Opéra Cake by Maxime Maniez | Pastry Arts

Ingredients

• 1259 g whole eggs
• 315 g trimoline
• 534 g granulated sugar
• 472 g almond powder
• 534 g heavy cream
• 534 g T45 flour
• 32 g baking powder
• 314 g melted butter, cold
• 6 g salt
• 750 g heavy cream
• 563 g Valrhona Caraïbe 66% dark chocolate
• 188 g Valrhona Jivara 40% milk chocolate
• 1556 g heavy cream, divided
• 4 g sea salt
• 25 g coffee beans
• 6 g gelatin sheets, bloomed
• 348 g Valrhona Caramélia 36% milk chocolate
• 61 g liquid coffee extract (St. Lucie brand)
• 1918 g water
• 460 g granulated sugar
• 614 g liquid coffee extract (St. Lucie brand)
• 8 g gelatin sheets, bloomed
• 500 g Cacao Barry brown pâte à glacer
• 400 g Valrhona Caraïbes 66% dark chocolate
• 100 g grapeseed oil
• Valrhona Caraïbe 66% dark chocolate, melted and tempered, as needed