the emulsification with a hand blender to perfect the Cremeaux
- Immediately pour the cremeaux on top of the almond cake and freeze it
ALMOND MILK CHOCOLATE COATING
- Melt couverture and cocoa butter together and add crush almond flakes in it
COFFEE WHITE CHOCOLATE WHIPPED GANACHE
- Boil heavy cream inverted sugar and glucose together
- After adding the chocolate, mix until it is smooth
- Add 375 heavy cream and rest it for overnight
ASSEMBLY
Stick a toothpick through each almond cake/cremeaux and freeze it for a few minutes. Dip each petit gateau in almond milk chocolate coating and remove the toothpick. Now pipe the rosette coffee ganache on top.
Papparoti Recipe
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| Ingredients | Unit | Quantity |
| DOUGH | ||
| Flour T55 | Gm | 1000 |
| Butter | Gm | 120 |
| Yeast | Gm | 40 |
| Gluten | Gm | 40 |
| Improver | Gm | 10 |
| Sugar | Gm | 150 |
| Eggs | Gm | 100 |
| Salt | Gm | 10 |
| Milk Powder | Gm | 40 |
| Milk | Gm | 540 |
| TOPPING | ||
| Butter | Gm | 1000 |
| Icing Sugar | Gm | 800 |
| Eggs | Gm | 700 |
| Flour | Gm | 1000 |
| Nescafe | Gm | 12 |
| Espresso | Gm | 30 |
| Cinnamon Powder | Gm | 20 |
| Butter for Filling | Gm | 1000 |
METHOD
- Make the dough with all the ingredients and let it for table top resting for one hour.
- Divide the dough 40 gm each and shape it and keep it for resting for 15 minutes
- Then stuff each dough with 20 gm of butter and put it for resting for one and half hour
- Now make the topping by creaming butter and icing sugar, then add eggs slowly.
- Now mix Nescafe with espresso and add it to the batter, fold all the dry ingredients
- Now pipe the topping mixture on top of the proofed Doug, and bake it for 18 to 20 minutes at 180c
- Serve it hot
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