L'opéra (montage sans cadre)

Hello, I would like to thank Chef Bruno Ciret, pastry chef at Ferrandi, who was generous enough to reveal his recipe and especially his technique on instagram. (his instagram account @brunoferrandiparis) My goal was to be no more than an inch thick, well, it's not so easy. Ideally it's even 2.5 cm ... it will be for next time 😂 It's your turn to play and above all enjoy ;) ************************* List of ingredients and equipment: ▶️ https://lapatededom.com/the-opera/ Recipe for this dessert (step-by-step instructions and tips) : ▶️ https://lapatededom.com/product/opera... All my recipe cards ( current and future ) : ▶️ https://lapatededom.com/product/all-c... ************************* If you find any translation errors, please send me a message to [email protected] ************************* NEW : share your achievements and ask your questions via Discord :   / discord   See you soon. Dom PS: don't forget to enable subtitles for explanations! If you are in a hurry ... here is a direct access to the different steps. 00 Intro 00:18 The syrup 01:51 The joconde biscuit 08:06 The chocolate ganache 09:54 Butter cream 13:38 The "chablon" 14:25 The glaze 15:20 Assembly 20:37 Cutting 10:07 Decoration 22:44 Tasting