Used Cacao Barry products
Entremets Creations
Opéra Pralin Feuilletine™
Level
level 2
Dosage
Recipe for a frame of 40x60cm
Used Cacao Barry products
Recipe components
Amandelbiscuit Succès
| Ingredients | Preparation |
|---|---|
| Klop op |
| Meng met |
| Voeg toe |
Giet in een vorm van 40x60cm. | |
Croustillant Pralin Feuilletine™
| Ingredients | Preparation |
|---|---|
| Melt at 30°C |
Spread the Pralin Feuilletine™ on the Almond Succès Biscuit. | |
Mousse van Inaya™
| Ingredients | Preparation |
|---|---|
| Maak een crème anglaise gekookt op 85°C. |
| Zeef en verdeel over |
| Verdeel de Inaya™ mousse op de Croustillant Pralin Feuilletine™. |
Cocoa Glaze
| Ingredients | Preparation |
|---|---|
| Cook to 120°C |
| Boil together |
Add the cooked sugar syrup, boil again. | |
| At 60°C, add |
Mix and keep in cooler 24 hours. | |
More recipes
