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Fingers Cara Crakine™

Recipe

  1. Haïti™ Brownie
  2. Croustillant Cara Crakine™
  3. Mousse Excellence
  4. Cocoa Glaze

Haïti™ Brownie

ingredients preparation
  • 500g
    whole egg(s)
  • 270g
    fine sugar

Whip

  • 480g
    CHD-Q65HAI
  • 500g
    fresh butter

Melt together at 45°C

Stir together the two mixtures

  • 100g
    flour

Add

Croustillant Cara Crakine™

ingredients preparation
  • 2500g
    FNF-X32CARACR

Melt at 30°C 

Spread the Croustillant CaraCrakine™ on Haïti brownie

Mousse Excellence

ingredients preparation
  • 780g
    Whole milk
  • 240g
    egg yolks
  • 140g
    fine sugar

Make a custard with

Bring to 85°C.

  • 950g
    CHD-R55EXEL

Strain and pour over

  • 1520g
    whipped cream 35%

At 40°C fold in

Place Excellence mousse on Croustillant Cara Crakine™.

Cocoa Glaze

ingredients preparation
  • 390g
    fine sugar
  • 160g
    water

Cook to 120°C                

  • 290g
    35% fat liquid cream
  • 100g
    cocoa powder
  • 40g
    invert sugar

Boil together         

Add the cooked sugar syrup, boil again.

  • 90g
    water for hydrating
  • 15g
    gelatin 200 Bloom

At 60°C, add           

Mix and keep in cooler 24 hours.
Use at 30°C.

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