Used Cacao Barry products
Fall / Winter
Milk Royal
Level
level 3
Dosage
Recipe for a 60 x 40 cm square
Used Cacao Barry products
Recipe components
Almond Success Biscuit
| Ingredients | Preparation |
|---|---|
| Sieve |
| Whip |
| Add |
Gently add the sieved ingredients to the egg whites. | |
Blanc Feuilletine™
| Ingredients | Preparation |
|---|---|
| Melt 2,500 g of Blanc Feuilletine™ at 30°C and then use the mixture to cover the Almond Success Biscuit |
Lactée Barry Mousse
| Ingredients | Preparation |
|---|---|
| Boil |
| Blanch |
| Cook at 85°C, pass through a conical strainer and pour onto |
| At 35°C |
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