WHITE ROYAL

CACAO BARRY ZÉPHYRTM WHITE CHOCOLATE & CARA CRAKINETM
Recipe for a 60 x 40 x 4,5 cm square

White Royal

ALMOND SUCCESS BISCUIT

Whisk
300 g Egg whites

Combine with
150 g Caster sugar - 50 g Brown sugar - 6 g Egg white powder

Add
250 g Ground almonds - 250 g Icing sugar - 50 g Potato starch

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

ZÉPHYRTM WHITE CHOCOLATE MOUSSE

Make a custard using:
590 g Whole milk
180 g Egg yolks
110 g Caster sugar

cook to 85°C

Pass through a conical strainer and pour onto
960 g ZéphyrTM White Chocolate
160 g Mycryo® Cocoa butter

At 30°C, add
1600 g Whipped cream (35% fat)

CARA CRAKINETM CRUNCH

Melt at 30°C
2500 g Cara CrakineTM

Use the Cara CrakineTM Crunch mixture to cover the Almond Success Biscuit.

Top the Cara CrakineTM Crunch mixture with the ZéphyrTM White Chocolate Mousse

DECORATION

With a Saint-Honoré 8mm diameter piping nozzle, pipe a line around the edge of the cake using ZéphyrTM White Chocolate Cream.