Fingers Cara Crakine™
Recipe
Haïti™ Brownie
ingredients | preparation |
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Whip |
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Melt together at 45°C |
Stir together the two mixtures |
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Add |
Croustillant Cara Crakine™
ingredients | preparation |
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Melt at 30°C |
Spread the Croustillant CaraCrakine™ on Haïti brownie |
Mousse Excellence
ingredients | preparation |
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Make a custard with |
Bring to 85°C. |
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Strain and pour over |
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At 40°C fold in |
Place Excellence mousse on Croustillant Cara Crakine™. |
Cocoa Glaze
ingredients | preparation |
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Cook to 120°C |
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Boil together |
Add the cooked sugar syrup, boil again. |
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At 60°C, add |
Mix and keep in cooler 24 hours. |