Opéra Blanc Feuilletine™
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/e8e54b54ca422688da07a55b3aa0ecd4.jpg?itok=yLsZZGoG)
Pistachio sponge cake
ingredients | preparation |
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Heat at 50°C |
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Whip egg whites in mixer and fold in |
Bake at 180°C for 10 minutes |
Croustillant Blanc Feuilletine™
ingredients | preparation |
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Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit. |
Frambozencompote
ingredients | preparation |
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Verwarm aan 40°C |
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Voeg toe |
Vanilla Zéphyr™ Mousse
ingredients | preparation |
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Boil |
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Pour over the chocolate melted to 35°C |
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Add at 28°C |
Zéphyr™ glaze
ingredients | preparation |
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Heat at 103°C |
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Pour over |
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Add |
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Hydrate with |
Mix and add red color. Refrigerate 24 hours. Use it at 30°C |