507711655-Opera-Patisserie-Cedric-Grolet-1

3½ tablespoons (25 g) all-purpose flour
2 tablespoons (30 g) cocoa butter
5 sheets (16 g powdered) gelatin
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
For the choux paste
⅔ cup (150 g) whole milk
1½ tablespoons (18 g) trimoline (inverted sugar)
1 teaspoon (6 g) salt
½ cup plus 1½ tablespoons (1 stick plus 1½ tablespoons/132 g) unsalted butter
1⅓ cups plus 2 tablespoons
(180 g) all-purpose flour
5 large (250 g) eggs (1 cup)
For the caramel
2½ cups (500 g) superfine sugar
3½ ounces (100 g) dry nougat
¼ cup (50 g) glucose powder
For the vanilla whipped cream
2 cups (500 g) plus 1½
tablespoons whipping cream
⅓ cup plus 1½ tablespoons (100 g) mascarpone cheese
1½ tablespoons (17.5 g) superfine sugar
2½ vanilla beans
For the puff pastry dough
Make a puff pastry dough following the directions on this page, using
⅓ cup plus 1½ tablespoons (100 g) of water for the détrempe. Using
a rolling pin, roll out the détrempe to a thickness of 1 16 inch (2 mm).
For the pastry cream
Make a pastry cream following the directions on this page.
For the choux paste