Home
Recipes
The Blog
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
-
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 |
 |
Several methodsThere are multiple ways to make Opalines:
|
 |
 |
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 |
 |
Once the Butter is soft, spread it using a brush (or even your fingers) |
 |
Make sure you're not using too much butter ! It would turn the opalines into an awful piece of greasy caramel |
 |
Sprinkle generously some Sugar |
 |
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 |
 |
 | 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" |
 |
 Bake in pre-heated oven at 360 °F / 180 °C or about 11 minutes |
 |
Take the pan out of the oven and allow to cool down for about 2 minutes |
 |
Lay a parchment paper on top |
 |
Lay another pan |
 |
 | After 15 minutes , flip and start removing the sheet very carefully |
 Be careful, as opalines can be fragile and can break |
 |
Here's the "ring" I talked to you about |
 |
Colored opaline with the method 1Here's how to use the method 1 to make Colored Opalines... |
 |
 | 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 |
 |
Here's your Colored Opaline |
|
This adds color to a dessert, like this French Lemon Tart that I made |
 |
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 |
|
Heat the Method 4 (Isomalt: easiest method, and opalines stay transparent)
Comments for This Recipe
13 Comments
-
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
-
On Thursday December 20, 2018joe wrote:
-
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
Cooking with the same ingredients ?
What else to cook with Glucose |
Recipes...
The Coca-Cola Ice Cream (only for my sister)
Alice Waters’ Buttermilk Waffles
Claire Heitzler’s Rhubarb Strawberry Tart
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Philippe Urraca’s French Brioche
French Saint-Michel Cookies
French Sausage in Brioche (“Saucisson Brioché”)
French Mango Coconut Charlotte
Pierre Hermé’s Pistachio Ice Cream
Michalak’s Italian Gianduja paste
French Madeleines Recipe
Nantua’s Tart (Rhubarb Raspberry)
Pierre Hermé’s Flourless Chocolate Cake
Thomas Keller’s Dog Treats
Thomas Keller’s Financiers (French Almond Cookies)
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
French Fish Bouillabaisse (Stew)
Homemade Honolulu style Poke Bowl
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Lenôtre’s Pistachio Raspberry Cakes
Rabbit Stew, a French delicacy
Other Blogs...
David Lebovitz
Weekend Links & Holiday Recipes
The Shaken Martini
Erren's Kitchen
Hot Eggplant Spinach Dip
Consuming LA
Knives Out
White on rice couple
Low Carb Smashed Cauliflower
MJ's Kitchen
Bbq Smoked Pulled Pork Tamales
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