Entremets Inaya™ Café Crokine™
- Level:
-
Medium
- Makes:
-
On a plate 40 x 60 cm
Biscuit Cacao Extra Brute
Used products: Biscuit Cacao Extra Brute
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100 gegg white
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250 gwhole egg(s)
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200 ggranulated sugar
Preparation: Biscuit Cacao Extra Brute
Whip up
Used products: Biscuit Cacao Extra Brute
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100 gegg white
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80 ggranulated sugar
Preparation: Biscuit Cacao Extra Brute
Assemble Meringue
Gently stir together into two mixtures.
Used products: Biscuit Cacao Extra Brute
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60 gflour
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60 gDCP-22SP
Preparation: Biscuit Cacao Extra Brute
Bake at 160°C for 20 minutes.
Cut 3 discs of ø14 cm Spread 130gr of Croustillant Café Crokine™ on each biscuit
Used products: Biscuit Cacao Extra Brute
Preparation: Biscuit Cacao Extra Brute
Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm.
Spread 130gr of Croustillant Café Crokine™ on each biscuit.
Coffee cremeux
Used products: Coffee cremeux
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150 g35% cream
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50 gwhole milk
Preparation: Coffee cremeux
Boil
Used products: Coffee cremeux
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5 ggranulated sugar
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25 gegg yolks
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8 ginstant coffee
Preparation: Coffee cremeux
Blanch
Used products: Coffee cremeux
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50 gmascarpone
Preparation: Coffee cremeux
Bring to 85°C, strain and pour over
Pour 135g of crémeux into ø14 cm Flexipan. Freeze.
Inaya™ Mousse
Used products: Inaya™ Mousse
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265 gwhole milk
Preparation: Inaya™ Mousse
Boil
Used products: Inaya™ Mousse
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510 g
Preparation: Inaya™ Mousse
Pour over
Used products: Inaya™ Mousse
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720 gwhipped cream 35%
Preparation: Inaya™ Mousse
Add at 40°C.
Cocoa glaze
Used products: Cocoa glaze
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390 ggranulated sugar
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160 gwater
Preparation: Cocoa glaze
Bring to 120°C
Used products: Cocoa glaze
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290 g35% cream
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100 gDCP-22SP
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40 ginvert sugar
Preparation: Cocoa glaze
Boil together
Mix the two preparations, then boil again.
Used products: Cocoa glaze
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15 ggelatin powder (200 Bloom)
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90 gwater
Preparation: Cocoa glaze
At 60°C, add
Mix and refrigerate for 24 hours, use at 30°C.
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