Opéra Café Crokine™

Mix

Melt together at 45°C

Stir together the two minutes.

Add

Baket at 160° for 15/20 minutes.

Melt at 30°C.

Spread Croustillant Café Crokine™ on Inaya™ brownie.

Make a custard cooked at 85°C.

Strain and pour over

At 40°C add

Place the mousse on Croustillant Inaya™ Café Crokine™

Bring to 120°C

Boil together

Mix the two mixtures and then boil again

At 60°C, add

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