Passion fruit opéra
Pastry recipe
-
Coffee biscuit
Ingredients
- Almond powder - 113g
- Icing sugar - 113g
- Flour - 30g
- Egg - 125g
- Butter - 25g
- Egg white - 100g
- Icing sugar - 20g
- Chocolate
- Coffee (extract) - 25g
Mix the almonds with the icing sugar, flour, egg, coffee extract and butter.
whisk the egg whites with the sugar. Add the almond mixture and mix.
Spread the dough on a sheet of baking parchment and bake in a preheated oven at 180°C during 8 min. Allow the biscuit to cool. Rub with the melted chocolate.
-
Ganache
Ingredients
- Frozen fruit purée 100% : Passion fruit - 60 g
- Milk - 40g
- Fresh cream - 20g
- Chocolate - 160g
- Butter - 50g
Bring the milk with the cream and passion fruit juice to a boil.
Pour on the chocolate and mix until homogenous. Allow to cool to 37°C. Add the butter and mix.In this step
Frozen fruit purées -
Butter cream
Ingredients
- Frozen fruit purée 100% : Passion fruit - 125 g
- Icing sugar - 300g
- Butter - 250g
Melt the sugar in the fruit passion juice. Allow to cool.
Put the butter in a bowl of a food mixer with the whisk attached.
With the food mixer running, slowly pour the juice on the butter. Continue whisking until you obtain a homogeneous mass.In this step
Frozen fruit purées -
Jelly
Ingredients
- Fresh cream - 250g
- Glucose - 90g
- Sugar - 90g
- Butter - 90g
- Chocolate - 250g
Bring the cream with the sugar and butter to a boil. Pour on the chocolate and mix.
-
Syrup
Ingredients
- Sugar syrup: - 40g
- Fresh cream - 40g
- Concentrated milk - 5g
- Coffee (extract) - 13g
Mix all ingredients. Bring to a boil. Allow to cool.
-
Assembly
Cut the biscuit into 3 equal portions. Rub with the syrup. Coat 1 piece of biscuit with the ganache and place a second piece of biscuit on top. Leave to set in the fridge.
Divide the butter cream into two equal parts and spread 1 part on the cake. Cover with the last piece of biscuit. Leave to set in the fridge and spread the remaining butter cream on the cake. Allow to set. Finish the cake with the glazing. Cut into desired pieces.
