Recipe OPERA - Professionals

Ingredients

• 1259 g fresh eggs
• 315 g inverted sugar
• 534 g sugar
• 472 g almond powder
• 534 g cream
• 534 g flour T45
• 32 g baking powder
• 314 g melted butter roll
• 6 g salt
• 600 g cream
• 563 g dark chocolate 66%
• 188 g milk chocolate
• 150 g cream
• 55/65 g St-Rémy® brandy 60%
• 1000 g black glaze paste
• 800 g dark chocolate 66%
• 200 g grape seed oil
• 1279 g water
• 409 g coffee extract or coffee paste
• 307 g sugar
• 5 g gelatine leaves
• 348 g caramel chocolate
• 1300 g 35% cream (1)
• 25 g Ecuador coffee seeds
• 61 g coffee extract or coffee paste
• 256 g 36.5% mascarpone cream (2)
• 6 g gelatine leaves
• 4 g sea salt