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Good to go
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Good For Me
Create a feast for the eyes and palate with this straightforward recipeCreate a feast for the eyes and palate with this straightforward recipe
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 5 Components
Biscuit Pecan
Ingredients: Biscuit Pecan
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245 gpecan pieces
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200 gCastor Sugar
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365 gWhole egg
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100 gButter
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80 gEgg whites
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50 gsugar
Preparation: Biscuit Pecan
- In the Robot Coupe, place the pecan and sugar and mix.
- Add the eggs slowly and mix for 10 mins.
- Add the soft butter.
- Whip the egg whites with the sugar and combine all together.
- Bake at 175 Celsius for 20 mins.
Cara crakine croustillant
Ingredients: Cara crakine croustillant
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40 ghazelnut paste
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2 gSea salt
Preparation: Cara crakine croustillant
- Mix all the ingredients together and place in the half sphere.
- Reserve in the freezer.
Inaya 65% Tonka Cremeux
Ingredients: Inaya 65% Tonka Cremeux
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300 gCream 35%
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40 gmilk
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40 gEgg yolks
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60 gGlucose
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1 piece(s)Tonka beans
Preparation: Inaya 65% Tonka Cremeux
- Combine both liquid together with the glucose the grated Tonka bean and the egg yolk.
- Cook all together at 82 Celsius and pour on top of the melted chocolate.
- Emulsify with a hand blender.
Inaya™ 65% Caramel & Chocolate Mousse
Ingredients: Inaya™ 65% Caramel & Chocolate Mousse
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65 gsugar
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150 gCream 35%
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37 gEgg yolks
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450 gWhipped Cream
Preparation: Inaya™ 65% Caramel & Chocolate Mousse
- Warm up the small amount of the cream and keep warm.
- Caramelize the sugar and deglaze with the hot cream.
- Pour on top of the egg yolks and cook at 82 Celsius.
- Pour the mix on top of the melted chocolate and create an emulsion.
- At 40 Celsius fold the cream and use immediately.
Inaya™ 65% glacage mirroir
Ingredients: Inaya™ 65% glacage mirroir
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150 gwater
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300 gsugar
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300 gGlucose
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200 gCondensed milk
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200 ggelatin 200 Bloom
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120 gwater
Preparation: Inaya™ 65% glacage mirroir
- Combine the gelatin and water.
- Cook the water, sugar, glucose to 103 Celsius.
- Add the condensed milk and the chocolate.
- Mix and stock overnight.
- Melt at 40 Celsius, mix and use at 30/35 Celsius.
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