Opéra Blanc Feuilletine™

Recipe

Created by

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

Pistachio sponge cake

ingredients	preparation
415g whole egg(s) 260g fine sugar	Heat at 50°C
260g flour 30g melted butter 50g Pistachio paste	Whip egg whites in mixer and fold in
Bake at 180°C for 10 minutes

Croustillant Blanc Feuilletine™

ingredients	preparation
2500g FNW-BLFE	Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.

Raspberry Compote

ingredients	preparation
620g frozen raspberries 870g raspberry puree	Heat at 40°C.
348g fine sugar 35g pectin	Bring to a boil, cool down to 80°C and pour over Croustillant Blanc Feuilletine™. Freeze.

Vanilla Zéphyr™ Mousse

ingredients	preparation
160g Whole milk 2pod(s) Vanilla	Boil
600g CHW-N34ZEPH	Pour over the chocolate melted to 35°C
800g soft whipped cream	Add at 28°C

Zéphyr™ glaze

ingredients	preparation
150g water 300g glucose syrup 300g fine sugar	Heat at 103°C
200g sweetened concentrated milk 300g CHW-N34ZEPH	Pour over
18g gelatin powder (200 Bloom)	Add
108g water	Hydrate with
Mix and add red color. Refrigerate 24 hours. Use it at 30°C

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