White Royal

Fall / Winter

White Royal

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 3
Recipe for a 60 x 40 x 4.5 cm square
Recipe components

Almond success biscuit

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

Whip and combine

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


Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Cara Crakine™ Crunch


Melt at 30°C

Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit.

Zéphyr™ white chocolate mousse

  • 590g
    whole milk
  • 180g
    egg yolks
  • 110g
    fine sugar

Make a custard
Cook at 85°C

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.