Orange Chocolate Pie

MATERIAL:
30 fruit pies frozen skin without content, ready to use
100 g white cooking chocolate (white cooking chocolate), minced, teams until melted
1 can (325 g) mandarin oranges, drained

Contents:
3 chicken eggs
Chicken egg yolk 3
250 ml plain yogurt
20 g gelatin, the team with 50 ml of hot water until clear
1 lemon, grated skin of the fruit, squeeze the water
115 g of fine-grained sugar

HOW TO MAKE:

1. Contents: Beat eggs, egg yolks and sugar until sugar has dissolved and blended.
2. Enter a yogurt, a solution of gelatin, orange peel, and orange juice, stir again to mix. Set aside.
3. Grease the surface and edges of pie with melted white chocolate. Let stand until chocolate frozen.
4. Pour batter contents, smooth.
5. Arrange oranges over the dough content, serve.

For 30 pieces

Opera Cake

MATERIAL:
Cake:
Chicken egg white 6
225 g caster sugar
Chicken egg yolk 8
225 g ground almonds
70 g wheat flour
1 / 2 teaspoon baking powder
50 g unsalted butter, melt

Coffee syrup, stir well, bring to a boil:
125 ml of water
65 g sugar
1 1 / 2 tablespoons instant coffee powder


Butter Cream:
200 g granulated sugar
75 ml of water
1 egg chicken
Chicken egg yolk 2
400 g unsalted butter, gently shake
4 tablespoons instant coffee powder, dissolved in 2 tablespoons boiling water.

Chocolate Ganache:
500 g dark cooking chocolate, finely chopped
8 tablespoons unsalted butter
250 ml heavy cream

Chocolate Glaze:
150 g dark cooking chocolate, finely chopped
100 g unsalted butter

HOW TO MAKE:

1. Cake: Beat egg whites until fluffy, add some sugar gradually, beating well continue until stiff. Set aside. Beat the egg yolks and remaining sugar until fluffy, add the almonds, flour, and baking powder, mix well.
2. Enter the beaten egg whites, mix well. Pour the melted butter and stir well. Pour into the pan size 22 x 22 x 7 cm which has been greased. Bake in hot oven temperature of 180 C for 40 minutes. Lift, let cool, remove from pan. Halve lengthwise into 5 parts. Set aside.
3. Butter Cream: Combine sugar and water, bring to a boil. Lift. Beat eggs until white and fluffy. Pour the sugar syrup is boiling while new beat until blended. Set aside. Beat butter until soft, mix with beaten eggs, mix well. Pour the coffee solution, mix well.
4. Chocolate Glaze: Tim chocolate and butter until melted. Add the cream, stirring until blended. Lift. Store in refrigerator until thick and can dioles. Set aside.
5. Solution: Take 1 part cake, flush with a little coffee syrup, spread with a layer of butter, cover with another 1 part cake, store in refrigerator for 10 minutes. Remove, flush again with coffee syrup, spread with a layer of chocolate, save back in the refrigerator. Do the same thing until all the ingredients out. Finally, flush with chocolate glaze, smooth.

For 15 pieces @ 7 x 4 cm