Opéra Pralin Feuilletine™

Whip

Serrer avec

Ajouter

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

Melt at 30°C

Spread the Pralin Feuilletine™ on the Almond Succès Biscuit.

Make a custard cooked at 85°C

Strain and pour over

At 40 °C add

Pour over Inaya™ mousse on Croustillant Pralin Feuilletine™

Cook to 120°C

Boil together

Add the cooked sugar syrup, boil again.

At 60°C, add

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