Opéra Pralin Feuilletine™
Recipe
Products
Almond Succès Biscuit
ingredients | preparation |
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Whip |
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Serrer avec |
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Ajouter |
Place in a 40x60cm frame. |
Croustillant Pralin Feuilletine™
ingredients | preparation |
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Melt at 30°C |
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Spread the Pralin Feuilletine™ on the Almond Succès Biscuit. |
Mousse Inaya™
ingredients | preparation |
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|
Make a custard cooked at 85°C |
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Strain and pour over |
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At 40 °C add |
Pour over Inaya™ mousse on Croustillant Pralin Feuilletine™ |
Cocoa Glaze
ingredients | preparation |
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|
Cook to 120°C |
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Boil together |
Add the cooked sugar syrup, boil again. |
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At 60°C, add |
Mix and keep in cooler 24 hours. |