
Choux Inaya™ & Pépites Cacao

Cocoa crumble
Ingredients | Preparation |
---|---|
| Place together in the mixer and work until a compact mixture is obtained |
Laminate at 2.5 mm and place in the fridge. |
Chocolate éclair dough
Ingredients | Preparation |
---|---|
| Boil |
| Sieve and add to the mixture |
Blanch for a few minutes and place the preparation in the mixer. | |
| Gradually add |
Mixe until the preparation binds. |
Inaya™ whipped cream
Ingredients | Preparation |
---|---|
| Boil |
| Infuse in the preparation for a few minutes |
| Make a custard by pouring over the mixture |
| Hydrate and add |
| Pour at intervals over |
Emulsify and place in the fridge for around 12 hours. |
Assembly
Ingredients | Preparation |
---|---|
| Once the choux are cooked, slice in half. Place a small blob of Pralin Feuilletine™ on the base of the choux. |