ASMR Cooking / How to make "Opera"

[ Biscuit Joconde ] For one 25x25 baking dish
A - Flour: 18g
A - Powdered sugar: 20g
A - Almond powder: 65g
B - Whole egg: 80g
B - Granulated sugar: 8g
A - egg white: 55g
Unsalted butter: 12g
1. sift together A
2. mix whole eggs and granulated sugar.
Beat with a mixer until warm, about 10 minutes.
4. beat egg whites in a separate bowl.
5. lightly mix the egg whites with the egg whites without crushing the whites. 6.
Add the shaken A to 5. 7.
Add the melted butter and mix until smooth. 8.
Spread the mixture on a baking sheet lined with cooking paper with a palette knife to a thickness of 3 mm.
Bake in a preheated oven at 220°C for 10 minutes.
Remove from the heat after baking.

Coffee syrup (to soak into the biscuit joconde)
Water: 100g
Granulated sugar: 100g
Instant coffee (powder): 15g
Put the ingredients in a saucepan and bring to a boil, stirring constantly. 2.
2. bring to room temperature (about 195-200g)
3. soak up about 60-70ml of the mixture per biscuit.

[ Coffee Buttercream ]

[ Parter Bombe ].
A - Whole egg: 40g
A - Egg yolks: 16g
B - Water: 45g
B - Granulated sugar: 115g
1. Combine A and beat with a hand mixer.
Put B in a small saucepan and heat to 113℃, wiping the surface of the pan with a brush wet with water.
While mixing 1 with a whipper, pour in the syrup from 2.
When mixed, mix well with a hand mixer and add the butter.

Coffee paste
Instant coffee: 8g
Water: 4ml

[ Coffee butter cream ] [ Coffee butter cream
Perta bombe: 110g
Unsalted butter: 120g (cut it first)
Coffee paste: 8-12g (to be adjusted)
Measure out the par-tabomb and add the unsalted butter to the mixer.
If the temperature is too low and the mixture separates, microwave it for 10 seconds or less.
When the mixture is smooth, add the coffee paste, checking the color.

Ganache ]
Sweet chocolate 55%: 90g
Milk: 60g
Fresh cream (42% milk fat): 12g
Unsalted butter: 20g
Chop the chocolate into small pieces.
Combine the milk and cream and bring to a boil.
When the mixture comes to a boil, pour over the chocolate and let it emulsify.
Add the butter and melt it.

[ Glassage ] A - Granulated sugar: 100g
A - Granulated sugar: 100g
A - Cocoa powder: 40g
A - Water: 60g
A - Fresh cream 42%: 50g
Gelatin sheet: 6g
Soak the gelatin in cold water.
Combine A in a small saucepan and stir over heat to dissolve.
When the mixture comes to a boil, add the cream and stir, then bring to a boil again.
When it comes to a boil, add the drained gelatin and mix well.
Strain and finish.