Praline & Lime Opera

Method of Preparation

1. In a mixer fitted with a paddle attachment, mix together the almond flour, confectioner’s sugar, flour, inverted sugar and the whole eggs #1.
2. While mixing, add in the whole eggs #2 and lime zest. Continue to mix for 10 minutes.
3. Add in the hot melted butter.
4. In a separate mixing bowl with a whip attachment, whip the egg whites and sugar until a stiff meringue is formed.
5. Spread over a Silpat in 300g amounts over trays that measure 35cm x 28cm (you should get approximately 4 sheets). If the sheets are weighed out at 600g over trays that measure 56cm x 35cm (you should get approximately 2 sheets)
6. Bake in a convection oven at 230°C for 5 minutes.
7. Upon finishing baking, remove the sponge cake from the hot tray.

1. In a saucepan, bring to a boil all of the ingredients and set aside for assembly.

1. Bring to a boil, the milk, vanilla pod, PreGel Five Star Chef Pannacrema Hazelnut, egg yolks and sugar.
2. Pour in a mixing bowl with a paddle attachment and mix on low speed to cool down the mixture.
3. Interchange the paddle attachment for a whip attachment and gradually add in the melted butter. Whip on high.
4. Once the mixture has completely cooled, combine it with the Italian meringue.
5. Set aside for assembly.

1. Bring to a boil the lime juice, heavy cream, butter, glucose and lime zest.
2. Pour over the eggs that have been emulsified with the sugar and cornstarch.
3. Bring to a boil again and remove from the stove.
4. Fold in the cocoa butter and mix.
5. Set aside for assembly.

1. In a water bath, melt together all of the ingredients.
2. Use at 35°C.

1. Assemble in a 35cm x 28cm x 2.5cm height frame.
2. With an offset spatula spread a fine layer of the pate à glacer over the joconde sponge cake.
3. Return this sheet back into the frame.
4. Brush with the lime soaking syrup.
5. Spread 300g of praline buttercream, the second joconde sponge cake brused with 150g of lime soaking syrup.
6. Fill up the frame with the remaining praline butter cream and smooth the top.
7. Refrigerate for about 2 hours.
8. Glaze with the green opera glaze, remove from the frame, cut with hot knife in 14cm long x 2.5cm wide pieces.
9. Decorate with roasted hazelnuts and green neutral nappage dots.