Opéra Blanc Feuilletine™
- Level:
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Medium
Pistachio sponge cake
Used products: Pistachio sponge cake
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0.9 lbwhole egg(s)
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9.2 ozfine sugar
Preparation: Pistachio sponge cake
Heat at 50°C
Used products: Pistachio sponge cake
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9.2 ozflour
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1.1 ozmelted butter
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1.8 ozpistachio paste
Preparation: Pistachio sponge cake
Whip egg whites in mixer and fold in
Bake at 180°C for 10 minutes
Croustillant Blanc Feuilletine™
Used products: Croustillant Blanc Feuilletine™
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5.5 lbFNW-BLFE
Preparation: Croustillant Blanc Feuilletine™
Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.
Frambozencompote
Used products: Frambozencompote
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1.4 lbfrozen raspberries
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1.9 lbraspberry puree
Preparation: Frambozencompote
Verwarm aan 40°C
Used products: Frambozencompote
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12.3 ozfine sugar
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1.2 ozpectin
Preparation: Frambozencompote
Voeg toe
Vanilla Zéphyr™ Mousse
Used products: Vanilla Zéphyr™ Mousse
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5.6 ozwhole milk
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2 pod(s)vanilla
Preparation: Vanilla Zéphyr™ Mousse
Boil
Used products: Vanilla Zéphyr™ Mousse
Preparation: Vanilla Zéphyr™ Mousse
Pour over the chocolate melted to 35°C
Used products: Vanilla Zéphyr™ Mousse
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1.8 lbsoft whipped cream
Preparation: Vanilla Zéphyr™ Mousse
Add at 28°C
Zéphyr™ glaze
Used products: Zéphyr™ glaze
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5.3 ozwater
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10.6 ozglucose syrup
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10.6 ozfine sugar
Preparation: Zéphyr™ glaze
Heat at 103°C
Used products: Zéphyr™ glaze
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7.1 ozsweetened concentrated milk
Preparation: Zéphyr™ glaze
Pour over
Used products: Zéphyr™ glaze
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0.6 ozgelatin powder (200 Bloom)
Preparation: Zéphyr™ glaze
Add
Used products: Zéphyr™ glaze
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3.8 ozwater
Preparation: Zéphyr™ glaze
Hydrate with
Mix and add red color. Refrigerate 24 hours. Use it at 30°C
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