Opéra Pralin Feuilletine™
- Level:
-
Medium
- Makes:
-
Recipe for a frame of 40x60cm
Amandelbiscuit Succès
Used products: Amandelbiscuit Succès
-
300 gegg white
Preparation: Amandelbiscuit Succès
Klop op
Used products: Amandelbiscuit Succès
-
150 ggranulated sugar
-
50 gbrown sugar
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6 gdehydrated egg whites
Preparation: Amandelbiscuit Succès
Meng met
Used products: Amandelbiscuit Succès
-
250 galmond powder
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250 gicing sugar
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50 gpotato 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 gFNN-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™
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825 gwhole milk
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255 gegg yolks
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160 ggranulated sugar
Preparation: Mousse van Inaya™
Maak een crème anglaise gekookt op 85°C.
Used products: Mousse van Inaya™
-
860 g
Preparation: Mousse van Inaya™
Zeef en verdeel over
Used products: Mousse van Inaya™
-
1590 gwhipped cream 35%
Preparation: Mousse van Inaya™
Verdeel de Inaya™ mousse op de Croustillant Pralin Feuilletine™.
Cocoa Glaze
Used products: Cocoa Glaze
-
390 ggranulated sugar
-
160 gwater
Preparation: Cocoa Glaze
Cook to 120°C
Used products: Cocoa Glaze
-
290 g35% cream
-
40 ginvert sugar
Preparation: Cocoa Glaze
Boil together
Add the cooked sugar syrup, boil again.
Used products: Cocoa Glaze
-
15 ggelatin 200 Bloom
-
90 gwater
Preparation: Cocoa Glaze
At 60°C, add
Mix and keep in cooler 24 hours.
Use at 30°C.
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