Opéra Millot | Valrhona Chocolate
A day in advance, make the DULCEY 35% whipped ganache and leave it to set overnight in the refrigerator. Once the Viennese sponge has been sprinkled with s
Ingredients
- 40g Butter
- 40g Finely ground almonds
- 30g Brown sugar
- 30g Plain flour
- 2g Fleur de sel
- 10 g COCOA POWDER
- 40g Egg yolks
- 105g Eggs
- 85g Caster sugar
- 65g Egg whites
- 55g Plain flour
- 10g Instant coffee
- 25g Sugar
- 65g Whole milk
- 65g Whipping cream
- 4g Instant coffee
- 100g Egg whites
- 30g Caster sugar
- 135 g MILLOT 74%
- 55g Whole milk
- 2g Instant coffee
- 5g Acacia honey
- 80 g DULCEY 35%
- 115g Cold whipping cream
- 100g Espresso coffee
- 15g Caster sugar
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