Entremets Lactée Barry Équilibre

Recipe

Created by

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

Madeleine sponge

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. Cara Crakine™	Cook in 140 mm circle at 150°C for 13 minutes. Place a thin layer of Cara Crakine™ on to the Madeline sponge.

Lactée Barry Équilibre Mousse

Ingredients	Preparation
280g milk	Boil
750g Lactée Barry Equilibre	Pour on
720g whipped cream	At 35°C, fold in

Lactée Barry Équilibre Glaze

Ingredients	Preparation
200g water 400g sugar 400g glucose	Cook to 103°C
265g condensed milk 400g Lactée Barry Equilibre	Pour on to
24g gelatin 200 Bloom 144g water	Add
Mix and then refrigerate for 24 hours. Use it at 28°C.

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