Crème moulée Opéra (Moulded Praline Cream, Opéra Style)

Ingredients

• Crème pralinée composition
• Crème Chantilly flavoured with pralined violets
• fine strawberries
• kirsch syrup
• spun sugar

Instructions

1. Poach the Crème pralinée composition in an ornamented border mould.
2. Macerate the strawberries in a kirsch syrup.
3. Turn out the cream and garnish the middle with the Crème Chantilly flavoured with pralined violets, arranged in a dome.
4. Set a crown of the macerated strawberries on the border.
5. Cover with a veil of spun sugar.