Home Recipes Opéra 3.0

Opéra 3.0

Opéra 3.0 Butter campaign 2024 Damien Pichon
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Ingredients

For 8 servings

Joconde coffee

100 g icing sugar

35 g flour, T45

100 g grounded almonds

125 g eggs

30 g Debic Crème Butter

30 g coffee aroma, liquid

20 g sugar

110 g egg white

Coffee ganache

15 g instant coffee, dried

110 g milk

10 g inverted sugar

200 g milk chocolate, 42%

80 g dark chocolate, 64 %

60 g Debic Crème Butter

Croustillant feuilletine

100 g milk chocolate, 42%

40 g Debic Crème Butter

100 g hazelnut praliné

100 g feuilletine

2 g fleur de sel

Opera butter cream

75 g water

300 g caster sugar

35 g egg yolks

85 g whole eggs

450 g Debic Crème Butter

35 g coffee Trablitt®

Chocolate coating

300 g dark chocolate, 64%

200 g pine nuts oil

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Joconde coffee

Whip the powders, except the sugar, with the eggs.

Gently fold in the melted Crème Butter and coffee flavor.

Then fold in the egg whites and sugar.

Spread thinly on a 60 cm x 40 cm baking tray.

Bake for 10 minutes at 160°C.

Coffee ganache

Mix the coffee with the milk.

Pass through a sieve and add the invert sugar.

Bring to a boil, then pour over the chocolate.

Add the Crème Butter and blend.

Croustillant feuilletine

Melt the chocolate with the Crème Butter.

Then pour over the praliné, feuilletine and salt.

Spread in a 30 cm x 30 cm frame.

Freeze.

Opera butter cream

Boil the water and caster sugar at 121°C, then pour over the yolks and blanched eggs.

Cool with a whisk.

Add the softened Crème Butter and coffee Trablitt®.

Chocolate coating

Melt at 30°C and use at once.

Assembly

Cut out the croustillant and place in the bottom of the molds (13 cm x 30 cm).

Pour the ganache and cover with the joconde.

Repeat the operation, then smooth out.

Freeze, then unmold.

Dip in the chocolate coating.

Pipe the butter cream using a 16 mm plain tip.

Decorate with chocolate.

Recipe tags Opéra 3.0 Butter campaign 2024 Damien Pichon Debic Butter Crème butter
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