Recipe OPERA - Professionals

Name: 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

www.remycointreaugastronomie.com

Composition: almond sponge, chocolate & St-Rémy ganache, opera glaze, coffee syrup, whipped coffee ganache, baked almond and hazelnuts, ...

View full recipe on www.remycointreaugastronomie.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.

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