Coco-raspberry Opera - Puratos

Ingredients

Working Method

Jaconde

Whisk first 3 ingredients for 10 minutes
Mix butter and flour into above mix
Make a meringue with whites and sugar, fold through mixture
Spread onto silpat mats and bake for 8-10 minutes at 200°C in deck oven

Daquoise

Mix Hazelnut meal and coconut
Make a meringue with whites and sugar, fold through dry ingredients
Bake for 25 minutes at 160°C

Ganache

Warm up chocolate
Heat up coconut cream, pour over chocolate, add Trimoline and combine
Mix chocolate into cream mixture and emulsify butter last
Let set before use

Buttercreme

Mix cold water with Cremyvit to make custard
Whisk butter and icing sugar till fluffy, add custard while mixing
Warm up Topfil Raspberry and add to above

Glaze

Warm up some Topfil Raspberry and add melted gelatine
Combine with the rest and spread onto frozen cake
Glaze with Harmony before serving

Assembling

Cut out Dacquoise and Jaconde
Add on in the order: Daquoise, Ganache, Jaconde, Buttercreme, Jaconde, Ganache, Jaconde, Buttercreme and Topfil Raspberry.
Freeze and apply glaze on top of the Topfil
Cut into squares

Finishing

Add chocolate decoration and slightly roasted coconut

About this Recipe

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