Opéra Pralin Feuilletine™
- Level:
-
Medium
- Makes:
-
Recipe for a frame of 40x60cm
Amandelbiscuit Succès
Used products: Amandelbiscuit Succès
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10.6 ozegg white
Preparation: Amandelbiscuit Succès
Klop op
Used products: Amandelbiscuit Succès
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5.3 ozgranulated sugar
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1.8 ozbrown sugar
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0.2 ozdehydrated egg whites
Preparation: Amandelbiscuit Succès
Meng met
Used products: Amandelbiscuit Succès
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8.8 ozalmond powder
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8.8 ozicing sugar
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1.8 ozpotato starch
Preparation: Amandelbiscuit Succès
Voeg toe
Giet in een vorm van 40x60cm.
Bak aan 210 °C gedurende 10 tot 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 van Inaya™
Used products: Mousse van Inaya™
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1.8 lbwhole milk
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9.0 ozegg yolks
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5.6 ozgranulated sugar
Preparation: Mousse van Inaya™
Maak een crème anglaise gekookt op 85°C.
Used products: Mousse van Inaya™
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1.9 lb
Preparation: Mousse van Inaya™
Zeef en verdeel over
Used products: Mousse van Inaya™
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3.5 lbwhipped cream 35%
Preparation: Mousse van Inaya™
Verdeel de Inaya™ mousse op de Croustillant Pralin Feuilletine™.
Cocoa Glaze
Used products: Cocoa Glaze
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13.8 ozgranulated sugar
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5.6 ozwater
Preparation: Cocoa Glaze
Cook to 120°C
Used products: Cocoa Glaze
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10.2 oz35% cream
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1.4 ozinvert sugar
Preparation: Cocoa Glaze
Boil together
Add the cooked sugar syrup, boil again.
Used products: Cocoa Glaze
-
0.5 ozgelatin 200 Bloom
-
3.2 ozwater
Preparation: Cocoa Glaze
At 60°C, add
Mix and keep in cooler 24 hours.
Use at 30°C.
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