glossy glaze opera

                       
                                      Ingredients

- 12g of gelatin in sheets
- 100 g (10 cl) of water
- 170 g caster sugar
- 75 g of bitter cocoa powder
- 90 g (9 cl) whole cream

   Soften the gelatin in a filled container
of cold water.
In a saucepan, mix water, caster sugar,
bitter cocoa powder and liquid cream.
Boil for about 1 minute. Add gelatin
drained and reserve 1 night in the refrigerator.
Heat the icing on a bain-marie * or in the oven
microwave. When it reached a temperature of 37 ° C
place, place the entremets on a set pastry grid
on a dish large enough to recover excess frosting.
Fully cover your frosting (1, 2, 3)

and smooth with a spatula.