1259 g fresh eggs
315 g inverted sugar
534 g sugar
472 g almond powder
534 g cream
534 g flour T45
32 g baking powder
314 g melted butter roll
6 g salt
Step
Whisk the eggs, then blend in the remaining ingredients in a food
processor. Spread 900-950 g on a 60 x 40 cm tray. Bake around
9-10 minutes at 170°C in the ventilated oven.
2. CHOCOLATE & ST-RÉMY GANACHE
Ingredients
600 g cream
563 g dark chocolate 66%
188 g milk chocolate
150 g cream
55/65 g St-Rémy® brandy 60%
Step
Heat the creams and gently mix with the chocolates. Add
St-Rémy® brandy. Keep refrigerated to allow flavors to develop.
3. OPERA GLAZE
Ingredients
1000 g black glaze paste
800 g dark chocolate 66%
200 g grape seed oil
Step
Melt the glaze paste with the dark chocolate. Stir in oil. Set
aside for later.
4. COFFEE SYRUP
Ingredients
1279 g water
409 g coffee extract or coffee paste
307 g sugar
5 g gelatine leaves
Step
Heat the water and the sugar to make a syrup. Add the coffee
extract, then melted gelatine.
5. WHIPPED COFFEE GANACHE
Ingredients
348 g caramel chocolate
1300 g 35% cream (1)
25 g Ecuador coffee seeds
61 g coffee extract or coffee paste
256 g 36.5% mascarpone cream (2)
6 g gelatine leaves
4 g sea salt
Step
Boil the halft of the cream (1) with salt then infuse
20 mn the chopped coffee seeds. Strain it then heat again. Add
the gelatine. Add the gelatine, then stir in the chocolate and
coffee extract, mix well. Finish with the cold cream (2) and the
remaining cream (1). Keep overnight in the fridge.
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
In a 60 x 40 cm, 3.5 cm high mould, place an almond sponge soaked in coffee syrup and covered on one side with 75% dark
chocolate (to prevent it sticking to the tray).
Pour over 600 g :
coffee whipped ganache, followed by another almond sponge soaked in coffee syrup,
chocolate & St-Rémy® ganache, followed by another almond sponge soaked in coffee syrup,
coffee whipped ganache, then add another almond sponge soaked in coffee syrup,
chocolate & St-Rémy® ganache and freeze.
Top up with 600 g of coffee whipped ganache and store in the freezer.
Refrigerate overnight before covering with melted opera glaze.
Cut into 11 x 2 cm rectangles using a hot knife.
Decorate with a few chocolate leaves and caramelized nuts.
Serve with iced coffee or a St-Rémy® brandy cocktail.
