Christmas Log Inaya™ and Alunga™

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Thomas Alphonsine - Pastry Chef at the Chocolate Academy™ Cacao Barry

Cocoa biscuit (for 1 frame 40/60 cm)

ingredients	preparation
100g egg white 250g whole egg(s) 200g caster sugar	Beat
160g egg white 80g caster sugar	Beat the eggs and stiff with caster sugar.
Mix the two mixtures.
60g flour 60g DCP-22SP	Add
150g FNF-X32CARACR	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.

Inaya™ 65% Crémeux

ingredients	preparation
540g 35% fat liquid cream 80g UHT full fat milk	Boil
110g glucose 65g egg yolks	Blanch
Poach the custard to 85°C.
190g CHD-S65INAY	Sieve and pour over.
Pour 250 g Inaya™ crémeux in a Demarle insert. Place a 3 cm-band of Extra Brute cocoa biscuit.

Alunga™ 41% mousse

ingredients	preparation
445g whole milk	Boil
850g CHM-Q41ALUN	Pour over
1200g soft whipped cream	Add at 40°C

Inaya™ 65% glaze

ingredients	preparation
150g water 300g caster sugar 300g glucose	Bake at 103°C
100g evaporated milk 100g sweetened concentrated milk 300g CHD-S65INAY	Pour over
17g gelatin 102g cold water	Hydrate and add
Mix and refrigerate for 24 hours. Use glaze to 28°C/30°C maximum.

Assembly

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.

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