The opera is the pastry what the croissant is to the pastry: a great classic. In this organic version of Bretons en Cuisine, all ingredients have been chosen with care, from icing sugar to almond powder, to coffee and chocolate. A 100% organic dessert ready in only 45 minutes!

Dessert quite dif fi cult & almost inexpensive

PREPARATION: 45 MIN I COOKING: 15 MIN I REFRIGERATION: 6 H 15

Ingredients (for 6 people)

FOR COOKIE COOKIE

  • 75 g of organic icing sugar
  • 75 g of organic almond powder
  • 20 g of organic flour
  • 20 g of organic butter True
  • 110 g of egg trails + 60 g of organic egg whites
  • 20 g of organic cane sugar

FOR SYRUP

  • 10 cl of fair trade organic coffee
  • 20 g of organic cane sugar

FOR GANACHE

  • 90 g of 66% organic chocolate
  • 110g of thick organic cream True
  • 20 g of acacia honey

FOR COFFEE CREAM

  • 80 g of organic cane sugar
  • 1/2 vanilla bean bio
  • 100 g of organic eggs
  • 170 g of organic butter True
  • 10 g of organic coffee extract

FOR GLAZING

  • 50 g of dark chocolate bio
  • 10 g of grape seed oil

Preparation of the recipe

1. Preheat oven to 230 ° C (th.7 / 8). Melt the butter. Pour the beaten whole eggs into the robot's bowl and weigh exactly with the icing sugar, almond powder and flour and whisk until the mixture whitens. Add the cooled butter.

2. Whisk the egg whites and add the sugar. Stir in the previous mixture. Pour the appliance onto a rectangular rim covered with parchment paper and bake for 6 minutes. The Mona Lisa biscuit must barely color. Let cool and cut the biscuit in two equal parts

3. Make the syrup by melting the sugar in the hot coffee.

4. Make the ganache. Heat the cream and then add the chocolate in pieces and the honey. When the mixture is smooth and shiny, pour the ganache into a terrine and let cool with a food film placed like a skin on the surface.

5. Make the butter cream and coffee. In the robot's bowl, whip the whole eggs. Meanwhile, pour 25 cl of water with the sugar and half vanilla pod scraped at 118 ° C. Pour the mixture over the eggs and continue to whisk until completely cool. Then add the soft butter little by little while rotating at medium speed to maintain the emulsion. Finish with the coffee extract.

6. Ride the opera. The assembly is done upside down starting with the frosting. Make a rectangular frame the size of a piece of biscuit Mona Lisa. File it fi lm food. Melt the icing chocolate in a bain-marie at 32 ° C and add the oil. Pour into the bottom of the frame. Let it harden for 15 minutes in the refrigerator.

7. Then put the butter cream and coffee. Soak a piece of biscuit on one side with syrup, place it on the cream soaked side down. Spread a layer of chocolate ganache, the second piece of biscuit soaked in coffee syrup and finish with the remaining chocolate ganache. Arrange food film on top and refrigerate for 6 hours.

8. Remove the food fi lm and flip the cake carefully. Remove the frame and then the second food film by gently pulling to reveal the frosting. Rectify the edges with the hot blade of a wire cutter.