507711655-Opera-Patisserie-Cedric-Grolet-1

1 tablespoon (12 g) superfine sugar
¾ teaspoon (2 g) agar powder
For the neutral glaze
½ cup plus 4 teaspoons (140 g) whole milk
1 cup (240 g) whipping cream
1⅓ cups (275 g) superfine sugar (1)
⅓ cup plus 1 tablespoon (90 g) glucose powder
3½ tablespoons (25 g) cornstarch
⅓ cup plus 2 tablespoons (90 g) superfine sugar (2)
¼ cup (60 g) gelatin mass
For the coffee sponge cake
Whip the butter and ground coffee with an electric mixer. Beat the
egg yolks with the superfine sugar (1). Sift together the flour and
starch. Whisk the egg whites until stiff and fold them with the
superfine sugar (2). Mix the egg yolk mixture with the butter–coffee
paste mixture. Gently fold in the egg whites, then the flour and
starch, stopping as soon as the mixture is homogeneous. Spread the
batter on a baking sheet to about ½ inch (1 cm). Bake in the oven at
350°F (175°C) for about 13 minutes, then cut into 1¼-inch (3-cm)-
diameter disks.
For the cocoa nib praline
Place the hazelnuts on a baking sheet lined with parchment paper
and roast them in the oven at 320°F (160°C) for 15 minutes. In a
saucepan, add the superfine sugar and make a dry caramel, then
pour it over the hazelnuts. Add the cocoa nibs on top. Mix the
hazelnuts, caramel, and cocoa nibs, then add the oil and fleur de sel.
Using a mixer fitted with the flat beater, let the praline rotate for
about 30 minutes to obtain a praline with small crispy grains.
For the chocolate ganache
In a saucepan, boil the milk with the cream and glucose powder.
Then emulsify with the chocolate. Mix, then add the clarified butter.
For the Peruvian coffee milk jam Alain Ducasse