Christmas Log Inaya™ and Alunga™

Created by

Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Thomas AlphonsinePastry Chef at the Chocolate Academy™ Cacao Barry

level 1

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Recipe components

Cocoa biscuit (for 1 frame 40/60 cm)

Preparation Beat	Ingredients 100g egg white 250g whole egg(s) 200g caster sugar
Preparation Beat the eggs and stiff with caster sugar.	Ingredients 160g egg white 80g caster sugar
Mix the two mixtures.
Preparation Add	Ingredients 60g flour 60g DCP-22EXBRU
Preparation Bake at 200 ° C for 10 minutes. Cut 3 strips of 6.5 cm then spread 150g of Cara Crakine™ on each band and 3 other bands 3 cm wide.	Ingredients 150g Croustillants FILLING - CARA CRAKINE™ - PASTE WITH INCLUSIONS - 5KG BUCKET

Inaya™ 65% Crémeux

Preparation Boil	Ingredients 540g 35% fat liquid cream 80g UHT full fat milk
Preparation Blanch	Ingredients 110g glucose 65g egg yolks
Poach the custard to 85°C.
Preparation Sieve and pour over.	Ingredients 190g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
Pour 250 g Inaya™ crémeux in a Demarle insert. Place a 3 cm-band of Extra Brute cocoa biscuit.

Alunga™ 41% mousse

Preparation	Ingredients
Preparation Boil	Ingredients 445g Whole milk
Preparation Pour over	Ingredients 850g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
Preparation Add at 40°C	Ingredients 1200g soft whipped cream

Inaya™ 65% glaze

Preparation Bake at 103°C	Ingredients 150g water 300g caster sugar 300g glucose
Preparation Pour over	Ingredients 100g evaporated milk 100g sweetened concentrated milk 300g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
Preparation Hydrate and add	Ingredients 17g gelatin 102g cold water
Mix and refrigerate for 24 hours. Use glaze to 28°C/30°C maximum.

Assembly

Fill to ¾ the Classique Log mould with Alunga™ Mousse.
Place the insert and place a cocoa biscuit band.
Freeze and once the Log is frozen, unmould and glaze.