Laurent DUCHÊNE

ARABICA OPERA

Recipe for a 60 x 40 cm / 2.5 cm-high frame
See pictures

Ingredients

JOCONDE BISCUIT
390 g ground almonds
390 g icing sugar
105 g flour
22.5 g invert sugar
510 g whole eggs
60 g melted butter
360g egg whites
82.5 g caster sugar
 
COFFEE SOAKING SYRUP
600 g 30 baume syrup
240 g water
60 g Pure Arabica Colombian coffee extract
 
COFFEE BUTTERCREAM
400 g sugar
115 g water
110 g eggs
60 g egg yolk
600 g butter
30 g Pure Arabica Colombian coffee extract
 
CHOCOLATE GANACHE
180 g milk
30 g cream
 210 g 60% bitter chocolate
150 g softened butter
 
OPERA GLAZE
600 g black icing paste
210 g 60% bitter chocolate
84 g grapeseed oil

Preparation

JOCONDE BISCUIT - 3 trays of biscuit per frame
Whip the ground almonds, icing sugar, flour and 
invert sugar with half of the eggs for 10 minutes. 
Add in the second half of the eggs, 
then whip for another 10 minutes. 
At the same time, whip the egg whites with the sugar.
Gently fold the whites into the first mixture, 
then fold in the butter melted at 50°C. 
Weigh out 600 g per tray and spread out. 
Bake for 6 minutes at 200°C (vents closed). 
Move to a cooling rack as soon as you take it out of the oven.
 
COFFEE SOAKING SYRUP
Mix everything ingredients. 
Soak the biscuits.
 
COFFEE BUTTERCREAM
Cook the water and sugar at 120°C. Whip the eggs and the yolks.
Pour the syrup over the mixture. Whisk at full speed then cool to 30°C.
At 30°C, add the butter (cut into pieces and brought to temperature).
Heat slightly if necessary. When the cream is smooth and shiny,
incorporate the coffee extract.
 
CHOCOLATE GANACHE
Boil the milk and cream, and pour over the 60% bitter chocolate.
Emulsify. Heat to 35°C, then add the softened butter.
Use immediately.
 
OPERA GLAZE
Heat the ingredients together. 
Use at 35 degrees.
 
TO ASSEMBLE
Assemble upside down in a 60 x 40 cm / 2.5 cm-high frame, 
on a sheet of acetate. 
Spread with 500 g of coffee buttercream.
Place the biscuit on top and soak with 300 g of syrup.
Pour the chocolate ganache on top (500 g).
Place another biscuit on top and soak with 300 g of syrup.
Spread with 500 g of buttercream.
Soak the last biscuit on top of the buttercream, 
then blast freeze. 
Turn out of the mould. Glaze.
Cut with a hot knife to desired size.

Associated products

These recipes could be
of an interest

COLOMBIAN COFFEE
RELIGIEUSE
Laurent DUCHÊNE
MOF
Discover
VANILLA FLOWER
Edwin Rousseau
Discover
THE PAINTER'S PALETTE
Julien Perrinet
Discover
INTENSE COLOMBIAN
ARABICA COFFEE TART
André Loutsch
Discover
ARABICA COFFEE
ÉCLAIR
Laurent DUCHÊNE
MOF
Discover
THE PAINTER'S PALETTE
Julien Perrinet
Discover
ESPRESSO
Laurent DUCHÊNE
MOF
Discover
COFFEE TART
WITH NUTS
Laurent DUCHÊNE
MOF
Discover
CAKE WITH VANILLAS
FROM AROUND THE WORLD
André Loutsch
Discover
ARABICA COFFEE
ÉCLAIR
Laurent DUCHÊNE
MOF
Discover
COLOMBIAN COFFEE
RELIGIEUSE
Laurent DUCHÊNE
MOF
Discover
VANILLA
FLAN PÂTISSIER
École Bellouet Conseil
Discover
BOURBON VANILLA
CRÈME BRÛLÉE
École Bellouet Conseil
Discover
CARTAGENA
Laurent DUCHÊNE
MOF
Discover
COFFEE TART
WITH NUTS
Laurent DUCHÊNE
MOF
Discover
VIENARABICA
Laurent DUCHÊNE
MOF
Discover
CARTAGENA
Laurent DUCHÊNE
MOF
Discover
VANILLA
MACARON
École Bellouet Conseil
Discover
INTENSE VANILLA BOURBON CHEESECAKE TART
Julien Perrinet
Discover
TIRAMISU
Laurent DUCHÊNE
MOF
Discover
VANILLA &
CITRUS CAKE
École Bellouet Conseil
Discover
VANILLA HAZELNUT ENTREMET
Julien Perrinet
Discover
INTENSE COLOMBIAN
ARABICA COFFEE TART
André Loutsch
Discover
VANILLA
BABA AU RHUM
École Bellouet Conseil
Discover
TIRAMISU
Laurent DUCHÊNE
MOF
Discover
VIENARABICA
Laurent DUCHÊNE
MOF
Discover
MONT BLANC CHESTNUT AND MANDARIN LOG
Julien Perrinet
Discover
Receive the latest news from Prova Gourmet
and exclusive contents : recipes, chefs interviews, tutorials…