Fingers Cara Crakine™
- Level:
-
Medium
- Makes:
-
Recipe for a frame of 40x60cm
Haïti™ Brownie
Used products: Haïti™ Brownie
-
1.1 lbWhole egg(s)
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9.5 ozFine sugar
Preparation: Haïti™ Brownie
Whip
Used products: Haïti™ Brownie
-
1.1 lbChd-q65hai
-
1.1 lbFresh butter
Preparation: Haïti™ Brownie
Melt together at 45°C
Stir together the two mixtures
Used products: Haïti™ Brownie
-
3.5 ozFlour
Preparation: Haïti™ Brownie
Add
Croustillant Cara Crakine™
Used products: Croustillant Cara Crakine™
Preparation: Croustillant Cara Crakine™
Melt at 30°C
Spread the Croustillant CaraCrakine™ on Haïti brownie
Mousse Excellence
Used products: Mousse Excellence
-
1.7 lbWhole milk
-
8.5 ozEgg yolks
-
4.9 ozFine sugar
Preparation: Mousse Excellence
Make a custard with
Bring to 85°C.
Used products: Mousse Excellence
Preparation: Mousse Excellence
Strain and pour over
Used products: Mousse Excellence
-
3.4 lbWhipped cream 35%
Preparation: Mousse Excellence
At 40°C fold in
Place Excellence mousse on Croustillant Cara Crakine™.
Cocoa Glaze
Used products: Cocoa Glaze
-
13.8 ozFine sugar
-
5.6 ozWater
Preparation: Cocoa Glaze
Cook to 120°C
Used products: Cocoa Glaze
-
10.2 oz35% fat liquid cream
-
3.5 ozCocoa powder
-
1.4 ozInvert sugar
Preparation: Cocoa Glaze
Boil together
Add the cooked sugar syrup, boil again.
Used products: Cocoa Glaze
-
3.2 ozWater for hydrating
-
0.5 ozGelatin 200 bloom
Preparation: Cocoa Glaze
At 60°C, add
Mix and keep in cooler 24 hours.
Use at 30°C.
Comments
Submitted by Malek omar on Fri, 01/05/2024 - 04:49
When imagination and innovation meet, colors...a smile and admiration and thanks...thank you