Blueberry & White Chocolate Opera

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.


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

Complexity level: