Milk Royal

Used Cacao Barry products
Fall / Winter

Milk Royal

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 cm square
Used Cacao Barry products
Recipe components

Almond Success Biscuit

IngredientsPreparation
  • 250g
    almond powder
  • 250g
    confectioner's sugar
  • 50g
    potato flour

Sieve

  • 300g
    egg white

Whip

  • 150g
    sugar
  • 50g
    brown sugar
  • 6g
    dehydrated egg whites

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™

IngredientsPreparation
  • 2500g
    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

IngredientsPreparation
  • 540g
    milk

Boil

  • 165g
    egg yolks
  • 160g
    sugar

Blanch

Cook at 85°C, pass through a conical strainer and pour onto

  • 1225g
    whipped cream

At 35°C