Inaya™ plated dessert

Inaya™ plated dessert

Level:
Easy
Makes:
Recipe for approximately six 14 x 14 cm desserts

Light Hazelnut Biscuit

Used products: Light Hazelnut Biscuit

  • 5.3 oz
    hazelnut powder
  • 5.3 oz
    caster sugar
  • 4.4 oz
    whole egg(s)
  • 2.8 oz
    egg yolks

Preparation: Light Hazelnut Biscuit

Whisk cold

Used products: Light Hazelnut Biscuit

  • 4.2 oz
    sifted flour

Preparation: Light Hazelnut Biscuit

Add

Used products: Light Hazelnut Biscuit

  • 7.9 oz
    egg white
  • 3.5 oz
    sugar

Preparation: Light Hazelnut Biscuit

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Inaya™ ganache

Used products: Inaya™ ganache

  • 12.3 oz
    cream
  • 1.8 oz
    milk

Preparation: Inaya™ ganache

Bring to boil

Used products: Inaya™ ganache

  • 2.5 oz
    glucose syrup
  • 1.4 oz
    egg yolks

Preparation: Inaya™ ganache

Whiten

Cook at 85°C.

Cook at 185ºF/85 °C as an anglaise.

Used products: Inaya™ ganache

Preparation: Inaya™ ganache

Strain and pour over
Blend

Inaya™ Mousse

Used products: Inaya™ Mousse

  • 7.8 oz
    sugar
  • 3.5 oz
    water

Preparation: Inaya™ Mousse

Cook at 121 °C

Used products: Inaya™ Mousse

  • 7.8 oz
    sugar
  • 3.5 oz
    water

Preparation: Inaya™ Mousse

Cook at 249.8°F/121°C

Used products: Inaya™ Mousse

  • 3.2 oz
    whole egg(s)
  • 6.3 oz
    egg yolks

Preparation: Inaya™ Mousse

Pour over

Used products: Inaya™ Mousse

Preparation: Inaya™ Mousse

Beat the mixture and at 35 °C, add

Used products: Inaya™ Mousse

Preparation: Inaya™ Mousse

Beat the mixture and at 95°F/35 °C, add

Inaya™ glaze

Used products: Inaya™ glaze

  • 5.3 oz
    water
  • 10.6 oz
    sugar
  • 10.6 oz
    glucose syrup

Preparation: Inaya™ glaze

Cook at 103 °C

Used products: Inaya™ glaze

  • 5.3 oz
    water
  • 10.6 oz
    sugar
  • 10.6 oz
    glucose syrup

Preparation: Inaya™ glaze

Cook at 217.4°F/103°C

Used products: Inaya™ glaze

  • 3.5 oz
    unsweetened concentrated milk
  • 3.5 oz
    sweetened concentrated milk

Preparation: Inaya™ glaze

Pour over

Used products: Inaya™ glaze

Preparation: Inaya™ glaze

Add

Used products: Inaya™ glaze

  • 0.5 oz
    gelatin powder (200 Bloom)
  • 3.2 oz
    water for hydrating

Preparation: Inaya™ glaze

Add

Mix and place in the refrigerator for 24h.
Use at 30 °C.

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.