Entremets Inaya™ Café Crokine™

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Thomas Alphonsine - Pastry Chef at the Chocolate Academy™ Cacao Barry

Biscuit Cacao Extra Brute

ingredients	preparation
100g egg white 250g whole egg(s) 200g granulated sugar	Whip up
100g egg white 80g granulated sugar	Assemble Meringue
Gently stir together into two mixtures.
60g flour 60g DCP-22EXBRU	Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm Spread 130gr of Croustillant Café Crokine™ on each biscuit
FNF-CAFCRO	Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm. Spread 130gr of Croustillant Café Crokine™ on each biscuit.

Coffee cremeux

ingredients	preparation
150g 35% cream 50g Whole milk	Boil
5g granulated sugar 25g egg yolks 8g instant coffee	Blanch
150g CHM-P40GHA 50g mascarpone	Bring to 85°C, strain and pour over
Pour 135g of crémeux into ø14 cm Flexipan. Freeze.

Inaya™ Mousse

ingredients	preparation
265g Whole milk	Boil
510g CHD-S65INAY	Pour over
720g whipped cream 35%	Add at 40°C.

Cocoa glaze

ingredients	preparation
390g granulated sugar 160g water	Bring to 120°C
290g 35% cream 100g DCP-22EXBRU 40g invert sugar	Boil together
Mix the two preparations, then boil again.
15g gelatin powder (200 Bloom) 90g water	At 60°C, add
Mix and refrigerate for 24 hours, use at 30°C.

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