Opéra Pralin Feuilletine™

Used Cacao Barry products
Pralin Feuilletine™
Inaya™ 65%
Extra Brute
Entremets Creations

Opéra Pralin Feuilletine™

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Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Thomas Alphonsine
    Pastry Chef at the Chocolate Academy™ Cacao Barry
Level
level 2
Dosage
Recipe for a frame of 40x60cm
Steps
  1. Almond Succès Biscuit
  2. Croustillant Pralin Feuilletine™
  3. Mousse Inaya™
  4. Cocoa Glaze
Used Cacao Barry products
Pralin Feuilletine™
Inaya™ 65%
Extra Brute

Almond Succès Biscuit

IngredientsPreparation
  • 300g
    egg white

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

Serrer avec
  • 250g
    almond powder
  • 250g
    icing sugar
  • 50g
    potato starch

Ajouter

Place in a 40x60cm frame.
Cook at 210 °C 10 to 12 min.

Croustillant Pralin Feuilletine™

IngredientsPreparation

Melt at 30°C

Spread the Pralin Feuilletine™ on the Almond Succès Biscuit.

Mousse Inaya™

IngredientsPreparation
  • 825g
    whole milk
  • 255g
    egg yolks
  • 160g
    granulated sugar

Make a custard cooked at 85°C

Strain and pour over
  • 1590g
    whipped cream 35%

At 40 °C add

Pour over Inaya™ mousse on Croustillant Pralin Feuilletine™

Cocoa Glaze

IngredientsPreparation
  • 390g
    granulated sugar
  • 160g
    water

Cook to 120°C

Boil together

Add the cooked sugar syrup, boil again.
  • 15g
    gelatin 200 Bloom
  • 90g
    water

At 60°C, add

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