Opéra Café Crokine™
- Level:
-
Medium
- Makes:
-
Recipe for a 40x60cm frame
Brownie Inaya™
Used products: Brownie Inaya™
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1.1 lbwhole egg(s)
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9.5 ozfine sugar
Preparation: Brownie Inaya™
Mix
Used products: Brownie Inaya™
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1.1 lbfresh butter
Preparation: Brownie Inaya™
Melt together at 45°C
Stir together the two minutes.
Used products: Brownie Inaya™
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3.5 ozflour
Preparation: Brownie Inaya™
Add
Baket at 160° for 15/20 minutes.
Croustillant Café Crokine™
Used products: Croustillant Café Crokine™
Preparation: Croustillant Café Crokine™
Melt at 30°C.
Spread Croustillant Café Crokine™ on Inaya™ brownie.
Mousse Inaya™
Used products: Mousse Inaya™
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1.1 lbmilk
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5.6 ozegg yolks
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3.5 ozfine sugar
Preparation: Mousse Inaya™
Make a custard cooked at 85°C.
Used products: Mousse Inaya™
Preparation: Mousse Inaya™
Strain and pour over
Used products: Mousse Inaya™
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2.2 lbwhipped cream 35%
Preparation: Mousse Inaya™
At 40°C add
Place the mousse on Croustillant Inaya™ Café Crokine™
Cocoa Glaze
Used products: Cocoa Glaze
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13.8 ozfine sugar
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5.6 ozwater
Preparation: Cocoa Glaze
Bring to 120°C
Used products: Cocoa Glaze
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10.2 oz35% fat liquid cream
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3.5 ozDCP-22GT-BY
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1.4 ozinvert sugar
Preparation: Cocoa Glaze
Boil together
Mix the two mixtures and then boil again
Used products: Cocoa Glaze
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0.5 ozgelatin 200 Bloom
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3.2 ozwater for hydrating
Preparation: Cocoa Glaze
At 60°C, add
Mix and refrigerate for 24 hours, use at 30°C.
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