Milk Royal

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Almond Success Biscuit

ingredients	preparation
250g almond powder 250g confectioner's sugar 50g potato flour	Sieve
300g egg white	Whip
150g sugar 50g brown sugar 6g dehydrated egg whites	Add
Gently add the sieved ingredients to the egg whites. Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Blanc Feuilletine™

ingredients	preparation
2500g FNW-BLFE	Melt 2,500 g of Blanc Feuilletine™ at 30°C and then use the mixture to cover the Almond Success Biscuit

Lactée Barry Mousse

ingredients	preparation
540g milk	Boil
165g egg yolks 160g sugar	Blanch
1560g CHM-P35LBAR	Cook at 85°C, pass through a conical strainer and pour onto
1225g whipped cream	At 35°C

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Le Royal