Entremets Lactée Barry Équilibre

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
170g whole egg(s) 120g brown sugar 60g honey	Mix
170g flour 7g baking powder 2g salt	Add
150g melted butter	Incorporate
Q.S. FNF-X32CARACR	Cook in 140 mm circle at 150°C for 13 minutes. Place a thin layer of Cara Crakine™ on to the Madeline sponge.

ingredients	preparation
200g water 400g sugar 400g glucose	Cook to 103°C
265g condensed milk 400g CHM-P35LBEQ	Pour on to
24g gelatin 200 Bloom 144g water	Add
Mix and then refrigerate for 24 hours. Use it at 28°C.