Entremets Inaya™ Café Crokine™

Entremets Inaya™ Café Crokine™

Level:
Medium
Makes:
On a plate 40 x 60 cm

Biscuit Cacao Extra Brute

Used products: Biscuit Cacao Extra Brute

  • 100 g
    egg white
  • 250 g
    whole egg(s)
  • 200 g
    granulated sugar

Preparation: Biscuit Cacao Extra Brute

Whip up

Used products: Biscuit Cacao Extra Brute

  • 100 g
    egg white
  • 80 g
    granulated sugar

Preparation: Biscuit Cacao Extra Brute

Assemble Meringue

Gently stir together into two mixtures.

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 

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

  • 150 g
    35% cream
  • 50 g
    Whole milk

Preparation: Coffee cremeux

Boil

Used products: Coffee cremeux

  • 5 g
    granulated sugar
  • 25 g
    egg yolks
  • 8 g
    instant coffee

Preparation: Coffee cremeux

Blanch

Used products: Coffee cremeux

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

  • 265 g
    Whole milk

Preparation: Inaya™ Mousse

Boil 

Preparation: Inaya™ Mousse

Pour over

Used products: Inaya™ Mousse

  • 720 g
    whipped cream 35%

Preparation: Inaya™ Mousse

Add at 40°C.

Cocoa glaze

Used products: Cocoa glaze

  • 390 g
    granulated sugar
  • 160 g
    water

Preparation: Cocoa glaze

Bring to 120°C

Used products: Cocoa glaze

Preparation: Cocoa glaze

Boil together

Mix the two preparations, then boil again.

Used products: Cocoa glaze

  • 15 g
    gelatin powder (200 Bloom)
  • 90 g
    water

Preparation: Cocoa glaze

At 60°C, add

Mix and refrigerate for 24 hours, use at 30°C.