Milk Royal
- Level:
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Difficult
- Makes:
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Recipe for a 60 x 40 cm square
Almond Success Biscuit
Used products: Almond Success Biscuit
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250 galmond powder
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250 gconfectioner's sugar
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50 gpotato flour
Preparation: Almond Success Biscuit
Sieve
Used products: Almond Success Biscuit
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300 gegg white
Preparation: Almond Success Biscuit
Whip
Used products: Almond Success Biscuit
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150 gsugar
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50 gbrown sugar
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6 gdehydrated egg whites
Preparation: Almond Success Biscuit
Add
Gently add the sieved ingredients to the egg whites.
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.
Blanc Feuilletine™
Used products: Blanc Feuilletine™
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2500 gFNW-BLFE
Preparation: Blanc Feuilletine™
Melt 2,500 g of Blanc Feuilletine™ at 30°C and then use the mixture to cover the Almond Success Biscuit
Lactée Barry Mousse
Used products: Lactée Barry Mousse
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540 gmilk
Preparation: Lactée Barry Mousse
Boil
Used products: Lactée Barry Mousse
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165 gegg yolks
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160 gsugar
Preparation: Lactée Barry Mousse
Blanch
Used products: Lactée Barry Mousse
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1560 g
Preparation: Lactée Barry Mousse
Cook at 85°C, pass through a conical strainer and pour onto
Used products: Lactée Barry Mousse
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1225 gwhipped cream
Preparation: Lactée Barry Mousse
At 35°C
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