Opéra Blanc Feuilletine™
- Level:
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Medium
Pistachio sponge cake
Used products: Pistachio sponge cake
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0.9 lbWhole egg(s)
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9.2 ozFine sugar
Preparation: Pistachio sponge cake
Heat at 50°C
Used products: Pistachio sponge cake
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9.2 ozFlour
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1.1 ozMelted butter
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1.8 ozPistachio 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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5.5 lbFnw-blfe
Preparation: Croustillant Blanc Feuilletine™
Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.
Raspberry Compote
Used products: Raspberry Compote
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1.4 lbFrozen raspberries
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1.9 lbRaspberry puree
Preparation: Raspberry Compote
Heat at 40°C.
Used products: Raspberry Compote
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12.3 ozFine sugar
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1.2 ozPectin
Preparation: Raspberry Compote
Bring to a boil, cool down to 80°C and pour over Croustillant Blanc Feuilletine™. Freeze.
Vanilla Zéphyr™ Mousse
Used products: Vanilla Zéphyr™ Mousse
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5.6 ozWhole 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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1.8 lbSoft whipped cream
Preparation: Vanilla Zéphyr™ Mousse
Add at 28°C
Zéphyr™ glaze
Used products: Zéphyr™ glaze
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5.3 ozWater
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10.6 ozGlucose syrup
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10.6 ozFine sugar
Preparation: Zéphyr™ glaze
Heat at 103°C
Used products: Zéphyr™ glaze
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7.1 ozSweetened concentrated milk
Preparation: Zéphyr™ glaze
Pour over
Used products: Zéphyr™ glaze
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0.6 ozGelatin powder (200 bloom)
Preparation: Zéphyr™ glaze
Add
Used products: Zéphyr™ glaze
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3.8 ozWater
Preparation: Zéphyr™ glaze
Hydrate with
Mix and add red color. Refrigerate 24 hours. Use it at 30°C
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