Inaya™

Recipe components

Biscuit Pecan

IngredientsPreparation
  • 245g
    pecan pieces
  • 200g
    caster sugar
  • 365g
    whole eggs
  • 100g
    butter
  • 80g
    egg whites
  • 50g
    sugar

In the Robot Coupe, place the pecan and sugar and mix.         
Add the eggs slowly and mix for 10 mins.
Add the soft butter.
Whip the egg whites with the sugar and combine all together.
Bake at 175 Celsius for 20 mins.

Cara crakine croustillant

IngredientsPreparation

Mix all the ingredients together and place in the half sphere.
Reserve in the freezer.

Inaya 65% Tonka Cremeux

IngredientsPreparation
  • 300g
    35% cream
  • 40g
    milk
  • 40g
    egg yolks
  • 60g
    glucose
  • 1piece(s)
    Tonka beans

Combine both liquid together with the glucose the grated Tonka bean and the egg yolk.  
Cook all together at 82 Celsius and pour on top of the melted chocolate.
Emulsify with a hand blender.

Inaya™ 65% Caramel & Chocolate Mousse

IngredientsPreparation
  • 65g
    sugar
  • 150g
    35% cream
  • 37g
    egg yolks
  • 450g
    Whipped cream

Warm up the small amount of the cream and keep warm.
Caramelize the sugar and deglaze with the hot cream. Pour on top of the egg yolks and cook at 82 Celsius.
Pour the mix on top of the melted chocolate and create an emulsion. At 40 Celsius fold the cream and use immediately.   

Inaya™ 65% glacage mirroir

IngredientsPreparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose
  • 200g
    condensed milk
  • 200g
    gelatin 200 Bloom
  • 120g
    water

Combine the gelatin and water.
Cook the water, sugar, glucose to 103 Celsius. Add the condensed milk and the chocolate. Mix and stock overnight.
Melt at 40 Celsius, mix and use at 30/35 Celsius.