Opéra Blanc Feuilletine™

Created by

Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Thomas AlphonsinePastry Chef at the Chocolate Academy™ Cacao Barry

level 1

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Recipe components

Pistachio sponge cake

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

Croustillant Blanc Feuilletine™

Preparation	Ingredients
Preparation Spread the Croustillant Blanc Feuilletine™ on the pistachio biscuit.	Ingredients 2500g FNW-BLFE

Raspberry Compote

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

Vanilla Zéphyr™ Mousse

Preparation	Ingredients
Preparation Boil	Ingredients 160g Whole milk 2pod(s) Vanilla
Preparation Pour over the chocolate melted to 35°C	Ingredients 600g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
Preparation Add at 28°C	Ingredients 800g soft whipped cream

Zéphyr™ glaze

Preparation Heat at 103°C	Ingredients 150g water 300g glucose syrup 300g fine sugar
Preparation Pour over	Ingredients 200g sweetened concentrated milk 300g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
Preparation Add	Ingredients 18g gelatin powder (200 Bloom)
Preparation Hydrate with	Ingredients 108g water
Mix and add red color. Refrigerate 24 hours. Use it at 30°C