×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:

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

   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 

Don't forget to share your photos once you tried this recipe! HERE 







About this recipe

Opalines sugar decoration

Opalines sugar decorationOpalines sugar decorationOpalines 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


 

Ingredients

Opalines sugar decoration
 

 Method #1

some Sugar

some Butter

 Method #2

some Sugar

 Method #3

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

⅓ Cup Glucose syrup (100 grams)

some Food Coloring

 Method #4

some Isomalt Sugar

 

You will need...

Steps

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

1. Let the

Butter

soften at room temperature for

30 minutes



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

3. Once the

Butter

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

4. Make sure you're not using too much butter ! It would turn the opalines into an awful piece of greasy caramel
Opalines sugar decorationOpalines sugar decorationOpalines sugar decorationOpalines sugar decoration

5. Sprinkle generously some

Sugar



6. 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

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

8. You can make circles of different sizes, you may even make circles inside other recipes to create "rings"
Opalines sugar decorationOpalines sugar decorationOpalines sugar decorationOpalines sugar decoration

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

11 minutes



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

2 minutes



11. Lay a parchment paper on top

12. Lay another pan
Opalines sugar decorationOpalines sugar decorationOpalines sugar decorationOpalines sugar decoration

13. After

15 minutes

, flip and start removing the sheet very carefully

14.  Be careful, as opalines can be fragile and can break
Opalines sugar decorationOpalines sugar decoration

Here's the "ring" I talked to you about
Opalines sugar decoration

Colored opaline with the method 1

1. Simply use food coloring

2. Pour one drop on sugar

3. Then, stir into a frenzy the sugar and the food coloring. Use a hand whisk or even a fork

4. You know the next steps, use this colored sugar for the "method 1" we previously saw
Opalines sugar decorationOpalines sugar decorationOpalines sugar decorationOpalines sugar decoration

Here's your Colored Opaline
Opalines sugar decoration

Method 2 (ground caramel)

1. With this method, cook some

Sugar

(caramel) and pour onto a silicone mat

2. Let the caramel cool down and become solid, then grind in a food processor

3. Sprinkle the caramel powder onto a silicone mat

4. Bake the powder in the oven (same as previous method)

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

1.  Heat the

'pouring' Icing Fondant (not rolling fondant)

(¾ Cup or 180 g) and the

Glucose syrup

(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 !

2. You may add a few drops of

Food Coloring

to obtain Colored Opalines

3. Pour on a silicon mat (silpat) and allow to cool (

30 minutes

)

4. Crush using a food processor or a blender

5. Sieve the powder onto a Silpat (you may use a stencil)

6. You may use round cookie cutter to create circles

7.  Place in a 360 °F / 180 °C pre-heated oven until the opaline has melted.

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

1. This is the simplest method, and the most effective

2. With so many benefits, why not use it every time ? Because it requires Isomalt which is not easy to find, and which is more pricey

3. Simply sprinkle

Isomalt Sugar

on a silicone mat (called "silpat") and bake. The isomalt melts

4. And if you want colored opalines, mix with food coloring before baking

The result and the pix





Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe

21 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
    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
    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
    Just spread the isomalt on a silicon mat, and place in hot oven
  8. On Thursday December 20, 2018
    joe wrote:
  9. 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.
  10. On Tuesday March 12, 2019
  11. On Wednesday April 24, 2019
    Nicol wrote:
    Hi Francois,
    Would u hv a recepie for pouring fondant...thnk u
  12. On Wednesday April 24, 2019
  13. On Tuesday September 17, 2019
    Susan wrote:
    Thank you very much🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
  14. On Tuesday January 28, 2020
    Irmina Díaz-Frois Martín (http://www.elzurrondelospostres.com/) wrote:
    Hola François. Enhorabuena por tu trabajo.
    Muchas gracias por las recetas y métodos.
    Un saludo desde las islas Canarias. España.
  15. On Wednesday January 29, 2020
    De nada Irmina ! me alegra de que te haya gustado esta receta
  16. On Thursday March 12, 2020
    Anonymous wrote:
    😑😑😑😑😑😑😑😑I'm confused ...help!
  17. On Thursday March 12, 2020
    How so ?
  18. On Thursday March 26, 2020
    Suelen wrote:
    What about we use some cocoa butter, ou some coconut oil on the mold for to make that tuile to be transparent?
    Also controlling the temperature like 130 a 140°C
  19. On Thursday March 26, 2020
    Never tried really, but that's an idea
  20. On Tuesday August 25, 2020
    Sara wrote:
    Hi, Chef! In method #2, is the grinder caramel sugar just a substitute for the sugar in method #1, then, just do the the rest of the same steps such as brushing butter, spreading the sugar thinly, use a ring mold, etc.? Thank you for sharing your recipes and techniques, Chef!
  21. On Tuesday August 25, 2020
    Hi Sara

    I have seen both ways actually. You may repeat the steps as method #1, or simply sprinkle the caramel dust on a clean silicone mat.

    I prefer method #1 as I feel it's easier to detail the shapes, but sprinkling on a dry mat works as well and is easier

Post a Comment













  



Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

Cooking with the same ingredients ?


What else to cook with Glucose

Rating:
4 / 5
61 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



some Sugar

some Butter

some Sugar

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

⅓ Cup Glucose syrup (100 g)

some Food Coloring

some Isomalt Sugar