Beat the eggs and stiff with caster sugar.
Mix the two mixtures.
Bake at 200 ° C for 10 minutes.
Cut 3 strips of 6.5 cm then spread 150g of Cara Crakine™ on each band and 3 other bands 3 cm wide.
Poach the custard to 85°C.
Sieve and pour over.
Pour 250 g Inaya™ crémeux in a Demarle insert. Place a 3 cm-band of Extra Brute cocoa biscuit.
Add at 40°C
Bake at 103°C
Hydrate and add
Mix and refrigerate for 24 hours.
Use glaze to 28°C/30°C maximum.
Fill to ¾ the Classique Log mould with Alunga™ Mousse.
Place the insert and place a cocoa biscuit band.
Freeze and once the Log is frozen, unmould and glaze.