Opéra Blanc Feuilletine™

Heat at 50°C

Whip egg whites in mixer and fold in

Bake at 180°C for 10 minutes

Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.

Heat at 40°C.

Bring to a boil, cool down to 80°C and pour over Croustillant Blanc Feuilletine™. Freeze.

Boil

Pour over the chocolate melted to 35°C

Add at 28°C

Heat at 103°C

Pour over

Add

Hydrate with

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