dessert_opera_raspberry

OPERAS

GREEN TEA

BANANA PASSION

COCONUT

MOKA

STRAWBERRY / RHUBARB

more with Raspberry

Chocolate Mille Feuilles

OPERA_Raspberry_Rose

Raspberry Chocolate Napoleon

Raspberry Noodles

Raspberry Crisp Napoleon

Raspberry Petit Beurre

Raspberry Tart

RASPBERRY ROSE

COCONUT JOCONDE

Yield: 4 large sheet trays

1- 20 Eggs

1 - 375 gm Bl almond Flour

1 - 750 gm 10X

2 - 750 gm Egg Whites

2- 175 gm Sugar

3 - 200 gm AP Flour

3 - 375 gm Grated Coconut

4 - 150 gm Brown Butt

In mixer combine three first ingredients (1-) using the whisk, until fluffy

Beat egg whites and sugar (2-) hard peaks.

Add the firm whites keeping a third for the end

Add sifted flour and grated coconut (3-) to mix (1+2) , and finish by adding the remaining whites.. Gently combine.

Finally add the hot brown butter

Linen 4 large sheet trays with parchment using soft butter (on tray first to make parchment stick and then on parchment)

Bake at 300 F for 8 min and 275F for 8 minutes (on high blow)

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RASPBERRY GANACHE

Yield : 2 large sheet trays

75O gm Raspberry Jam

1 kg White Chocolate

2 tsp Rose Water

Bring the Raspberry jam to the boiling point

Turn off flame and add chocolate (pistols or chopped), using a wire whisk.

Let cool and spread over the Joconde , still on the baking tray.

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Raspberry Rose BUTTER CREAM

Yield : 2 large sheet trays

- ½ cup Corn Syrup

- 1 lb Sugar

- 1 cup (8) Egg whites

- 2 lbs Butter

- 4 tsp Rose Water

- 500 gm Raspberry Jam

+ 500 gm Pastry Cream

BUTTERCREAM

Cook corn syrup, sugar and water up to 121C

In mixer start eggs whites on 2nd speed

When sugar is about ready, turn mixer onto 3rd speed

Gently pour sugar over beating whites

Let work until lukewarm

Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized

Add the Rose Water

MOUSSELINE

Add the Raspberry Jam to the cold pastry cream, using a whisk. Combine very well.

Add the pastry cream to the butter cream. Combine well.

The mousseline is now ready to be used .

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OPERA GLAZE

Yield : 2 large sheet trays

800 gm Chocolate

Valrhona White

250 gm Butter
200 gm Corn Oil

Over double boiler (as said above) melt all the ingredients together.

Temper before spreading over the Opera Cake (this operation could be accelerated on ice)

Let set outside before storing in fridge (wrapped of course with plastic film).

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