French Opera dessert in a very simple way, in a family style, or a dangerous taste gâteau opéra

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Abir Kabbaj عبير قباج

Published on Jun 1, 2022
About :

Ingredients Before eating the opera, take it out of the fridge a quarter of an hour before serving it so that it regains its creamy texture. Cake ingredients: 3 whole eggs 3 egg whites only 100 g granulated sugar 115 g almond powder 40 g fine sugar 30 g white flour 30 g melted butter A pinch of salt 3 drops almond essence Syrup ingredients: 170 ml coffee 20 g sugar It is not necessary to add the entire quantity. Ganache ingredients: 200 g good quality dark chocolate (55% cocoa) 200 g good quality cream A tablespoon of glucose (20 g) or honey We do not replace it with sugar If they are not available, we dispense with them A tablespoon of butter (20 g) Ingredients for the pastry cream: 180 ml milk 15 g cornstarch Maïzena 40 g sugar Two egg yolks Ingredients for the mousseline cream The amount of pastry cream prepared above: 140 g butter 40 g fine sugar 3 ملاعق صغيرة قهوة سريعة الدوبان ملعقة كبيرة ماء ساخن les ingredients sortir le gâteau 15 minutes avant dégustation pour qu'il retrouve tout son moelleux ingredients du biscuit joconde 3 œufs entier 3 blanc d'œufs 100 g sucre semoule 115 g poudre d'amande 40 g sucre glace 30 g farine 30 g de beurre fondu sel 3 gouttes d'extrait d'amande (facultatif) ingredients du sirop 170 g de café 20 g de sucre ingredients de la ganache 200 g de chocolat noir (55%) 200 g de crème (30 %) c à s glucose ou miel c à s beurre froid ingredients de la crème pâtissière 180 ml de 40 g of sugar cream 15 g of a set of ingredients for the cream mousseline The cream pâtissière 140 g of 40 g of sugar Glace 3 cups of coffee immediately A cup of extra coffee soup (facultatif.) )

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