Recipe :: The MacOpera

The MacOpéra

By Naomi Wahl head pastry chef at Sofitel Montréal Recipe made with Michel Cluizel Maralumi and Mangaro Single Plantation Chocolates

Chocolate Macaroon Biscuit Ingredients: "Tant pour tant" almond (50% almond/50% icing sugar) Icing sugar Egg white Red food coloring powder Michel Cluizel Los Ancones cacao paste Water Caster sugar Egg white powder Egg white

913 g 88 g 150 g 2g 125 g 100 g 450 g 3g 163 g

Directions: Mix the almond powder, sugar, 150g of egg whites and red food coloring together. Set aside.

Melt the cacao paste at 35oC. Heat the sugar and water at 120/121oC, and drizzle it over 163g of whisked egg whites and powdered egg whites.

Add the melted cacao paste to the almond, sugar, egg white and red food coloring mixture and then add the whisked, hot egg whites mixture.

Pipe the macaroons (approx. Ø 5cm each) onto a baking sheet. Bake at 160oC for 20 to 25 minutes.

Note : This recipe makes 30 macaroons.

The OpĂŠra bowl

Joconde biscuit Ingredients

Coffee syrup

Whole eggs Almond powder Icing sugar, sifted Egg whites Caster sugar Pastry & cake flour, sifted Unsalted butter, melted

325 g 200 g 200 g 260 g 70 g 130 g 70 g

Make an infusion with 550 g of water and 125 g of ground coffee then add to it 500g of syrup at 30° C and 4 rehydrated sheets of gelatin.

Ganache

Recipe Mix together almond powder and sifted icing sugar. Add whole eggs and beat until the mixture has a ribbon-like consistency.

Add whisked egg whites, sugar then sifted flour.

Finally add the melted butter.

Spread the mixture evenly in a tray and bake at 180oC for approximately 10 minutes.

Coffee Panna Cotta Ingredients 35% Cream Caster sugar Vanilla bean

1500 g 200 g 1

Coarse-ground coffee beans Gelatin sheets

120 g 6

Directions Bring the cream, sugar and vanilla to a boil; add the coffee and let it brew covered for 20 minutes.

Add 6 rehydrated gelatin leaves, mix, strain then allow to cool in the fridge for 6 hours.

Pour 500g of boiling cream 35% over 500g of Michel Cluizel Maralumi couverture.

Mix gently until completely melted.

Chocolate & coffee icing Ingredients

Directions

35% cream Syrup at 30oC Glucose Coffee beans

700 g 160 g 120 g 160 g

M.Cluizel Maralumi dark couverture M.Cluizel Mangaro milk couverture Red food colouring liquid Grape seed Oil

300 g 750 g 5g 100 g

Bring the cream, syrup and the glucose to a boil, add the coarseground coffee and let it steep covered for 20 minutes. Filter the coffee mixture and pour over chocolate. Mix together, and then add the oil and coloring. Mix everything gently, being careful not to create bubbles.

Low-fat chocolate mousse 3.25% Milk 35 % cream M.Cluizel Maralumi couverture Gelatin sheets Please note : This mousse recipe makes 40 half spheres.

Remove the half-spheres from mould and coat them with coffee icing.

Set them on the macaroons.

See picture for serving suggestion.

500 g 1000 g 610 g 8g

Directions Boil the milk and pour Maralumi couverture.

Mix carefully until completely melted and then add rehydrated gelatin and chill.

Whisk the 35% cream to a soft consistency and add the ganache.

Building the final dessert You will need :    

1 entremet frame A half-sphere Flexipan mould of 4 cm diameter 1 sheet of Joconde biscuit 3 thin sheets of Michel Cluizel Maralumi dark couverture

In the entremet frame, put a sheet of Joconde biscuit and soak it in with coffee syrup.

Then put a thin crystallized sheet of Michel Cluizel Maralumi dark couverture, spread 500 g of ganache, then put one more sheet of dark couverture, add again 500 g of ganache, spread and put one last sheet of couverture.

Emulsify 1000 g of Panna Cotta and spread it in the frame. Chill it in the freezer.

This dessert yields around 80 servings.

Cover the half-spheres with the low-fat mousse, put a part of the frame mounting in each half-sphere and finish the filling with the mousse. Smooth well and chill it in the freezer.