Recipe: Opera

1/ Remove your sheet from the oven and line it with parchment paper.
2/ In a large bowl pour the almond powder, icing sugar, then the eggs, whiten this mixture with a whisk for 5 minutes then add the flour and finally the melted butter then set aside.
3/ In your mixer, pour your egg whites
Beat them until stiff peaks form then add your 20g of caster sugar.
4/ Turn your oven to 180°(th6).
5/ Then whisk a large spoon of whites into your "almond mixture" then incorporate the rest with a spatula or maryse by cutting and lifting (like a soufflé), then pour onto your sheet on parchment paper.
Level with a spatula cook 10 minutes at mid-height. Remove and set aside.
Preparation of coffee buttercream:
1/ In a saucepan pour the water and caster sugar monitor your sugar thermometer up to 121°C (soft ball).
2/ Place the egg in your mixer, turn slightly then add your syrup very slowly by letting it slide against the wall of your container. The goal is not to cook the egg. until cool incorporate your softened butter turn then add your coffee flavoring, transfer to a bowl, cover with cling film and into the fridge.
Preparation of coffee syrup:
In a saucepan 5cl (50g) of water + 50g of caster sugar + 5cl of coffee extract or 6g of freeze-dried coffee bring to a boil then let cool.
Preparation of ganache:
1/ Melt the chocolate(200g) in a double boiler(just warm).
2/Meanwhile in a saucepan pour your whipping cream (8cl 80g) and heat it with your glucose syrup (1 tablespoon).
3/ Let warm and pour over the chocolate stir well and set aside until cool.
Assembly:
1/ Cut your biscuit (paper removed) into 4 equal squares, then cut a cardboard the size of one of these squares.
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