Christmas Log Inaya™ and Alunga™

Beat

Beat the eggs and stiff with caster sugar.

Mix the two mixtures.

Add

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.

Boil

Blanch

Poach the custard to 85°C.

Sieve and pour over. 

Pour 250 g Inaya™ crémeux in a Demarle insert. Place a 3 cm-band of Extra Brute cocoa biscuit.

Pour over

Add at 40°C

Bake at 103°C

Pour over

Hydrate and add

Mix and refrigerate for 24 hours.
Use glaze to 28°C/30°C maximum.     

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.