Inaya™ layered cake

Inaya™ layered cake

Created by

  • Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Dosage

Recipe for approximately six 14 x 14 cm desserts

Recipe components

Used Cacao Barry products

Light Hazelnut Biscuit

IngredientsPreparation
  • 150g
    hazelnut powder
  • 150g
    caster sugar
  • 125g
    whole egg(s)
  • 80g
    egg yolks

Whisk cold

  • 120g
    sifted flour

Add

  • 225g
    egg white
  • 100g
    sugar

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Inaya™ ganache

IngredientsPreparation
  • 350g
    cream
  • 50g
    milk

Bring to boil

  • 70g
    glucose syrup
  • 40g
    egg yolks

Whiten

Cook at 185ºF/85 °C as an anglaise.

Strain and pour over
Blend

Inaya™ Mousse

IngredientsPreparation
  • 220g
    sugar
  • 100g
    water

Cook at 249.8°F/121°C

  • 90g
    whole egg(s)
  • 180g
    egg yolks

Pour over

Beat the mixture and at 95°F/35 °C, add

Inaya™ glaze

IngredientsPreparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup

Cook at 217.4°F/103°C

  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk

Pour over

Add

  • 15g
    gelatin powder (200 Bloom)
  • 90g
    water for hydrating

Add

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.