Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces
About this recipe
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
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
Pastry Brush
Silicone 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"
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
Perforated Baking Pan
USA 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
Here's the "ring" I talked to you about
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
Powdered Food Coloring Kit
Wilton Gel-Based Food Color
Here's your Colored Opaline
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 Processor
Ninja Food Chopper Express
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.
Glucose Syrup
Fondant Patissier
Method 4 (Isomalt: easiest method, and opalines stay transparent)
1. This is the simplest method, and the most effective
2. Simply sprinkle Isomalt Sugar on a silicone mat (called "silpat") and bake. The isomalt melts
3. And if you want colored opalines, mix with food coloring before baking
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
Hi Valentino
#3 and #4 are not using butter, the melted sugar can be poured directly onto the silpat
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
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
perfect
i didnt understand the method of the isomalt . could you please write down the steps..
so much
thank u
Just spread the isomalt on a silicon mat, and place in hot oven
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.
Hi Francois,
Would u hv a recepie for pouring fondant...thnk u
yes but it's in French for now :
https://cuisinedaubery-com.preview-domain.com/recipe/recette-du-fondant-blanc/
Thank you very much????????????????????????????????????????????
Hola François. Enhorabuena por tu trabajo.
Muchas gracias por las recetas y métodos.
Un saludo desde las islas Canarias. España.
De nada Irmina ! me alegra de que te haya gustado esta receta
????????????????????????????????I'm confused ...help!
How so ?
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
Never tried really, but that's an idea
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!
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
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!
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
On the isomalt method...do you cut out the shapes after it's baked? There's no direction for that method.
yes right after taking the pan outta the oven. It's still soft and can be shaped, and will then set very fast at room temp