Used Cacao Barry products
Fall / Winter
White Royal
Level
level 3
Dosage
Recipe for a 60 x 40 x 4.5 cm square
Used Cacao Barry products
Recipe components
Almond success biscuit
| Ingredients | Preparation |
|---|---|
| Whip and combine |
| Add |
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes. | |
Cara Crakine™ Crunch
| Ingredients | Preparation |
|---|---|
| Melt at 30°C |
Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit. | |
Zéphyr™ white chocolate mousse
| Ingredients | Preparation |
|---|---|
| Make a custard |
| Pass through a conical strainer and pour onto |
| 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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