White Royal
- Level:
-
Difficult
- Makes:
-
Recipe for a 60 x 40 x 4.5 cm square
Almond success biscuit
Used products: Almond success biscuit
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300 gegg white
Preparation: Almond success biscuit
Whip and combine
Used products: Almond success biscuit
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300 gegg white
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150 gsugar
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50 gbrown sugar
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6 gegg white powder
Preparation: Almond success biscuit
Whip and combine
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
Add
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.
Cara Crakine™ Crunch
Used products: Cara Crakine™ Crunch
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2500 g
Preparation: Cara Crakine™ Crunch
Melt at 30°C
Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit.
Zéphyr™ white chocolate mousse
Used products: Zéphyr™ white chocolate mousse
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590 gwhole milk
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180 gegg yolks
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110 gfine sugar
Preparation: Zéphyr™ white chocolate mousse
Make a custard
Cook at 85°C
Used products: Zéphyr™ white chocolate mousse
Preparation: Zéphyr™ white chocolate mousse
Pass through a conical strainer and pour onto
Used products: Zéphyr™ white chocolate mousse
-
1600 gwhipped cream 35%
Preparation: Zéphyr™ white chocolate mousse
At 30°C, add
Top the Cara Crakine™ Crunch mixture with the Zéphyr™ White Chocolate Mousse.
Decoration
With a Saint Honoré 8mm diameter piping bag, pipe a line around the edge of the cake using Zéphyr™ White Chocolate Cream.
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