Fingers Cara Crakine™

Fingers Cara Crakine™

Level:
Medium
Makes:
Recipe for a frame of 40x60cm

Haïti™ Brownie

Used products: Haïti™ Brownie

  • 500 g
    whole egg(s)
  • 270 g
    fine sugar

Preparation: Haïti™ Brownie

Whip

Used products: Haïti™ Brownie

  • 480 g
    CHD-Q65HAI
  • 500 g
    fresh butter

Preparation: Haïti™ Brownie

Melt together at 45°C

Stir together the two mixtures

Used products: Haïti™ Brownie

  • 100 g
    flour

Preparation: Haïti™ Brownie

Add

Mousse Excellence

Used products: Mousse Excellence

  • 780 g
    Whole milk
  • 240 g
    egg yolks
  • 140 g
    fine sugar

Preparation: Mousse Excellence

Make a custard with

Bring to 85°C.

Preparation: Mousse Excellence

Strain and pour over

Used products: Mousse Excellence

  • 1520 g
    whipped cream 35%

Preparation: Mousse Excellence

At 40°C fold in

Place Excellence mousse on Croustillant Cara Crakine™.

Cocoa Glaze

Used products: Cocoa Glaze

  • 390 g
    fine sugar
  • 160 g
    water

Preparation: Cocoa Glaze

Cook to 120°C                

Used products: Cocoa Glaze

  • 290 g
    35% fat liquid cream
  • 100 g
    cocoa powder
  • 40 g
    invert sugar

Preparation: Cocoa Glaze

Boil together         

Add the cooked sugar syrup, boil again.

Used products: Cocoa Glaze

  • 90 g
    water for hydrating
  • 15 g
    gelatin 200 Bloom

Preparation: Cocoa Glaze

At 60°C, add           

Mix and keep in cooler 24 hours.
Use at 30°C.

Comments

When imagination and innovation meet, colors...a smile and admiration and thanks...thank you