Used Cacao Barry products
Fall / Winter
Inaya™ layered cake
Level
level 1
Dosage
Recipe for approximately six 14 x 14 cm desserts
Used Cacao Barry products
Recipe components
Light Hazelnut Biscuit
| Ingredients | Preparation |
|---|---|
| Whisk cold |
| Add |
| Whisk |
Add the beaten egg whites to the first mixture. | |
Inaya™ ganache
| Ingredients | Preparation |
|---|---|
| Bring to boil |
| Whiten |
Cook at 185ºF/85 °C as an anglaise. | |
| Strain and pour over |
Inaya™ Mousse
| Ingredients | Preparation |
|---|---|
| Cook at 249.8°F/121°C |
| Pour over |
| Beat the mixture and at 95°F/35 °C, add |
Inaya™ glaze
| Ingredients | Preparation |
|---|---|
| Cook at 217.4°F/103°C |
| Pour over |
| Add |
| Add |
Mix and place in the refrigerator for 24h. | |
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