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

Add

  • 150g
    Cara Crakine™

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
    Inaya™

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
    Alunga™

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
    Inaya™

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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