Entremets Inaya™ Café Crokine™

Used Cacao Barry products
Extra Brute
Café Crokine™
Ghana 40%
Inaya™ 65%
Entremets Creations

Entremets Inaya™ Café Crokine™

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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
On a plate 40 x 60 cm
Steps
  1. Biscuit Cacao Extra Brute
  2. Coffee cremeux
  3. Inaya™ Mousse
  4. Cocoa glaze
Used Cacao Barry products
Extra Brute
Café Crokine™
Ghana 40%
Inaya™ 65%

Biscuit Cacao Extra Brute

IngredientsPreparation
  • 100g
    egg white
  • 250g
    whole egg(s)
  • 200g
    granulated sugar

Whip up
  • 100g
    egg white
  • 80g
    granulated sugar

Assemble Meringue

Gently stir together into two mixtures.

Bake at 160°C for 20 minutes.
Cut 3 discs of ø14 cm Spread 130gr of Croustillant Café Crokine™ on each biscuit 

Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm.
Spread 130gr of Croustillant Café Crokine™ on each biscuit.

Coffee cremeux

IngredientsPreparation
  • 150g
    35% cream
  • 50g
    whole milk

Boil
  • 5g
    granulated sugar
  • 25g
    egg yolks
  • 8g
    instant coffee

Blanch

Bring to 85°C, strain and pour over

Pour 135g of crémeux into ø14 cm Flexipan. Freeze.

Inaya™ Mousse

IngredientsPreparation
  • 265g
    whole milk

Boil 

Pour over
  • 720g
    whipped cream 35%

Add at 40°C.

Cocoa glaze

IngredientsPreparation
  • 390g
    granulated sugar
  • 160g
    water

Bring to 120°C

Boil together

Mix the two preparations, then boil again.
  • 15g
    gelatin powder (200 Bloom)
  • 90g
    water

At 60°C, add

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