Entremets Inaya™ Café Crokine™

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

Biscuit Cacao Extra Brute

Preparation Whip up	Ingredients 100g egg white 250g whole egg(s) 200g granulated sugar
Preparation Assemble Meringue	Ingredients 100g egg white 80g granulated sugar
Gently stir together into two mixtures.
Preparation Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm Spread 130gr of Croustillant Café Crokine™ on each biscuit	Ingredients 60g flour 60g DCP-22EXBRU
Preparation Bake at 160°C for 20 minutes. Cut 3 discs of ø14 cm. Spread 130gr of Croustillant Café Crokine™ on each biscuit.	Ingredients Croustillants FILLING - CAFÉ CROKINE™ - 5KG BUCKET

Coffee cremeux

Preparation Boil	Ingredients 150g 35% cream 50g Whole milk
Preparation Blanch	Ingredients 5g granulated sugar 25g egg yolks 8g instant coffee
Preparation Bring to 85°C, strain and pour over	Ingredients 150g Chocolate MILK COUVERTURE - GHANA 40% - PISTOLS - 2.5KG BAG 50g mascarpone
Pour 135g of crémeux into ø14 cm Flexipan. Freeze.

Inaya™ Mousse

Preparation	Ingredients
Preparation Boil	Ingredients 265g Whole milk
Preparation Pour over	Ingredients 510g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
Preparation Add at 40°C.	Ingredients 720g whipped cream 35%

Cocoa glaze

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