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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 : 13 Comments
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Languages :
English | 
Français
- Ingredients
- Icing fondant, Glucose,
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 |
PrintAbout Opalines |
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Several methodsThere are multiple ways to make Opalines:
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Method 1 (sugar and butter : Easy to do but become golden)
 | A small quantity of SugarA small quantity of Butter |
 | Let the Butter soften at room temperature for30 minutes |
You will need a silicon mat (or a "silpat” ), or at least parchment paper |
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Once the Butter is soft, spread it using a brush (or even your fingers) |
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Make sure you're not using too much butter ! It would turn the opalines into an awful piece of greasy caramel |
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Sprinkle generously some Sugar |
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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 |
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 | 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" |
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 Bake in pre-heated oven at 360 °F / 180 °C or about 11 minutes |
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Take the pan out of the oven and allow to cool down for about 2 minutes |
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Lay a parchment paper on top |
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Lay another pan |
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 | After 15 minutes , flip and start removing the sheet very carefully |
 Be careful, as opalines can be fragile and can break |
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Here's the "ring" I talked to you about |
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Colored opaline with the method 1Here's how to use the method 1 to make Colored Opalines... |
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 | Simply use food coloring |
 | Pour one drop on sugar |
 | 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 |
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Here's your Colored Opaline |
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This adds color to a dessert, like this French Lemon Tart that I made |
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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 syrup (100 grams) Optional A small quantity of Food Coloring |
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Heat the Method 4 (Isomalt: easiest method, and opalines stay transparent)
Comments for This Recipe
13 Comments
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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 -
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 -
On Friday March 9, 2018François 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 -
On Wednesday August 22, 2018
Anonymous wrote:
perfect -
On Tuesday November 20, 2018oshi wrote:
i didnt understand the method of the isomalt . could you please write down the steps..
thank u
so much -
On Tuesday November 20, 2018François answered:
Just spread the isomalt on a silicon mat, and place in hot oven
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On Thursday December 20, 2018joe wrote:
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On Monday March 11, 2019
Charles Forsyth wrote:
Thank you so much for posting the recipe and your technique for creating such beautiful edible decorations. I found your page after searching for "clear caramel decorations" trying to find inspiration for decorating a key lime pie. I had initially just thought of little droplets to place on top but this gave me inspiration so I'm trying it now...Literally--they're in the oven. Wish me luck. -
On Wednesday April 24, 2019Nicol wrote:
Hi Francois,
Would u hv a recepie for pouring fondant...thnk u -
On Tuesday September 17, 2019Susan wrote:
Thank you very much🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Post a Comment
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A small quantity of Sugar
A small quantity of Butter
¾ Cup 'pouring' Icing Fondant (not rolling fondant) (180 g)
⅓ Cup Glucose syrup (100 g)
A small quantity of Food Coloring
On this subject .
Do you butter the silpat for method
3 and 4 as well?
For isomalt n glucose fondant ?
Thank you so much