Essentials
FINISHING TOUCHES
OPALYS FROSTING New Recipe
Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable
Ingredients
-
600 g
- 300 g Water
- 400 g Sugar
- 500 g Glucose syrup
- 400 g Sweetened condensed milk
- 36 g Gelatin powder
- 180 g Water for the gelatin
- 100 g Cocoa butter
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
- 60 g Water
Select your mixture’s total weight
For
Recipe
Make a syrup by cooking the larger portion of water, sugar and glucose. Bake at 104°C (220°F).
Add the sweetened condensed milk and rehydrated gelatin.
Slowly pour over the melted chocolate and COCOA BUTTER.
Immediately mix using an immersion blender to make a perfect emulsion.
Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again using an immersion blender.
Leave to set for 24 hours before use.
USE: Reheat the frosting to 32-34°C (90-95°F), then mix it using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Ice.
For application using a spray gun, add another 50% of the total weight of the recipe in ABSOLU CRISTAL, so 1590g for this recipe.
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