Entremets Inaya™ Café Crokine™ | Van Houten
Delight in the layers of Biscuit Cacao Extra Brute, Inaya™ Mousse, and Coffee Cremeux. Perfect for chocolate lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 100 g egg white
- 250 g whole egg(s)
- 200 g granulated sugar
- 80 g granulated sugar
- 60 g flour
- 60 g DCP-22EXBRU
- 150 g 35% cream
- 50 g Whole milk
- 5 g granulated sugar
- 25 g egg yolks
- 8 g instant coffee
- 150 g CHM-P40GHA
- 50 g mascarpone
- 135 g crémeux
- 265 g Whole milk
- 510 g CHD-S65INAY
- 720 g whipped cream 35%
- 390 g granulated sugar
- 160 g water
- 290 g 35% cream
- 100 g DCP-22EXBRU
- 40 g invert sugar
- 15 g gelatin powder (200 Bloom)
- 90 g water
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