Jules Cooking Global, How to make a Gâteau opéra

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

grand marnier

🥗Healthier: orange juice

💰Cheaper: orange extract

Orange juice is a lighter substitute for flavor.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative.

Make 250 milliliters of espresso.

In a pan, reduce the espresso.

Grind 120 grams of almonds with 50 grams of sugar.

Add 50 grams of butter, 25 grams of cocoa powder, and 3 eggs to the almond mixture.

Add 125 milliliters of milk to the reduced espresso with 75 grams of sugar.

Separate 3 eggs, keeping 2 yolks.

Mix 20 grams of flour with the yolks until smooth.

Slowly add the espresso mixture to the yolk mixture until fully combined.

Pour the mixture back into the pan and cook to the right consistency, then sieve it and cover with plastic foil to cool in the fridge.

In a pan, combine 110 milliliters of milk and 50 grams of butter, bringing it to a boil.

Measure 160 grams of dark chocolate and add it to the boiling milk, then mix and set aside.

Whip the egg whites until foamy, then slowly add 75 grams of sugar and whisk to full volume.

Add the almond mixture to the whipped egg whites and mix carefully until combined.

Pour a quarter of the mixture onto a baking sheet and spread evenly, then bake at 180 degrees Celsius for about 7 minutes.

Remove the baking sheet and set aside, noting that 4 biscuits are needed in total.

Cut parchment paper to the desired shape and cover the baking pan with it.

Assemble the cake starting with a biscuit, then add half of the chocolate ganache and spread evenly, letting it set in the fridge.

Juice enough mandarins for 400 milliliters of juice and set aside, adding 4 grams of agar and bringing it to a boil.

Pour half of the juice into a baking pan and let it cool completely; two sheets are needed in total.

Mix 250 grams of butter with the espresso cream and 50 grams of icing sugar, whipping it light.

Cut the parchment paper to the right size and place it on the ganache, then remove the paper.

Pipe half of the buttercream onto the layer and spread it evenly, then add another biscuit on top.

Spread the rest of the ganache on the second biscuit and let it set in the fridge.

Add another jelly layer on top of the ganache and spread the rest of the buttercream on top of that layer.

Finish with a biscuit and let it set in the fridge for at least 3 hours.

Bring 240 milliliters of whipped cream to a boil and measure 200 grams of dark chocolate.

Pour the whipped cream over the chocolate and mix to create ganache.

Pour the ganache over the cake and spread evenly, letting it set in the fridge.

Remove the baking pan and cut the sides away with a hot knife, then cut to the desired shape and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens