Inaya™ plated dessert

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Light Hazelnut Biscuit

ingredients	preparation
150g hazelnut powder 150g caster sugar 125g whole egg(s) 80g egg yolks	Whisk cold
120g sifted flour	Add
225g egg white 100g sugar	Whisk
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

ingredients	preparation
350g cream 50g milk	Bring to boil
70g glucose syrup 40g egg yolks	Whiten
Cook at 85°C.
Cook at 185ºF/85 °C as an anglaise.
170g CHD-S65INAY	Strain and pour over Blend

Inaya™ Mousse

ingredients	preparation
220g sugar 100g water	Cook at 121 °C
220g sugar 100g water	Cook at 249.8°F/121°C
90g whole egg(s) 180g egg yolks	Pour over
900g whipped cream 550g CHD-S65INAY	Beat the mixture and at 35 °C, add
900g whipped cream 550g CHD-S65INAY	Beat the mixture and at 95°F/35 °C, add

Inaya™ glaze

ingredients	preparation
150g water 300g sugar 300g glucose syrup	Cook at 103 °C
150g water 300g sugar 300g glucose syrup	Cook at 217.4°F/103°C
100g unsweetened concentrated milk 100g sweetened concentrated milk	Pour over
300g CHD-S65INAY	Add
15g gelatin powder (200 Bloom) 90g water for hydrating	Add
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.

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