White Royal

Used Cacao Barry products

Fall / Winter

Created by

Martin Diez
Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 3

Dosage

Recipe for a 60 x 40 x 4.5 cm square

Used Cacao Barry products

Ingredients	Preparation
300g egg white	Whip and combine
300g egg white 150g sugar 50g brown sugar 6g egg white powder	Whip and combine
250g almond powder 250g confectioner's sugar 50g potato flour	Add
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Ingredients	Preparation
2500g Cara Crakine™	Melt at 30°C
Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit.

Ingredients	Preparation
590g whole milk 180g egg yolks 110g fine sugar	Make a custard Cook at 85°C
960g Zéphyr™ 34% 160g Mycryo™ Cocoa Butter	Pass through a conical strainer and pour onto
1600g whipped cream 35%	At 30°C, add
Top the Cara Crakine™ Crunch mixture with the Zéphyr™ White Chocolate Mousse.

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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