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Entremets
Opera Cake
The two sheets of Joconde biscuit have been cooked beforehand, using two Flexipan® Entremets mats (33.5 x 33.5cm). When the Joconde sheets are cold, remove them gently from the mat onto your worktop surface.
Place a square tart ring (20 x 20cm) in one corner of the Joconde biscuit. Use the square ring as a guide and cut the biscuit to the same dimensions.
...
See the recipe
Serves :
8 to 10
Time:
3 hours
Difficulty:
Author: Chef Philippe
95
ratings
3 comments
Ingredients:
2 Joconde biscuit sheets (33.5 x 33.5cm), 600g coffee-flavoured crème au beurre (butter cream), 400g chocolate ganache, 200g Ocoa dark chocolate couverture, 20cl sugar syrup 16° baumé...
Method
Before starting this Opera Cake recipe, make sure you have organised all the necessary ingredients.The two sheets of Joconde biscuit have been cooked beforehand, using two Flexipan® Entremets mats (33.5 x 33.5cm). When the Joconde sheets are cold, remove them gently from the mat onto your worktop surface.
Place a square tart ring (20 x 20cm) in one corner of the Joconde biscuit. Use the square ring as a guide and cut the biscuit to the same dimensions.
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