Opéra Pralin Feuilletine™

Opéra Pralin Feuilletine™

Level:
Medium
Makes:
Recipe for a frame of 40x60cm

Almond Succès Biscuit

Used products: Almond Succès Biscuit

  • 300 g
    egg white

Preparation: Almond Succès Biscuit

Whip

Used products: Almond Succès Biscuit

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

Preparation: Almond Succès Biscuit

Serrer avec

Used products: Almond Succès Biscuit

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

Preparation: Almond Succès Biscuit

Ajouter

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

Mousse Inaya™

Used products: Mousse Inaya™

  • 825 g
    Whole milk
  • 255 g
    egg yolks
  • 160 g
    granulated sugar

Preparation: Mousse Inaya™

Make a custard cooked at 85°C

Preparation: Mousse Inaya™

Strain and pour over

Used products: Mousse Inaya™

  • 1590 g
    whipped cream 35%

Preparation: Mousse Inaya™

At 40 °C add

Pour over Inaya™ mousse on Croustillant Pralin Feuilletine™

Cocoa Glaze

Used products: Cocoa Glaze

  • 390 g
    granulated sugar
  • 160 g
    water

Preparation: Cocoa Glaze

Cook to 120°C

Used products: Cocoa Glaze

Preparation: Cocoa Glaze

Boil together

Add the cooked sugar syrup, boil again.

Used products: Cocoa Glaze

  • 15 g
    gelatin 200 Bloom
  • 90 g
    water

Preparation: Cocoa Glaze

At 60°C, add

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