White Royal

White Royal

Level:
Difficult
Makes:
Recipe for a 60 x 40 x 4.5 cm square

Almond success biscuit

Used products: Almond success biscuit

  • 300 g
    egg white

Preparation: Almond success biscuit

Whip and combine

Used products: Almond success biscuit

  • 300 g
    egg white
  • 150 g
    sugar
  • 50 g
    brown sugar
  • 6 g
    egg white powder

Preparation: Almond success biscuit

Whip and combine

Used products: Almond success biscuit

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

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

  • 590 g
    whole milk
  • 180 g
    egg yolks
  • 110 g
    fine 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 g
    whipped 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.