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Cuisine d'Aubéry
The food blog of FX
Base Dessert Decoration

https://www.cuisinedaubery.com/recipe/opalines-cake-decoration/

Opalines Recipe (Cake decoration)

Wednesday May 18, 2016
23 comments Share:
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 4.9
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Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces

FX (François-xavier)

About this recipe

Opalines Recipe (Cake decoration)
Opalines Recipe (Cake decoration)Opalines Recipe (Cake decoration)Opalines Recipe (Cake 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 Recipe (Cake decoration)

Print Recipe, with photos Print Recipe, no photos
Preparation Time: 5 Minutes Cooking Time: 11 Minutes Ready in: 15 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Dessert Decoration, 
Icing fondant Glucose Isomalt
 4.9
Ingredients
  • 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...
    Glucose Syrup
    Isomalt
    Isomalt Crystals
    Pastry Brush
    Silicone Baking Mat
    Round Cookie Cutters Set
    Perforated Baking Pan
    USA Warp Resistant Baking Pan, Aluminized Steel
    Powdered Food Coloring Kit
    Wilton Gel-Based Food Color
    KitchenAid Food Processor
    Ninja Food Chopper Express
    OXO Mini Strainer
    Fondant Patissier
    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 Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration)

    Pastry BrushSilicone Baking Mat

    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 Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration)

    Round Cookie Cutters Set

    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 Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration)

    Perforated Baking PanUSA Warp Resistant Baking Pan, Aluminized Steel

    13. After 15 minutes, flip and start removing the sheet very carefully

    14.  Be careful, as opalines can be fragile and can break

    Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration)

    Here's the "ring" I talked to you about

    Opalines Recipe (Cake 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 Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration) Opalines Recipe (Cake decoration)

    Powdered Food Coloring KitWilton Gel-Based Food Color

    Here's your Colored Opaline

    Opalines Recipe (Cake 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

    KitchenAid Food ProcessorNinja Food Chopper Express

    3. Sprinkle the caramel powder onto a silicone mat

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

    OXO Mini Strainer


    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.

    Glucose SyrupFondant Patissier


    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

    IsomaltIsomalt Crystals

    Result
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    Icing fondant Glucose Isomalt
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    23 comments

    Valentino Wednesday December 13, 2017

    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

    FX (François-xavier) Wednesday December 13, 2017

    Hi Valentino

    #3 and #4 are not using butter, the melted sugar can be poured directly onto the silpat

    Carole Friday March 9, 2018

    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

    FX (François-xavier) 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

    Anonymous Wednesday August 22, 2018

    perfect

    oshi Tuesday November 20, 2018

    i didnt understand the method of the isomalt . could you please write down the steps..
    thank u so much

    FX (François-xavier) Tuesday November 20, 2018

    Just spread the isomalt on a silicon mat, and place in hot oven

    joe Thursday December 20, 2018

    Charles Forsyth Monday March 11, 2019

    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.

    FX (François-xavier) Tuesday March 12, 2019

    Nicol Wednesday April 24, 2019

    Hi Francois,
    Would u hv a recepie for pouring fondant...thnk u

    FX (François-xavier) Wednesday April 24, 2019

    yes but it's in French for now :

    http://www.cuisinedaubery.com/recipe/recette-du-fondant-blanc/

    Susan Tuesday September 17, 2019

    Thank you very much🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

    Irmina Díaz-Frois Martín (http://www.elzurrondelospostres.com/) Tuesday January 28, 2020

    Hola François. Enhorabuena por tu trabajo.
    Muchas gracias por las recetas y métodos.
    Un saludo desde las islas Canarias. España.

    FX (François-xavier) Wednesday January 29, 2020

    De nada Irmina ! me alegra de que te haya gustado esta receta

    Anonymous Thursday March 12, 2020

    😑😑😑😑😑😑😑😑I'm confused ...help!

    FX (François-xavier) Thursday March 12, 2020

    How so ?

    Suelen Thursday March 26, 2020

    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

    FX (François-xavier) Thursday March 26, 2020

    Never tried really, but that's an idea

    Sara Tuesday August 25, 2020

    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!

    FX (François-xavier) 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

    Karen Thursday August 18, 2022

    I would like to know if these can be made in advance. If they can how should they be stored and for how long. Thank you!

    FX (François-xavier) Tuesday August 23, 2022

    Hello Karen - Opalines are usually very fragile, as they are based on caramelized sugar, they will melt in the fridge.

    You may make them ahead of time, and store them in an airtight container, and use them on desserts when serving

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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