Entremets Inaya™ Café Crokine™
- Level:
-
Medium
- Makes:
-
On a plate 40 x 60 cm
Biscuit Cacao Extra Brute
Used products: Biscuit Cacao Extra Brute
-
3.5 ozegg white
-
8.8 ozwhole egg(s)
-
7.1 ozgranulated sugar
Preparation: Biscuit Cacao Extra Brute
Whip up
Used products: Biscuit Cacao Extra Brute
-
3.5 ozegg white
-
2.8 ozgranulated sugar
Preparation: Biscuit Cacao Extra Brute
Assemble Meringue
Gently stir together into two mixtures.
Used products: Biscuit Cacao Extra Brute
-
2.1 ozflour
Preparation: Biscuit Cacao Extra Brute
Bake at 160°C for 20 minutes.
Cut 3 discs of ø14 cm Spread 130gr of Croustillant Café Crokine™ on each biscuit
Used products: Biscuit Cacao Extra Brute
Preparation: Biscuit Cacao Extra Brute
Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm.
Spread 130gr of Croustillant Café Crokine™ on each biscuit.
Coffee cremeux
Used products: Coffee cremeux
-
5.3 oz35% cream
-
1.8 ozwhole milk
Preparation: Coffee cremeux
Boil
Used products: Coffee cremeux
-
0.2 ozgranulated sugar
-
0.9 ozegg yolks
-
0.3 ozinstant coffee
Preparation: Coffee cremeux
Blanch
Used products: Coffee cremeux
-
1.8 ozmascarpone
Preparation: Coffee cremeux
Bring to 85°C, strain and pour over
Pour 135g of crémeux into ø14 cm Flexipan. Freeze.
Inaya™ Mousse
Used products: Inaya™ Mousse
-
9.3 ozwhole milk
Preparation: Inaya™ Mousse
Boil
Used products: Inaya™ Mousse
-
1.1 lb
Preparation: Inaya™ Mousse
Pour over
Used products: Inaya™ Mousse
-
1.6 lbwhipped cream 35%
Preparation: Inaya™ Mousse
Add at 40°C.
Cocoa glaze
Used products: Cocoa glaze
-
13.8 ozgranulated sugar
-
5.6 ozwater
Preparation: Cocoa glaze
Bring to 120°C
Used products: Cocoa glaze
-
10.2 oz35% cream
-
1.4 ozinvert sugar
Preparation: Cocoa glaze
Boil together
Mix the two preparations, then boil again.
Used products: Cocoa glaze
-
0.5 ozgelatin powder (200 Bloom)
-
3.2 ozwater
Preparation: Cocoa glaze
At 60°C, add
Mix and refrigerate for 24 hours, use at 30°C.
Comments