The Opalys pastry cream is a sophisticated and contemporary take on one of pastry’s most beloved basics. In this recipe, the star is Valrhona’s Opalys 35% white chocolate, known for its milky profile, delicate sweetness, and ivory color, which brings a unique elegance to any dessert.
To modernize the recipe and adapt it to current demands, we have replaced the traditional cornstarch with Gelcrem Hot. This thickener not only guarantees a smooth and stable texture, but also allows the cream to be frozen without losing its creaminess or structure when thawed. This opens up a world of possibilities for cutting-edge pastry, making it easier to prepare and assemble desserts in advance.
Pastry cream is a cornerstone of baking: it’s used to fill tartlets, éclairs, millefeuilles, brioches, and countless classic and modern creations. With this version made with Opalys and Gelcrem Hot, we take tradition to a new level of flavor, texture, and practicality.
“To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits of the region: the lychee, a true delicacy for Asian palates” Jordi Bordas The Madeleine XL is not a traditional madeleine. It borrows the iconic shell-like shape — that evocative mold […]
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