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Operà Mignon with Guitar Cutter

Essential in every traditional pastry shop, the pastry mignon is a timeless classic. And cutting it is quick and easy with the Guitar Cutter by Martellato.


 

Versatile, functional and durable: thanks to its features, the new aluminium guitar is your essential partner every day.



 

"Operà Mignon" Recipe



Ingredients:

Assembly Opera Mignon 56x36cm 5700 g

Mirror chocolate 500 g

Procedure:

Place the quadro mignon in a tablet and proceed with icing. Frost the still-frozen quadro mignon, evenly distributing the frosting on the surface with the help of an elbow spatula. Warm the icing to facilitate the operation and use it at around 28/30°C. Refrigerate the framework until completely thawed to the core before cutting with a hand guitar. Cut 3x3 cm and slide the cut mignons onto a baking tray with paper, taking care not to damage them. Fry. Decorate with chocolate coffee beans.



ASSEMBLY OPERA MIGNON 56X36 cm

Ingredients: Bisquit Joconde cocoa 630g

Coffee syrup 150g

Coffee buttercream mignon 1070g

Coffee sponge 220g

Bisquit Joconde cocoa 630g

Ganache chocolate quadri mignon 1080g

Coffee syrup 220g

Bisquit Joconde cocoa 630g

Coffee buttercream mignon 1070g


Procedure:

INVERSE ASSEMBLY: place a sheet of acetate on the bottom of a 4-sided baking tin, lay the 36x56 cm frame and start assembling with the coffee buttercream, level with elbow spatula and lay the biscuit juggalo. Beat to level the bisque well. Wet with coffee syrup. Beat to stabilise the cream. Repeat the operation by spreading the chocolate ganache to a creamy consistency. Finish with the last layer of coffee buttercream, and the wet juggalo bisquit. Thoroughly chill before removing the frame. Spread a thin layer of chocolate (dark or milk) on the bottom of the juggalo biscuit before storing in the freezer to facilitate guitar cutting.Store at -18°C until frosted and cut.

BISQUIT JOCONDE CACAO

STEP 1

Ingredients:

Flour peeled almonds 423,13 g

Caster sugar (sucrose) 235,07 g

Potato starch 141,04 g

Extra brut cocoa 75,22 g

Egg mix from cat. A free-range hen eggs 423,13 g

Hen egg, yolk 282,09 g

Butter 188,06 g

Procedure:

Mix all the powders in the planetary mixer with the paddle attachment.Mix the eggs and warm them to 38/40°C.Pour over the powders and whip the mass.Melt the butter at 40°C.


STEP 2

Ingredients:

Hen egg, albumen 564.18 g

Caster sugar (sucrose) 188,06 g


Procedure:

Beat the egg whites to a cream and add the caster sugar in 2 times.Obtain a stable but creamy meringue.Incorporate about 1/3 of the meringue into the first whipped mass, and finally put the whole mass on the meringue. Add the melted butter previously mixed with some of the lightened mass and pour in at 8 mm.



COFFEE SYRUP


Ingredients:

Sugar syrup 295 g

Coffee bar, in cup 295 g

Procedure:

Mix cold syrup with long coffee. Place in a bottle until ready to use.


SYRUP FOR TOPPING

Ingredients:

Water 184,02 g

Granulated sugar (sucrose) 126,51 g

Procedure:

Bring water and sugar to the boil. Keep aside until ready to use. Use cold.

COFFEE BUTTERCREAM MIGNON

Ingredients:

Buttercream yellow base mignon 2077,67 g

Soluble coffee powder 31,17 g

Water 31,17 g

Procedure:

Create a coffee extract by mixing water and instant coffee. When the buttercream is stable and well whipped, pour the extract over the buttercream and stir. Pour in and blast chill.



BUTTERCREAM YELLOW BASE MIGNON

STEP 1

Ingredients:

Water 146,53g

Madagascar vanilla beads 1,31g

Caster sugar (sucrose) 590,50g

Elite egg yolk 295,25g

Procedure:

Bring water, sugar and the vanilla pearls to the boil.Bring the syrup to 124°C.

Pour over the previously weighed yolk in the mixer pod, stirring with the aid of a whisk.Transfer the planetary mixer with the whisk into the machine and whip until the pate a bombe is stable. (approx. 45/48°C).

STEP 2

Ingredients:

Butter 82% blocks 10x1 1170,65 g

Procedure:

Start by adding the butter at room temperature in two to three times, taking care to add only when the part previously incorporated is well incorporated.Peel off the bottom and edges.Use as soon as ready.

GANACHE CHOCOLATE QUADRI MIGNON


Ingredients:

Cream, 35% fat 324.32 g

Cow's milk, pasteurised whole 161.63 g

Extra Bitter 64% Guayaquil 406.74 g

Lactee Superior 38% milk chocolate 133,80 g

Gianduia milk chocolate 53,25 g

Procedure:

Bring the milk and cream to the boil.Pour the boiling liquids over the toppings.Stir with a spatula to melt the toppings and perfect the emulsion of the ganache with an immersion blender, taking care not to allow air to be incorporated into the cream.Allow to crystallise 8 h at 16°C before use.Pour and blast chill.



 

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1 Comment


Guest
Jan 09, 2023

Very Good Recipe!

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