Opéra Pralin Feuilletine™
- Level:
-
Medium
- Makes:
-
Recipe for a frame of 40x60cm
Almond Succès Biscuit
Used products: Almond Succès Biscuit
-
300 gegg white
Preparation: Almond Succès Biscuit
Whip
Used products: Almond Succès Biscuit
-
150 ggranulated sugar
-
50 gbrown sugar
-
6 gdehydrated egg whites
Preparation: Almond Succès Biscuit
Serrer avec
Used products: Almond Succès Biscuit
-
250 galmond powder
-
250 gicing sugar
-
50 gpotato starch
Preparation: Almond Succès Biscuit
Ajouter
Place in a 40x60cm frame.
Cook at 210 °C 10 to 12 min.
Croustillant Pralin Feuilletine™
Used products: Croustillant Pralin Feuilletine™
Preparation: Croustillant Pralin Feuilletine™
Melt at 30°C
Spread the Pralin Feuilletine™ on the Almond Succès Biscuit.
Mousse Inaya™
Used products: Mousse Inaya™
-
825 gWhole milk
-
255 gegg yolks
-
160 ggranulated sugar
Preparation: Mousse Inaya™
Make a custard cooked at 85°C
Used products: Mousse Inaya™
Preparation: Mousse Inaya™
Strain and pour over
Used products: Mousse Inaya™
-
1590 gwhipped cream 35%
Preparation: Mousse Inaya™
At 40 °C add
Pour over Inaya™ mousse on Croustillant Pralin Feuilletine™
Cocoa Glaze
Used products: Cocoa Glaze
-
390 ggranulated sugar
-
160 gwater
Preparation: Cocoa Glaze
Cook to 120°C
Used products: Cocoa Glaze
-
290 g35% cream
-
40 ginvert sugar
Preparation: Cocoa Glaze
Boil together
Add the cooked sugar syrup, boil again.
Used products: Cocoa Glaze
-
15 ggelatin 200 Bloom
-
90 gwater
Preparation: Cocoa Glaze
At 60°C, add
Mix and keep in cooler 24 hours.
Use at 30°C.
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