Inaya™ plated dessert

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Light Hazelnut Biscuit
  2. Inaya™ ganache
  3. Inaya™ Mousse
  4. Inaya™ glaze

Recipe components

Light Hazelnut Biscuit

Preparation

Whisk cold

Ingredients
  • 150g
    hazelnut powder
  • 150g
    caster sugar
  • 125g
    whole egg(s)
  • 80g
    egg yolks
Preparation

Add

Ingredients
  • 120g
    sifted flour
Preparation

Whisk

Ingredients
  • 225g
    egg white
  • 100g
    sugar

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Inaya™ ganache

Preparation

Bring to boil

Ingredients
  • 350g
    cream
  • 50g
    milk
Preparation

Whiten

Ingredients
  • 70g
    glucose syrup
  • 40g
    egg yolks

Cook at 85°C.

Cook at 185ºF/85 °C as an anglaise.
Preparation

Strain and pour over
Blend

Ingredients

Inaya™ Mousse

PreparationIngredients
Preparation

Cook at 121 °C

Ingredients
  • 220g
    sugar
  • 100g
    water
Preparation

Cook at 249.8°F/121°C

Ingredients
  • 220g
    sugar
  • 100g
    water
Preparation

Pour over

Ingredients
  • 90g
    whole egg(s)
  • 180g
    egg yolks
Preparation

Beat the mixture and at 35 °C, add

Ingredients
Preparation

Beat the mixture and at 95°F/35 °C, add

Ingredients

Inaya™ glaze

Preparation

Cook at 103 °C

Ingredients
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup
Preparation

Cook at 217.4°F/103°C

Ingredients
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup
Preparation

Pour over

Ingredients
  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk
Preparation

Add

Ingredients
Preparation

Add

Ingredients
  • 15g
    gelatin powder (200 Bloom)
  • 90g
    water for hydrating

Mix and place in the refrigerator for 24h.
Use at 30 °C.

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.