507711655-Opera-Patisserie-Cedric-Grolet-1

1½ tablespoons (25 g) custard powder
3½ tablespoons (25 g) all-purpose flour
5⅓ large (90 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
4 sheets (13 g powdered) gelatin
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
For the vanilla cream
2½ cups (450 g) vanilla ganache
2¼ cups (600 g) pastry cream
For the raspberry gel
1¼ cups (300 g) raspberry juice
2½ tablespoons (30 g) superfine sugar
1½ teaspoons (4 g) agar powder
⅓ teaspoon (1 g) xanthan gum
1⅔ cups (200 g) fresh raspberries
1½ cups (340 g) sous-vide
raspberries (cooked in a vacuumsealed
bag at 195°F/90°C for 1 hour)
For assembly and finishing
Kirsch
2¼ cups (500 g) raspberry almond paste
2½ cups (300 g) fresh raspberries
For the ladyfinger
Make a ladyfinger following the directions on this page.
For the whipped vanilla ganache
Make the ganache following the directions in the Fraisier recipe on
this page.
For the pastry cream
Make a pastry cream following the directions on this page.