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Professional
Opal Coffee
Made with Opalys 33%
Makes Six 16 cm diameter entremets by 4,5 cm high
7 stepsRecipe Step by Step
Step01
Moist Pecan Coeur De Guanaja Cake
490g pecan nuts
400g caster sugar
200g dry butter 84%
730g whole eggs
160g egg white
100g caster sugar
200g P125 COEUR DE GUANAJA
Use a food processor to chop the pecan nuts with the sugar. Then add the eggs and beat together. Meanwhile, whip the egg whites with the sugar. Gently combine the two mixtures and spread on a baking tray covered with Silpat sheet in a 60 x 40 cm frame. Bake at 180°C for 20-25 minutes.
Step02
Basic Custard
185g whipping cream 35 % fat
185g milk
75g egg yolks
40g sugar
Boil the cream with the milk and pour onto the egg yolks that have been previously combined with the sugar without whitening. Cook until the mixture coats the back of a spoon at 84 / 85°C, strain and use immediately or set aside, chilling down rapidly.
Step03
Guanaja Crémeux
445g basic custard
170g GUANAJA 70%
Make a basic custard with the milk, cream egg yolks and sugar. Partially melt the couverture and use a spatula to emulsify, gradually adding the hot custard to obtain a glossy, elastic mixture. Blend to perfect the emulsion, taking care not to incorporate any air. Leave to set in the fridge.
Step04
Orange Passion Fruit Semi-Candied Compote
400g oranges
30g soft brown sugar
30g dry butter 84%
100g caster sugar
50g invert sugar
5g cornstarch
300g passion fruit puree
Wash and scrub the oranges. Boil them in plenty of water for 30 minutes to reduce their bitterness. Drain. Roughly chop the oranges and fry them in the butter with the soft brown sugar. Allow to caramelize over a low heat, add the sugars and cover with 1/3 of the passion fruit puree. Leave to reduce until virtually all the liquid has evaporated. Add a further 1/3 of the passion fruit puree and leave to reduce again. Chop the oranges finely and add the cornstarch mixed with the remaining passion fruit puree. Boil for a few minutes stirring vigorously to avoid a grainy texture. Blend before using and keep refrigerated.
Step05
Coffee-Milk Infusion For Light Opalys 33% Coffee Mousse
90g Arabica coffee beans
460g milk
Warm the coffee beans in an oven at 150°C, and then add, unground, to the cold milk. Infuse overnight in the fridge.
Step06
Light Opalys 33% Coffee Mousse
385g coffee-milk infusion
7g instant coffee
16g gelatin
720g OPALYS 33%
775g whipping cream 35% fat
Warm the milk with the instant coffee to 50°C. Soak the gelatin in a large quantity of water and strain. Then add to the hot coffee-infused milk. Weigh out and melt the chocolate. Pour around 1/3 of the hot milk onto the chocolate and whisk to obtain a smooth, elastic and glossy mixture, indicating the emulsion process has begun. Add the remaining milk whilst taking care to preserve this texture. When the chocolate mixture reaches 30 / 35°C, fold in the whipped cream. Use immediately. Blast freeze.
Step07
Opalys Coffee Glaze
6g leaf gelatin
450g whipping cream 35%
300g ABSOLU CRISTAL NAPPAGE NEUTRE
795g OPALYS 33%
2g instant coffee
Soak and drain the gelatin. Melt the white chocolate. Heat the cream with the instant coffee and add the gelatin. Meanwhile, melt the Absolu Cristal glaze at 60 / 70°C. Gradually pour the cream onto the melted chocolate and emulsify using a spatula, as for a ganache, and finish by adding the Absolu Cristal glaze. Blend to perfect the texture and glossy look of the glaze, taking care not to incorporate any air bubbles. The glaze is best left overnight before use.
Assembly and finishing
Assembly : Once the cake is cooked and cold, cut out circles with a 14 cm cutter. Use a piping bag with no nozzle to unevenly pipe around 100 g of Orange Passion Fruit Compote per disc. Use a piping bag with a 10 mm nozzle to unevenly pipe around 100 g of Guanaja Crémeux on the Orange Passion Fruit Compote to complete the insert. Blast freeze. Prepare the rings for the entremets, 4.5 cm high and 16 cm in diameter and line with a strip of Rhodoïd. Make the Light Opalys Coffee Mousse and immediately use, adding around 300 g per ring, assembling the entremets upside-down. Immediately add the insert. Blast freeze.Finishing : Unmold the entremets and glaze with the Opalys Coffee Glaze. Sprinkle some ground coffee on an acetate sheet. Pour some tempered Opalys chocolate on top and immediately place a second sheet over the top and spread out with a rolling pin. Leave the couverture to thicken and then cut out irregular shaped triangles with a knife. Leave to set. Arrange the decoration on half the entremets to create a mosaic effect and add a coffee bean.