7/28/2019 Gateau Opera

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7/28/2019 Gateau Opera

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Ingredients

4 whole eggs

150g icing sugar

150g almond meal60g plain flour

45g melted butter

4 egg whites

40g caster sugar

150g white sugar

4 x 30ml shots coffee

30g freeze dried coffee

250ml water

250g white sugar2 tbs coffee essence

300g caster sugar

5 egg yolks

500g butter, softened

4 tbs coffee essence

400g dark chocolate

300ml thickened cream

30g butter, at room temperature

30g dark chocolate, melted

Cocoa powder, to serve

Crme fraiche, to serve

7/28/2019 Gateau Opera

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Method

Step 1: For the jaconde, sift the dry ingredients together. Whisk the whole eggs to aerate

and then fold in the dry ingredients then the melted butter. Whisk the egg whites to soft peaks

then add sugar a little at a time until all incorporated. Fold the egg white mixture into the yolk

mixture. Spread onto 2 sheets baking paper then carefully arrange the paper onto a bakingtray. Bake at 200C for 5-8 minutes or until light golden around the edges. Trim the edges

while hot then set aside to cool.

Step 2: For the coffee essence, combine all the ingredients together in a saucepan and

bring to the boil, simmer until thick and syrupy. Set aside to cool.

Step 3: For the coffee syrup, combine all the ingredients in a saucepan over medium heat.

Bring to the boil, stirring to dissolve the sugar. Simmer about 5 minutes then remove from

heat. Set aside to cool.

Step 4: For the butter cream, dampen sugar with a little water in a saucepan, place onto

stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent

crystallisation. Bring the syrup to soft ball (121C). Meanwhile whisk egg yolks until light and

fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks

in a slow thin stream, whisking continuously until all has been added. Continue to beat on low

speed until the mixture cools to room temperature (this best done in bench top mixer). Once

cool, gradually add butter and 2-3 heaped spoonfuls of coffee essence, beating until well

combined.

Step 5: For the ganache, shave chocolate into a bowl, add butter and set aside. Bring cream

to the boil then pour over chocolate mixture. Mix well until combined. Refrigerate until set.

Step 6: To assemble, cut each jaconde sponge in half. Brush 1 sheet of sponge with the

melted chocolate and turn over onto piece of baking paper on a chopping board. Brush the

sponge generously with coffee syrup, then apply a thin, even layer of butter cream. Place

another jaconde sheet on top, pressing to secure. Brush with coffee syrup and then apply a

thin even layer of ganache on top. Repeat the layers again and this time finish with a slightly

thicker layer of chocolate ganache. Allow to set in fridge.

Step 7: Once set, trim with a hot dry knife that has been dipped in hot water and wiped dry

with a tea towel. Heat and dry the knife again each time before cutting and cut a rectangle for

serving. Dust with good quality cocoa powder. Place on plate and top with a quenelle of

cream fraiche and a piece of gold leaf.

Serves 10