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