
Used Cacao Barry products
Fall / Winter
Raspberry Royal

Level
level 3
Dosage
Recipe for a 60 x 40 x 4.5 cm square
Used Cacao Barry products
Recipe components
Zéphyr white chocolate mousse
Ingredients | Preparation |
---|---|
| Make a custard. |
| Pass through a conical strainer and pour onto |
| At 27°C, add |
Raspberry Compote
Ingredients | Preparation |
---|---|
| Heat to 40°C |
| Combine and sprinkle in |
Heat until bubbling. |
Blanc Feuilletine™ crunch
Ingredients | Preparation |
---|---|
| Heat to 30°C |
Spread the White Feuilletine™ on the Almond success biscuit. |
Almond success biscuit
Ingredients | Preparation |
---|---|
| Whip and combine |
| Add |
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes. |