Opéra Café Crokine™

Opéra Café Crokine™

Level:
Medium
Makes:
Recipe for a 40x60cm frame

Brownie Inaya™

Used products: Brownie Inaya™

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

Preparation: Brownie Inaya™

Mix

Used products: Brownie Inaya™

Preparation: Brownie Inaya™

Melt together at 45°C

Stir together the two minutes.

Used products: Brownie Inaya™

  • 100 g
    flour

Preparation: Brownie Inaya™

Add

Baket at 160° for 15/20 minutes.

Croustillant Café Crokine™

Used products: Croustillant Café Crokine™

Preparation: Croustillant Café Crokine™

Melt at 30°C.

Spread Croustillant Café Crokine™ on Inaya™ brownie.

Mousse Inaya™

Used products: Mousse Inaya™

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

Preparation: Mousse Inaya™

Make a custard cooked at 85°C.

Used products: Mousse Inaya™

Preparation: Mousse Inaya™

Strain and pour over

Used products: Mousse Inaya™

  • 1000 g
    whipped cream 35%

Preparation: Mousse Inaya™

At 40°C add

Place the mousse on Croustillant Inaya™ Café Crokine™

Cocoa Glaze

Used products: Cocoa Glaze

  • 390 g
    fine sugar
  • 160 g
    water

Preparation: Cocoa Glaze

Bring to 120°C

Used products: Cocoa Glaze

Preparation: Cocoa Glaze

Boil together

Mix the two mixtures and then boil again

Used products: Cocoa Glaze

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

Preparation: Cocoa Glaze

At 60°C, add

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