Opéra Café Crokine™

Fall / Winter

Opéra Café Crokine™

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
  • Thomas Alphonsine
    Pastry Chef at the Chocolate Academy™ Cacao Barry
Level
level 2
Dosage
Recipe for a 40x60cm frame
Recipe components

Brownie Inaya™

IngredientsPreparation
  • 500g
    whole egg(s)
  • 270g
    fine sugar

Mix

Melt together at 45°C

Stir together the two minutes.

  • 100g
    flour

Add

Baket at 160° for 15/20 minutes.

Croustillant Café Crokine™

IngredientsPreparation

Melt at 30°C.

Spread Croustillant Café Crokine™ on Inaya™ brownie.

Mousse Inaya™

IngredientsPreparation
  • 520g
    milk
  • 160g
    egg yolks
  • 100g
    fine sugar

Make a custard cooked at 85°C.

Strain and pour over

  • 1000g
    whipped cream 35%

At 40°C add

Place the mousse on Croustillant Inaya™ Café Crokine™

Cocoa Glaze

IngredientsPreparation
  • 390g
    fine sugar
  • 160g
    water

Bring to 120°C

  • 290g
    35% fat liquid cream
  • 40g
    invert sugar

Boil together

Mix the two mixtures and then boil again

  • 15g
    gelatin 200 Bloom
  • 90g
    water for hydrating

At 60°C, add

Mix and refrigerate for 24 hours, use at 30°C.