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Blueberry & White Chocolate Opera

gms
Ingredients
Jaconde
Satin Crème Cake 400
Water 220
Oil 125
Almond Powder 100
Jaconde total 845
Butter Cream
Topfil 50% (Blueberry, Cherry, Pineapple) 150
Butter 520
Egg White 5 nos
Castor Sugar 300
Water 50
Butter Cream total 1025
Carat Coverlux White Ganache
Carat Coverlux White 250
Cream 250
Carat Coverlux White Ganache total 500
Assembly
Carat Coverlux White 250
Cream 250
Assembly total 500

Working Method

Method: Jaconde
  1. Mix Satin Creme Cake Egg Free, almond powder and water using a Flat/Paddle blade at speed 1 for 1 minute. 
  2. Then mix at speed 3 for 3 minutes. 
  3. Add oil slowly and mix at speed 1 for 1 minute till the oil is mixed homogeneously into the batter. 
  4. Spread it thinly on silpats & bake at 180°C.
Method: Butter Cream
  1. Cook sugar (zoogms) and water at 120°C. 
  2. Whip egg white and sugar (ioogms) till stiff and pour the cooked sugar. 
  3. When the meringue is ready add softened butter. 
  4. Add Topfil Blueberry and mix.
Method: Carat Coverlux White Ganache
  1. Heat cream. 
  2. Add Carat Coverlux White and make ganaches.
Assembly

Layer the pastry as below

  1. Sponge-Butter Cream-Sponge-Carat Coverlux White ganaches - Sponge - Butter Cream - Sponge- Butter Cream 
  2. Finish with Brillo White and Decorfil Blueberry to get your Blueberry And White Chocolate Opera

About this Recipe

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