Mini Tarta Ópera / Opera Cake mini

Published: 16 June 2024
on channel: Bavette-Gastronomia

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2.5k

Versión de la famosa tarta Ópera, en tamaño individual. Con Crema francesa de mantequilla al café, ganache clásica de chocolate negro, y Bizcocho Joconde mojado con un almíbar de Cointreau.

INGREDIENTES :

Ganache clásica de chocolate negro:
120 g Nata con 35% de grasa
85 g Chocolate negro 70%, troceado
15 g Mantequilla sin sal, a temperatura ambiente

Classic dark chocolate ganache:
120 g Heavy Cream
85 g 70% dark chocolate, chopped
15 g unsalted butter, at room temperature

Bizcocho Joconde:
180 g Huevos enteros (3),a temperatura ambiente
125 g Azúcar glas
125 g Almendra molida
20 g Harina de todo uso
2 Claras de huevo, a temperatura ambiente
Una pizca de sal
20 g Mantequilla sin sal, derretida

Joconde sponge cake:
180 g Whole eggs (3) at room temperature
125 g icing sugar
125 g ground almonds
20 g All-purpose flour
2 egg whites, at room temperature
a pinch of salt
20 g unsalted butter, melted

Para el Almíbar:
80 g Agua
80 g Azúcar
2 g Café soluble
Licor Cointreau

For the Syrup:
80 g Water
80 g Sugar
2 g instant coffee
Cointreau Liqueur

Crema francesa de mantequilla y café:
75 g Yemas de huevo (3-4) a temperatura ambiente
125 g Azúcar granulado
50 g Agua
125 g Mantequilla sin sal, a temperatura ambiente
Extracto de café

French butter and coffee cream:
75 g Egg yolks (3-4) at room temperature
125 g granulated sugar
50 g Water
125 g unsalted butter, at room temperature
Coffee extract

Sígueme en Instagram: @ettorecioccia
Visita mi web: https://www.bavette.es

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