Opéra Blanc Feuilletine™

Used Cacao Barry products
Classic Entremets

Opéra Blanc 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
level 2
Used Cacao Barry products
Recipe components

Pistachio sponge cake

IngredientsPreparation
  • 415g
    whole egg(s)
  • 260g
    fine sugar

Heat at 50°C

  • 260g
    flour
  • 30g
    melted butter
  • 50g
    pistachio paste

Whip egg whites in mixer and fold in

Bake at 180°C for 10 minutes

Croustillant Blanc Feuilletine™

IngredientsPreparation
  • 2500g
    Blanc Feuilletine™

Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.

Frambozencompote

IngredientsPreparation
  • 620g
    frozen raspberries
  • 870g
    raspberry puree

Verwarm aan 40°C

  • 348g
    fine sugar
  • 35g
    pectin

Voeg toe

Vanilla Zéphyr™ Mousse

IngredientsPreparation
  • 160g
    whole milk
  • 2pod(s)
    vanilla

Boil

Pour over the chocolate melted to 35°C

  • 800g
    soft whipped cream

Add at 28°C

Zéphyr™ glaze

IngredientsPreparation
  • 150g
    water
  • 300g
    glucose syrup
  • 300g
    fine sugar

Heat at 103°C

Pour over

  • 18g
    gelatin powder (200 Bloom)

Add

  • 108g
    water

Hydrate with

Mix and add red color. Refrigerate 24 hours. Use it at 30°C