Used Cacao Barry products
Entremets Creations
Fingers Cara Crakine™
Level
level 2
Dosage
Recipe for a frame of 40x60cm
Used Cacao Barry products
Recipe components
Haïti™ Brownie
| Ingredients | Preparation |
|---|---|
| Whip |
| Melt together at 45°C |
Stir together the two mixtures | |
| Add |
Croustillant Cara Crakine™
| Ingredients | Preparation |
|---|---|
| Melt at 30°C |
Spread the Croustillant CaraCrakine™ on Haïti brownie | |
Mousse Excellence
| Ingredients | Preparation |
|---|---|
| Make a custard with |
Bring to 85°C. | |
| Strain and pour over |
| At 40°C fold in |
Place Excellence mousse on Croustillant Cara Crakine™. | |
Cocoa Glaze
| Ingredients | Preparation |
|---|---|
| Cook to 120°C |
| Boil together |
Add the cooked sugar syrup, boil again. | |
| At 60°C, add |
Mix and keep in cooler 24 hours. | |
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