Opéra Pralin Feuilletine™

Entremets Creations

Opéra Pralin Feuilletine™

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Thomas Alphonsine
    Pastry Chef at the Chocolate Academy™ Cacao Barry
level 2
Recipe for a frame of 40x60cm
Recipe components

Amandelbiscuit Succès

  • 300g
    egg white

Klop op

  • 150g
    granulated sugar
  • 50g
    brown sugar
  • 6g
    dehydrated egg whites

Meng met

  • 250g
    almond powder
  • 250g
    icing sugar
  • 50g
    potato starch

Voeg toe

Giet in een vorm van 40x60cm. 
Bak aan 210 °C gedurende 10 tot 12 min.

Croustillant Pralin Feuilletine™


Melt at 30°C

Spread the Pralin Feuilletine™ on the Almond Succès Biscuit.

Mousse van Inaya™

  • 825g
    whole milk
  • 255g
    egg yolks
  • 160g
    granulated sugar

Maak een crème anglaise gekookt op 85°C.

Zeef en verdeel over

  • 1590g
    whipped cream 35%

Verdeel de Inaya™ mousse op de Croustillant Pralin Feuilletine™.

Cocoa Glaze

  • 390g
    granulated sugar
  • 160g

Cook to 120°C

Boil together

Add the cooked sugar syrup, boil again.

  • 15g
    gelatin 200 Bloom
  • 90g

At 60°C, add

Mix and keep in cooler 24 hours.
Use at 30°C.