Used Cacao Barry products
Fall / Winter
Royal Excellence
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 |
| Combine |
| Add |
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes. | |
Pralin Feuilletine™ Crunch
| Ingredients | Preparation |
|---|---|
| Melt at 30°C |
Use the Pralin Feuilletine™ Crunch mixture to cover the Almond Success Biscuit. | |
Excellence chocolate mousse
| Ingredients | Preparation |
|---|---|
| Make a custard |
| Pass through a conical strainer and pour onto |
| At 40°C |
Top the Pralin Feuilletine™ Crunch mixture with the Excellence Chocolate Mousse | |
Decoration
Use the Excellence Chocolate Mousse in a 12 mm diameter-piping bag to cover the layered cake with mousse spheres of various sizes. |
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