White Royal

Used Cacao Barry products

Fall / Winter

Created by

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

Level

level 3

Dosage

Recipe for a 60 x 40 x 4.5 cm square

Used Cacao Barry products

Ingredients	Preparation
300g egg white	Whip and combine
300g egg white 150g sugar 50g brown sugar 6g egg white powder	Whip and combine
250g almond powder 250g confectioner's sugar 50g potato flour	Add
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Ingredients	Preparation
2500g Filling - Cara Crakine™ - paste with inclusions - 5kg bucket	Melt at 30°C
Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit.

With a Saint Honoré 8mm diameter piping bag, pipe a line around the edge of the cake using Zéphyr™ White Chocolate Cream.

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