Christmas Log Inaya™ and Alunga™
Recipe
Cocoa biscuit (for 1 frame 40/60 cm)
ingredients | preparation |
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Beat |
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Beat the eggs and stiff with caster sugar. |
Mix the two mixtures. |
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Add |
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Bake at 200 ° C for 10 minutes. |
Inaya™ 65% Crémeux
ingredients | preparation |
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Boil |
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Blanch |
Poach the custard to 85°C. |
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Sieve and pour over. |
Pour 250 g Inaya™ crémeux in a Demarle insert. Place a 3 cm-band of Extra Brute cocoa biscuit. |
Alunga™ 41% mousse
ingredients | preparation |
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|
Boil |
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Pour over |
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Add at 40°C |
Inaya™ 65% glaze
ingredients | preparation |
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Bake at 103°C |
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Pour over |
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Hydrate and add |
Mix and refrigerate for 24 hours. |
Assembly
Fill to ¾ the Classique Log mould with Alunga™ Mousse. |