Recipe components

Used products

Cocoa Brioche

PreparationIngredients
Preparation

Place all ingredients in a mixer bowl fitted with a hook attachment.

Knead on a medium speed for 15-20 min. Dough should be elastic, with good gluten development.

Prove for 1 hour, carefully degas and refrigerate overnight.

Portion and shape the dough, place in moulds and prove for 2 hours at 28° C and 60% humidity.

Bake at 210° C for 12 min.

Cool down completely.

Ingredients
  • 165g
    bread flour
  • 165g
    plain flour
  • 30g
    Plein Arôme
  • 40g
    skimmed milk powder
  • 7g
    Fine sea salt
  • 20g
    Fresh yeast
  • 198g
    whole eggs
  • 63g
    water
  • 160g
    unsalted butter

Inaya™ Chocolate Sauce

PreparationIngredients
Preparation

Bring milk and glucose to a boil. Gradually pour over chocolate creating a ganache. Emulsify.

Use warm.

Ingredients
  • 330g
    whole milk
  • 50g
    glucose syrup
  • 167g
    Inaya™

Marinated Cassis

PreparationIngredients
Preparation

Place all ingredients except black currants into a sauce pan and bring to a boil. Cook on medium heat for 10 min. Strain.

Add the berries, cover and refrigerate overnight.

The next day strain and save the liquid for Elderberry Reduction.

Ingredients
  • 400g
    elderberry juice
  • 100g
    Crème de cassis
  • 60g
    Red wine, Bourdeaux type
  • 12g
    black pepper
  • 400g
    Black currants, fresh or frozen

Inaya™ Chocolate Chiboust

PreparationIngredients
Preparation

Melt chocolate.

Make Swiss meringue: place egg whites with dextrose into  a bain marie and warm to 50° C, whisking all the time.

Make a pastry cream with milk, cream, egg yolk, sugar and cornflour. Add melted chocolate, emulsify.

Gently combine the two mixtures.

Immediately, pipe into individual log moulds and freeze.

Ingredients
  • 250g
    Inaya™
  • 200g
    Pasteurised egg whites
  • 133g
    dextrose
  • 15g
    Corn flour
  • 80g
    egg yolks
  • 25g
    caster sugar
  • 125g
    35% cream
  • 125g
    whole milk

Ederberry Reduction

PreparationIngredients
Preparation

Place marinating liquid and glucose in a sauce pan and gently reduce by  half.

Refrigerate.

Ingredients
  • 500g
    Marinating liquid
  • 200g
    glucose syrup

Caramel tuile

PreparationIngredients
Preparation

Make dry caramel, pour on a silpat, let cool down.

Grind hardened caramel in a food processor into fine powder.

 

Sift a fine layer of caramel powder on a tray with silpat and a stencil, remove the stencil and place tray in the oven at 200° C for 1 min to melt the sugar.

Let cool, gently lift tuiles and store them in a air tight container with silica gel.

Ingredients
  • Q.S.
    caster sugar

Sesame Crunchy

PreparationIngredients
Preparation

Place butter, sugar and orange juice in a saucepan and bring to a boil to dissolve sugar.

Place sesame seeds in a mixer bowl fitted with a paddle attachment, add orange-butter mixture and mix to combine. Let set in fridge.

Spread the mixture on a tray with a silpat over a stencil, remove the stencil and cook at 170° C for 10 min.

Ingredients
  • 100g
    caster sugar
  • 60g
    unsalted butter
  • 60g
    orange juice
  • 125g
    Sesame seeds
  • 20g
    plain flour

Other ingredients

Fresh mango, diced into 1 cm cubes, chilled.

Assembly and service

Deposit 12 gr of warm Cacao Barry Inaya™ 65% sauce into brioche cavity, let brioche absorb the sauce.

Place 10 gr of marinated cassis following by 15 gr of diced mango

Place a sesame crunchy rectangle on top of mango.

Place a log of frozen chiboust on top of sesame crunchy. Temper.

Place a caramel tuile on top of chiboust and immediately put the snack in a preheated salamander grill for 1 min to melt caramel and warm the chiboust.

Drizzle with Elderberry Reduction and serve immediately.