Opéra Pralin Feuilletine™

Opéra Pralin Feuilletine™

Level:
Medium
Makes:
Recipe for a frame of 40x60cm

Amandelbiscuit Succès

Used products: Amandelbiscuit Succès

  • 300 g
    egg white

Preparation: Amandelbiscuit Succès

Klop op

Used products: Amandelbiscuit Succès

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

Preparation: Amandelbiscuit Succès

Meng met

Used products: Amandelbiscuit Succès

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

  • 2500 g
    FNN-X23PFBO

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™

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

Preparation: Mousse van Inaya™

Maak een crème anglaise gekookt op 85°C.

Used products: Mousse van Inaya™

Preparation: Mousse van Inaya™

Zeef en verdeel over

 

Used products: Mousse van Inaya™

  • 1590 g
    whipped cream 35%

Preparation: Mousse van Inaya™

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

Cocoa Glaze

Used products: Cocoa Glaze

  • 390 g
    granulated sugar
  • 160 g
    water

Preparation: Cocoa Glaze

Cook to 120°C

Used products: Cocoa Glaze

Preparation: Cocoa Glaze

Boil together

Add the cooked sugar syrup, boil again.

Used products: Cocoa Glaze

  • 15 g
    gelatin 200 Bloom
  • 90 g
    water

Preparation: Cocoa Glaze

At 60°C, add

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