Used Cacao Barry products
Entremets Creations
Entremets Inaya™ Café Crokine™
Level
level 2
Dosage
On a plate 40 x 60 cm
Used Cacao Barry products
Recipe components
Biscuit Cacao Extra Brute
| Ingredients | Preparation |
|---|---|
| Whip up |
| Assemble Meringue |
Gently stir together into two mixtures. | |
| Bake at 160°C for 20 minutes. |
Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm. | |
Coffee cremeux
| Ingredients | Preparation |
|---|---|
| Boil |
| Blanch |
| Bring to 85°C, strain and pour over |
Pour 135g of crémeux into ø14 cm Flexipan. Freeze. | |
Inaya™ Mousse
| Ingredients | Preparation |
|---|---|
| Boil |
| Pour over |
| Add at 40°C. |
Cocoa glaze
| Ingredients | Preparation |
|---|---|
| Bring to 120°C |
| Boil together |
Mix the two preparations, then boil again. | |
| At 60°C, add |
Mix and refrigerate for 24 hours, use at 30°C. | |
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