Opéra Pralin 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

Products

Filling - Pralin Feuilletine™ - 5kg bucket

Almond Succès Biscuit

ingredients	preparation
300g egg white	Whip
150g granulated sugar 50g brown sugar 6g dehydrated egg whites	Serrer avec
250g almond powder 250g icing sugar 50g potato starch	Ajouter
Place in a 40x60cm frame. Cook at 210 °C 10 to 12 min.

Croustillant Pralin Feuilletine™

ingredients	preparation
2500g Filling - Pralin Feuilletine™ - 5kg bucket	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 CHD-S65INAY	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 water	Cook to 120°C
290g 35% cream 100g DCP-22EXBRU 40g invert sugar	Boil together
Add the cooked sugar syrup, boil again.
15g gelatin 200 Bloom 90g water	At 60°C, add
Mix and keep in cooler 24 hours. Use at 30°C.

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