Opéra Café Crokine™
Recipe
Brownie Inaya™
| ingredients | preparation |
|---|---|
|
Mix |
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Melt together at 45°C |
Stir together the two minutes. |
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|
Add |
Baket at 160° for 15/20 minutes. |
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Croustillant Café Crokine™
| ingredients | preparation |
|---|---|
|
Melt at 30°C. |
Spread Croustillant Café Crokine™ on Inaya™ brownie. |
|
Mousse Inaya™
| ingredients | preparation |
|---|---|
|
Make a custard cooked at 85°C. |
|
Strain and pour over |
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At 40°C add |
Place the mousse on Croustillant Inaya™ Café Crokine™ |
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Cocoa Glaze
| ingredients | preparation |
|---|---|
|
Bring to 120°C |
|
Boil together |
Mix the two mixtures and then boil again |
|
|
At 60°C, add |
Mix and refrigerate for 24 hours, use at 30°C. |
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