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    Unlikecommentremove: 9,469 Likes Antonio - Bachour

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    Irina Mihaela
    This document provides a recipe for petit gateaux that includes several components: 1) An almond chocolate cake made from almond praline, sugar, eggs, cocoa powder, dark chocolate, flour and butter. 2) A chocolate cremeux made from heavy cream, milk, egg yolks, sugar and dark chocolate. 3) An almond milk chocolate coating made by tempering milk chocolate with cocoa butter and crushed almonds. 4) A coffee white chocolate whipped ganache made by heating cream, sugar and glucose, pouring over white chocolate and mixing with additional cream. The components are assembled by inserting toothpicks in the frozen cakes and cremeux,

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    © All Rights Reserved
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    Unlikecommentremove: 9,469 Likes Antonio - Bachour

    Uploaded by

    Irina Mihaela
    4K views2 pages
    This document provides a recipe for petit gateaux that includes several components: 1) An almond chocolate cake made from almond praline, sugar, eggs, cocoa powder, dark chocolate, flour and butter. 2) A chocolate cremeux made from heavy cream, milk, egg yolks, sugar and dark chocolate. 3) An almond milk chocolate coating made by tempering milk chocolate with cocoa butter and crushed almonds. 4) A coffee white chocolate whipped ganache made by heating cream, sugar and glucose, pouring over white chocolate and mixing with additional cream. The components are assembled by inserting toothpicks in the frozen cakes and cremeux,

    Original Description:

    Bachour - Opera cake

    Original Title

    Bachour - Opera

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    This document provides a recipe for petit gateaux that includes several components: 1) An almond chocolate cake made from almond praline, sugar, eggs, cocoa powder, dark chocolate, flour and butter. 2) A chocolate cremeux made from heavy cream, milk, egg yolks, sugar and dark chocolate. 3) An almond milk chocolate coating made by tempering milk chocolate with cocoa butter and crushed almonds. 4) A coffee white chocolate whipped ganache made by heating cream, sugar and glucose, pouring over white chocolate and mixing with additional cream. The components are assembled by inserting toothpicks in the frozen cakes and cremeux,

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4K views2 pages

    Unlikecommentremove: 9,469 Likes Antonio - Bachour

    Uploaded by

    Irina Mihaela
    This document provides a recipe for petit gateaux that includes several components: 1) An almond chocolate cake made from almond praline, sugar, eggs, cocoa powder, dark chocolate, flour and butter. 2) A chocolate cremeux made from heavy cream, milk, egg yolks, sugar and dark chocolate. 3) An almond milk chocolate coating made by tempering milk chocolate with cocoa butter and crushed almonds. 4) A coffee white chocolate whipped ganache made by heating cream, sugar and glucose, pouring over white chocolate and mixing with additional cream. The components are assembled by inserting toothpicks in the frozen cakes and cremeux,

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    © All Rights Reserved
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    Download as docx, pdf, or txt
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     antonio.bachourBachour Opera Recipe
    Yiels 20 Petit Gateaux

    Almond Chocolate Cake


    210 g almond praline
    80 g sugar
    210 g eggs
    15 g cocoa powder
    55 g Guanaja dark chocolate 70%
    60 g flour
    55 g butter
    Preheat ove 175C
    Mix the eggs, sugar and praline in the mixer with the whip attactment. Melt butter and chocolate. Sift
    dry ingredients. Add butter chocolate mixture to the egg mixture and fold in the dry ingredients.Pour
    batter in silicone mold and bake 10-12 minutes.
    Chocolate Cremeux
    375 g heavy cream
    375 g milk
    150 g yolks
    75 g sugar
    375 g 64% chocolate Manjari
    Make a creme anglaise and cook to 82C. Strain through a fine sieve over the partially melted
    chocolate in order to get a smooth, shiny texture (mix with the rubber spatula). Process the emulsion
    with a hand blender to perfect the cremeux.
    Immediately pour the cremeux on top the almond cake. Freeze it. Almond Milk Chocolate Coating
    Coverture
    500 g Jivara Milk Chocolate couverture
    110 g Cocoa butter
    150 g Dry roasted almond ( crushed)
    Melt down the couverture and cocoa butter to about 45°C Crush down the almond to nibs. Temper
    the couverture down to 30 °C and stir in the peanut nibs .
    Coffee White Chocolate Whipped Ganache
    250 g heavy cream
    25 g inverted sugar
    25 g glucose syrup
    12 g instant coffee
    220 g Opalys white chocolate
    375 g heavy cream
    Bring 250 g heavy cream, sugar and glucose to a boil in a small pot. Pour over chocolate and whisk
    until smooth. Add 375 g chilled cream and process with a hand blender until smooth. Refrigerate
    overnight to set.
    Transfer to a pastry bag with a #1 round pastry tip for Assembly.
    Assembly

    Stick a tooth-pick trough each almondcale/ cremeux and set aside in the freezer for a few minutes.
    Dip each petit gateaux in the almond milk chocolate coating and remove the tooth pick. Using a
    pastry bag fitted a small star nozzle pipe a rosette of coffee whipped ganache on top. @pavonitalia
    @valrhonausa

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