Opéra Pralin Feuilletine™


Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Thomas Alphonsine - Pastry Chef at the Chocolate Academy™ Cacao Barry

Almond Succès Biscuit

Ingredients Preparation
  • 300g
    egg white


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

Serrer avec

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


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

Croustillant Pralin Feuilletine™

Ingredients Preparation
  • 2500g
    Pralin Feuilletine™

Melt at 30°C

Spread the Pralin Feuilletine™ on the Almond Succès Biscuit.

Mousse Inaya™

Ingredients Preparation
  • 825g
    whole milk
  • 255g
    egg yolks
  • 160g
    granulated sugar

Make a custard cooked at 85°C

  • 860g

Strain and pour over

  • 1590g
    whipped cream 35%

At 40 °C add

Pour over Inaya™ mousse on Croustillant Pralin Feuilletine™

Cocoa Glaze

Ingredients Preparation
  • 390g
    granulated sugar
  • 160g

Cook to 120°C

  • 290g
    35% cream
  • 100g
    Extra Brute
  • 40g
    invert sugar

Boil together

Add the cooked sugar syrup, boil again.

  • 15g
    gelatin 200 Bloom
  • 90g

At 60°C, add

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

Get in Touch