Did you know that almonds were mentioned for the first time in 1400 BC in the Book of numbers? They are a great source of vitamin E, manganese, biotin and copper. Almonds are also a good source of magnesium, molybdenum, riboflavin (vitamin B2), and phosphorus. So please don’t feel guilty when enjoying this lovely dessert. You are doing it for your health, so enjoy!
ALMOND SUCCESS BISCUIT
Whip 300 g of Egg whites
150 g Caster sugar - 50 g Brown sugar - 6 g Egg white powder
250 g Ground almonds - 250 g Icing sugar - 50 g Potato starch
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.
CROUSTILLANT BLANC FEUILLETINETM
Melt at 30°C
2500 g Blanc Feuilletine™ Crunch
Use the Blanc Feuilletine™ Crunch mixture to cover the
Almond Success Biscuit.
LACTÉE BARRY CHOCOLATE MOUSSE
Cook to 85°C
540 g Whole milk - 165 g Egg yolks - 100 g Caster sugar
Pass through a conical strainer and pour onto
1560 g Lactée Barry milk chocolate couverture 35%
At 35°C fold in
1225 g Whipped cream (35% fat)
Top the Blanc Feuilletine™ Crunch mixture with the Lactée Barry Mousse.
Place the Lactee Barry mousse into a piping bag with a 12mm nozzle. Pipe wavy lines diagonally across the top of the layered cake.