Essentials

FINISHING TOUCHES

PLAIN OR FLAVORED OPALINE A Philippe Givre creation

Unit of measure

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Ingredients

  • 225 g Fondant
  • 150 g Glucose
  • 10 g Butter
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Recipe

Bring the fondant, glucose and butter mixture to a boil at 160-165° (320-330°F). Spread it out on a silicone mat and leave it to cool before you grind it into a powder. Store in an airtight container until you are ready to cook. Sprinkle a thin layer of the powder onto a silicone mat.

BAKING: Bake at 140-150°C (285-300°F) so that the powder melts. Leave to cool.

Detach it from the mat and store in a hot cupboard until you are ready to use.

N.B.: If you want your opaline to be translucent, don’t use any butter. Butter makes opalines opaque. You can also color and/or flavor this recipe with cocoa pastes, spices, zest, flavored pastes and extracts.

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