Christmas Log Inaya™ and Alunga™
- Level:
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Medium
- Makes:
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Recipes for 3 Classics Logs – Ref.: MLD-090429-M00
Cocoa biscuit (for 1 frame 40/60 cm)
Used products: Cocoa biscuit (for 1 frame 40/60 cm)
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3.5 ozegg white
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8.8 ozwhole egg(s)
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7.1 ozcaster sugar
Preparation: Cocoa biscuit (for 1 frame 40/60 cm)
Beat
Used products: Cocoa biscuit (for 1 frame 40/60 cm)
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5.6 ozegg white
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2.8 ozcaster sugar
Preparation: Cocoa biscuit (for 1 frame 40/60 cm)
Beat the eggs and stiff with caster sugar.
Mix the two mixtures.
Used products: Cocoa biscuit (for 1 frame 40/60 cm)
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2.1 ozflour
Preparation: Cocoa biscuit (for 1 frame 40/60 cm)
Add
Used products: Cocoa biscuit (for 1 frame 40/60 cm)
Preparation: Cocoa biscuit (for 1 frame 40/60 cm)
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.
Inaya™ 65% Crémeux
Used products: Inaya™ 65% Crémeux
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1.2 lb35% fat liquid cream
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2.8 ozUHT full fat milk
Preparation: Inaya™ 65% Crémeux
Boil
Used products: Inaya™ 65% Crémeux
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3.9 ozglucose
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2.3 ozegg yolks
Preparation: Inaya™ 65% Crémeux
Blanch
Poach the custard to 85°C.
Used products: Inaya™ 65% Crémeux
Preparation: Inaya™ 65% Crémeux
Sieve and pour over.
Pour 250 g Inaya™ crémeux in a Demarle insert. Place a 3 cm-band of Extra Brute cocoa biscuit.
Alunga™ 41% mousse
Used products: Alunga™ 41% mousse
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1.0 lbWhole milk
Preparation: Alunga™ 41% mousse
Boil
Used products: Alunga™ 41% mousse
Preparation: Alunga™ 41% mousse
Pour over
Used products: Alunga™ 41% mousse
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2.6 lbsoft whipped cream
Preparation: Alunga™ 41% mousse
Add at 40°C
Inaya™ 65% glaze
Used products: Inaya™ 65% glaze
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5.3 ozwater
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10.6 ozcaster sugar
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10.6 ozglucose
Preparation: Inaya™ 65% glaze
Bake at 103°C
Used products: Inaya™ 65% glaze
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3.5 ozevaporated milk
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3.5 ozsweetened concentrated milk
Preparation: Inaya™ 65% glaze
Pour over
Used products: Inaya™ 65% glaze
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0.6 ozgelatin
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3.6 ozcold water
Preparation: Inaya™ 65% glaze
Hydrate and add
Mix and refrigerate for 24 hours.
Use glaze to 28°C/30°C maximum.
Assembly
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.
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