Opera Entremet | Satro Quality Drinks
Opera Entremet: Layered sponge, ganache, and mousseline cream for a decadent dessert. Discover the recipe from Joconde sponge to final glaze.
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.barry-callebaut.com.
Ingredients
- 250 g almond powder
- 250 g icing sugar
- 70 g flour
- 20 g invert sugar
- 170 g whole egg(s)
- 50 g butter melted at 35°C
- 220 g egg white
- 50 g sugar
- 500 g cream
- 50 g butter
- 500 g C811NV
- 220 g egg yolks
- 20 g sugar
- 90 g corn starch
- 825 g milk
- 90 g sugar
- 65 g butter
- 220 g butter
- 400 g PRA
- 70 g coffee
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