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.
    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.

Lactée Barry Équilibre Mousse

ingredients preparation
  • 280g
    milk

Boil

  • 750g
    CHM-P35LBEQ

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
    CHM-P35LBEQ

Pour on to

  • 24g
    gelatin 200 Bloom
  • 144g
    water

Add

Mix and then refrigerate for 24 hours. Use it at 28°C.