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
-
6 gDehydrated egg whites
Preparation: Amandelbiscuit Succès
Meng met
Used products: Amandelbiscuit Succès
-
250 gAlmond powder
-
250 gIcing sugar
-
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™
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 gWhole milk
-
255 gEgg yolks
-
160 gGranulated 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 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
-
100 gDcp-22exbru
-
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.
Comments