Opéra Blanc Feuilletine™
- Level:
-
Medium
Pistachio sponge cake
Used products: Pistachio sponge cake
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415 gwhole egg(s)
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260 gfine sugar
Preparation: Pistachio sponge cake
Heat at 50°C
Used products: Pistachio sponge cake
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260 gflour
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30 gmelted butter
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50 gpistachio 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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2500 gFNW-BLFE
Preparation: Croustillant Blanc Feuilletine™
Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.
Frambozencompote
Used products: Frambozencompote
-
620 gfrozen raspberries
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870 graspberry puree
Preparation: Frambozencompote
Verwarm aan 40°C
Used products: Frambozencompote
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348 gfine sugar
-
35 gpectin
Preparation: Frambozencompote
Voeg toe
Vanilla Zéphyr™ Mousse
Used products: Vanilla Zéphyr™ Mousse
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160 gwhole 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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800 gsoft whipped cream
Preparation: Vanilla Zéphyr™ Mousse
Add at 28°C
Zéphyr™ glaze
Used products: Zéphyr™ glaze
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150 gwater
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300 gglucose syrup
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300 gfine sugar
Preparation: Zéphyr™ glaze
Heat at 103°C
Used products: Zéphyr™ glaze
-
200 gsweetened concentrated milk
Preparation: Zéphyr™ glaze
Pour over
Used products: Zéphyr™ glaze
-
18 ggelatin powder (200 Bloom)
Preparation: Zéphyr™ glaze
Add
Used products: Zéphyr™ glaze
-
108 gwater
Preparation: Zéphyr™ glaze
Hydrate with
Mix and add red color. Refrigerate 24 hours. Use it at 30°C
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