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. | |
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