Boule Inaya

Used Cacao Barry products
Inaya™ 65%
Petits Gâteaux

Boule Inaya

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Created by
  • Dimitri Fayard
    Lead Chef Chocolate Academy™ North America
Level
level 2
Steps
  1. Cassis compote
  2. Inaya Marshmallows
  3. Inaya enrobing
  4. Assembly:
Used Cacao Barry products
Inaya™ 65%

Cassis compote

IngredientsPreparation
  • 420g
    cassis puree
  • 90g
    trimoline
  • 30g
    sugar
  • 6g
    NH pectin

Bring all ingredients to a light boil

Inaya Marshmallows

IngredientsPreparation
  • 170g
    sugar
  • 52g
    trimoline
  • 107g
    water
  • 80g
    gelatin mass
  • 75g
    glucose
  • 92g
    Inaya™ 65%

Cook sugar trimoline and  water to 110c
 
 
Pour over glucose and gelatin
Whip till 40c
Add melted Inaya
Whip to 40c

Inaya enrobing

IngredientsPreparation

Melt together

Assembly:

Cast cassis compote and freeze
Pipe Inaya marshmallow into a sphere mold
Insert the cassis compote
Unmold and dip in the enrobing
Finish with Guayaquil pepites
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