Opéra Blanc Feuilletine™

Pistachio sponge cake

Used products: Pistachio sponge cake

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

Preparation: Pistachio sponge cake

Heat at 50°C

Used products: Pistachio sponge cake

  • 260 g
    flour
  • 30 g
    melted butter
  • 50 g
    pistachio 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™

  • 2500 g
    FNW-BLFE

Preparation: Croustillant Blanc Feuilletine™

Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.

Frambozencompote

Used products: Frambozencompote

  • 620 g
    frozen raspberries
  • 870 g
    raspberry puree

Preparation: Frambozencompote

Verwarm aan 40°C

Used products: Frambozencompote

  • 348 g
    fine sugar
  • 35 g
    pectin

Preparation: Frambozencompote

Voeg toe

Vanilla Zéphyr™ Mousse

Used products: Vanilla Zéphyr™ Mousse

  • 160 g
    whole milk
  • 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

  • 800 g
    soft whipped cream

Preparation: Vanilla Zéphyr™ Mousse

Add at 28°C

Zéphyr™ glaze

Used products: Zéphyr™ glaze

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

Preparation: Zéphyr™ glaze

Heat at 103°C

Used products: Zéphyr™ glaze

Preparation: Zéphyr™ glaze

Pour over

Used products: Zéphyr™ glaze

  • 18 g
    gelatin powder (200 Bloom)

Preparation: Zéphyr™ glaze

Add

Used products: Zéphyr™ glaze

  • 108 g
    water

Preparation: Zéphyr™ glaze

Hydrate with

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