Gateaux Opera
Serves 10
4 whole eggs
150g icing sugar
150g almond meal
60g plain flour
45g melted butter
4 egg whites
40g caster sugar
150g white sugar
4 x 30ml shots coffee
30g freeze dried coffee
250ml water
250g white sugar
2 tbs coffee essence
300g caster sugar
5 egg yolks
500g butter, softened
4 tbs coffee essence
400g dark chocolate
300ml thickened cream
30g butter, at room temperature
Cocoa powder, to serve
Crème fraiche, to serve
1. For the jaconde, sift the dry ingredients together.
Whisk the whole eggs to aerate and then fold in the dry ingredients then the
melted butter. Whisk the egg whites to soft peaks then add sugar a little at a
time until all incorporated. Fold the egg white mixture into the yolk mixture.
Spread onto 2 sheets baking paper then carefully arrange the paper onto a
baking tray. Bake at 200C for 5-8 minutes or until light golden around the
edges. Trim the edges while hot then set aside to cool.
2. For the coffee essence, combine all the ingredients together in a saucepan
and bring to the boil, simmer until thick and syrupy. Set aside to cool.
3. For the coffee syrup, combine all the ingredients in a saucepan over medium
heat. Bring to the boil, stirring to dissolve the sugar. Simmer about 5
minutes then remove from heat. Set aside to cool.
4. For the butter cream, dampen sugar with a little water in a saucepan, place
onto stove and bring to boil, brushing edges down with pastry brush dipped in
water to prevent crystallisation. Bring the syrup to soft ball (121C).
Meanwhile whisk egg yolks until light and fluffy on high speed in an electric
mixer. Once sugar has come up to temperature, add to yolks in a slow thin
stream, whisking continuously until all has been added. Continue to beat on low
speed until the mixture cools to room temperature (this best done in bench top
mixer). Once cool, gradually add butter and 2-3 heaped spoonfuls of coffee
essence, beating until well combined.
5. For the ganache, shave chocolate into a bowl, add butter and set aside.
Bring cream to the boil then pour over chocolate mixture. Mix well until
combined. Refrigerate until set.
6. To assemble, cut each jaconde sponge in half. Brush 1 sheet of sponge with
the melted chocolate and turn over onto piece of baking paper on a chopping
board. Brush the sponge generously with coffee syrup, then apply a thin, even
layer of butter cream. Place another jaconde sheet on top, pressing to secure.
Brush with coffee syrup and then apply a thin even layer of ganache on top.
Repeat the layers again and this time finish with a slightly thicker layer of
chocolate ganache. Allow to set in fridge.
7. Once set, trim with a hot dry knife that has been dipped in hot water and
wiped dry with a tea towel. Heat and dry the knife again each time before
cutting and cut a rectangle for serving. Dust with good quality cocoa
powder. Place on plate and top with a quenelle of cream fraiche and a
piece of gold leaf. (Master Chef Australia).
Gateaux Opera
Serves 10
Serves 10
Jaconde
4 whole eggs
150g icing sugar
150g almond meal
60g plain flour
45g melted butter
4 egg whites
40g caster sugar
4 whole eggs
150g icing sugar
150g almond meal
60g plain flour
45g melted butter
4 egg whites
40g caster sugar
Coffee essence
150g white sugar
4 x 30ml shots coffee
30g freeze dried coffee
150g white sugar
4 x 30ml shots coffee
30g freeze dried coffee
Coffee syrup
250ml water
250g white sugar
2 tbs coffee essence
250ml water
250g white sugar
2 tbs coffee essence
Butter cream
300g caster sugar
5 egg yolks
500g butter, softened
4 tbs coffee essence
300g caster sugar
5 egg yolks
500g butter, softened
4 tbs coffee essence
Chocolate ganache
400g dark chocolate
300ml thickened cream
30g butter, at room temperature
400g dark chocolate
300ml thickened cream
30g butter, at room temperature
30g dark chocolate, melted
Cocoa powder, to serve
Crème fraiche, to serve
Cocoa powder, to serve
Crème fraiche, to serve
1. For the jaconde, sift the dry ingredients together.
Whisk the whole eggs to aerate and then fold in the dry ingredients then the
melted butter. Whisk the egg whites to soft peaks then add sugar a little at a
time until all incorporated. Fold the egg white mixture into the yolk mixture.
Spread onto 2 sheets baking paper then carefully arrange the paper onto a
baking tray. Bake at 200C for 5-8 minutes or until light golden around the
edges. Trim the edges while hot then set aside to cool.
2. For the coffee essence, combine all the ingredients together in a saucepan and bring to the boil, simmer until thick and syrupy. Set aside to cool.
3. For the coffee syrup, combine all the ingredients in a saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar. Simmer about 5 minutes then remove from heat. Set aside to cool.
4. For the butter cream, dampen sugar with a little water in a saucepan, place onto stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent crystallisation. Bring the syrup to soft ball (121C). Meanwhile whisk egg yolks until light and fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks in a slow thin stream, whisking continuously until all has been added. Continue to beat on low speed until the mixture cools to room temperature (this best done in bench top mixer). Once cool, gradually add butter and 2-3 heaped spoonfuls of coffee essence, beating until well combined.
5. For the ganache, shave chocolate into a bowl, add butter and set aside. Bring cream to the boil then pour over chocolate mixture. Mix well until combined. Refrigerate until set.
6. To assemble, cut each jaconde sponge in half. Brush 1 sheet of sponge with the melted chocolate and turn over onto piece of baking paper on a chopping board. Brush the sponge generously with coffee syrup, then apply a thin, even layer of butter cream. Place another jaconde sheet on top, pressing to secure. Brush with coffee syrup and then apply a thin even layer of ganache on top. Repeat the layers again and this time finish with a slightly thicker layer of chocolate ganache. Allow to set in fridge.
7. Once set, trim with a hot dry knife that has been dipped in hot water and wiped dry with a tea towel. Heat and dry the knife again each time before cutting and cut a rectangle for serving. Dust with good quality cocoa powder. Place on plate and top with a quenelle of cream fraiche and a piece of gold leaf. (Master Chef Australia).
2. For the coffee essence, combine all the ingredients together in a saucepan and bring to the boil, simmer until thick and syrupy. Set aside to cool.
3. For the coffee syrup, combine all the ingredients in a saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar. Simmer about 5 minutes then remove from heat. Set aside to cool.
4. For the butter cream, dampen sugar with a little water in a saucepan, place onto stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent crystallisation. Bring the syrup to soft ball (121C). Meanwhile whisk egg yolks until light and fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks in a slow thin stream, whisking continuously until all has been added. Continue to beat on low speed until the mixture cools to room temperature (this best done in bench top mixer). Once cool, gradually add butter and 2-3 heaped spoonfuls of coffee essence, beating until well combined.
5. For the ganache, shave chocolate into a bowl, add butter and set aside. Bring cream to the boil then pour over chocolate mixture. Mix well until combined. Refrigerate until set.
6. To assemble, cut each jaconde sponge in half. Brush 1 sheet of sponge with the melted chocolate and turn over onto piece of baking paper on a chopping board. Brush the sponge generously with coffee syrup, then apply a thin, even layer of butter cream. Place another jaconde sheet on top, pressing to secure. Brush with coffee syrup and then apply a thin even layer of ganache on top. Repeat the layers again and this time finish with a slightly thicker layer of chocolate ganache. Allow to set in fridge.
7. Once set, trim with a hot dry knife that has been dipped in hot water and wiped dry with a tea towel. Heat and dry the knife again each time before cutting and cut a rectangle for serving. Dust with good quality cocoa powder. Place on plate and top with a quenelle of cream fraiche and a piece of gold leaf. (Master Chef Australia).
Tidak ada komentar:
Posting Komentar