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Opalines Recipe (Cake decoration)

2016-05-18
  • This Recipe
  • Cuisine: French Cuisine
  • Course: Base, Dessert Decoration
  • Difficulty: Easy
  • Category: Base
  • Preparation Time: 5 Minutes
  • Cooking Time: 11 Minutes
  • Readiness Time: 15 Minutes
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday May 18, 2016
  • Comments : 7 Comments
  • Languages :  English  |   Français
  • Share This Recipe

   La version Française se trouve ICI
Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces 




About Opalines

Opalines sugar decoration


Opalines sugar decoration


Several methods

There are multiple ways to make Opalines:
  • Method 1 (simple)

    We use butter and sugar. So simple !
  • Method 2 (2 steps cooking)

    First, we make a caramel, we then crush it, finally we bake it
  • Method 3 (Glucose and Fondant)

    Same, but using glucose and fondant, the opalines stay transparent
  • Method 4 (Isomalt)

    Same, but using Isomalt sugar. This is used by professional pastry chefs, as it yields perfect opalines, but is more expensive and difficult

Opalines sugar decoration


Opalines sugar decoration

Method 1 (sugar and butter : Easy to do but become golden)

Opalines sugar decoration
 
A small quantity of Sugar

A small quantity of Butter
Opalines sugar decoration
Let the

Butter

soften at room temperature for

30 minutes



You will need a silicon mat (or a “silpat” ), or at least parchment paper

Opalines sugar decoration

Once the

Butter

is soft, spread it using a brush (or even your fingers)

Opalines sugar decoration

Make sure you’re not using too much butter ! It would turn the opalines into an awful piece of greasy caramel

Opalines sugar decoration

Sprinkle generously some

Sugar



Opalines sugar decoration

Shake the pan to spread the

Sugar

and coat the entire surface, then flip over a sink and shake to remove the excess of sugar

Opalines sugar decoration
Opalines sugar decoration
Using a round cookie cutter, or even a glass with sharp edges, press and twist to create some circles on the mat

You can make circles of different sizes, you may even make circles inside other recipes to create “rings”

Opalines sugar decoration

Bake in pre-heated oven at 360 °F / 180 °C or about

11 minutes



Opalines sugar decoration

Take the pan out of the oven and allow to cool down for about

2 minutes



Opalines sugar decoration

Lay a parchment paper on top

Opalines sugar decoration

Lay another pan

Opalines sugar decoration
Opalines sugar decoration
After

15 minutes

, flip and start removing the sheet very carefully

Be careful, as opalines can be fragile and can break

Opalines sugar decoration

Here’s the “ring” I talked to you about

Opalines sugar decoration

Colored opaline with the method 1

Here’s how to use the method 1 to make Colored Opalines

Opalines sugar decoration
Opalines sugar decoration
Simply use food coloring
Opalines sugar decoration
Pour one drop on sugar
Opalines sugar decoration
Then, stir into a frenzy the sugar and the food coloring. Use a hand whisk or even a fork.

You know the next steps, use this colored sugar for the “method 1” we previously saw

Opalines sugar decoration

Here’s your Colored Opaline

Opalines sugar decoration

This adds color to a dessert, like this French Lemon Tart that I made

Opalines sugar decoration

Method 2 (ground caramel)

Method 3 (Glucose and icing fondant : more difficult to do but opalines stay transparent)


 
¾ Cup 'pouring' Icing Fondant (not rolling fondant) (180 grams)

⅓ Cup Glucose (100 grams)

 Optional

A small quantity of Food Coloring
  • Heat the

    'pouring' Icing Fondant (not rolling fondant)

    (¾ Cup or 180 g) and the

    Glucose

    (⅓ Cup or 100 g) to 345 °F / 175 °C. Be aware that this is NOT “rolling fondant” but another type of fondant, the icing fondant used to glaze éclairs for instance !
  • You may add a few drops of

    Food Coloring

    to obtain Colored Opalines
  • Pour on a silicon mat (silpat) and allow to cool (

    30 minutes

    )
  • Crush using a food processor or a blender
  • Sieve the powder onto a Silpat (you may use a stencil)
  • You may use round cookie cutter to create circles
  • Place in a 360 °F / 180 °C oven until the opaline has melted.

Method 4 (Isomalt: easiest method, and opalines stay transparent)

The result and the pix




Comments for This Recipe

7 Comments
  1. On Wednesday December 13, 2017
    Valentino wrote:
    Best explanation and tutorial ...

    On this subject .

    Do you butter the silpat for method

    3 and 4 as well?

    For isomalt n glucose fondant ?

    Thank you so much
  2. On Wednesday December 13, 2017
    François answered:
    Hi Valentino

    #3 and #4 are not using butter, the melted sugar can be poured directly onto the silpat
  3. On Friday March 9, 2018
    Carole wrote:
    Bonjour. J'aimerais tester la méthode 1 mais je n'ai ni tapis silicone ni parchemin. Il y a t-il une autre solution ? Merci
  4. On Friday March 9, 2018
    François answered:
    Ça risque d'être compliqué...

    Je n'ai jamais essayé sans. Je vous recommande d'acheter un tapis silicone : On en trouve pour moins de 10 Euros en supermarché
  5. On Wednesday August 22, 2018
    Anonymous wrote:
    perfect
  6. On Tuesday November 20, 2018
    oshi wrote:
    i didnt understand the method of the isomalt . could you please write down the steps..
    thank u so much
  7. On Tuesday November 20, 2018
    François answered:
    Just spread the isomalt on a silicon mat, and place in hot oven

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



A small quantity of Sugar

A small quantity of Butter

¾ Cup 'pouring' Icing Fondant (not rolling fondant) (180 g)

⅓ Cup Glucose (100 g)

A small quantity of Food Coloring