Opéra 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

Brownie Inaya™

Preparation Mix	Ingredients 500g whole egg(s) 270g fine sugar
Preparation Melt together at 45°C	Ingredients 480g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 500g fresh butter
Stir together the two minutes.
Preparation Add	Ingredients 100g flour
Baket at 160° for 15/20 minutes.

Croustillant Café Crokine™

Preparation Melt at 30°C.	Ingredients 2500g Croustillants FILLING - CAFÉ CROKINE™ - 5KG BUCKET
Spread Croustillant Café Crokine™ on Inaya™ brownie.

Mousse Inaya™

Preparation Make a custard cooked at 85°C.	Ingredients 520g milk 160g egg yolks 100g fine sugar
Preparation Strain and pour over	Ingredients 540g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
Preparation At 40°C add	Ingredients 1000g whipped cream 35%
Place the mousse on Croustillant Inaya™ Café Crokine™

Cocoa Glaze

Preparation Bring to 120°C	Ingredients 390g fine sugar 160g water
Preparation Boil together	Ingredients 290g 35% fat liquid cream 100g Plein Arôme 40g invert sugar
Mix the two mixtures and then boil again
Preparation At 60°C, add	Ingredients 15g gelatin 200 Bloom 90g water for hydrating
Mix and refrigerate for 24 hours, use at 30°C.