Gâteau Opéra Advocat

Step 1 - Joconde

Beat the whole egg, sugar and almond flour at high speed for approx. 10 - 15 minutes. Mix in the melted butter. Beat the egg whites and sugar until stiff and fold into the almond mixture with the wheat flour. Divide the mixture between three 60 x 20 cm baking trays lined with baking paper, smooth out and bake.

Baking temperature 210 °C, baking time: approx. 10 minutes

Step 2 - Eggnog syrup

Bring the water and sugar to the boil for approx. 5 minutes and stir in the eggnog paste.

Step 3 - Eggnog cream

Bring the sugar and water to the boil until the temperature reaches 121°C. In the meantime, beat the egg yolks and slowly pour in the hot sugar syrup and continue beating until the mixture has cooled to room temperature. In a separate bowl, beat the butter with the eggnog paste until creamy. Stir the two mixtures together.

Step 4 - Ganache

Bring the cream to the boil with the invert sugar cream, pour over the chopped couverture and emulsify with a hand blender.

Structure

Remove each Joconde base from the baking paper and soak in the eggnog syrup. Pour some of the eggnog cream, approx. 0.450 kg, evenly onto the first base and smooth it out. Place the second base on top, also spread with the eggnog cream, approx. 0.450 kg, and place the third base on top. Spread with the rest of the eggnog cream and spread the ganache on top. Allow the slices to cool thoroughly, cut into pieces and garnish as desired.