White Royal
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/bafbf40355dacd1ee7f567706178e6cf.jpg?itok=aGInC0eG)
Almond success biscuit
ingredients | preparation |
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Whip and combine |
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Whip and combine |
|
Add |
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes. |
Cara Crakine™ Crunch
ingredients | preparation |
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|
Melt at 30°C |
Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit. |
Zéphyr™ white chocolate mousse
ingredients | preparation |
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|
Make a custard |
|
Pass through a conical strainer and pour onto |
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At 30°C, add |
Top the Cara Crakine™ Crunch mixture with the Zéphyr™ White Chocolate Mousse. |
Decoration
With a Saint Honoré 8mm diameter piping bag, pipe a line around the edge of the cake using Zéphyr™ White Chocolate Cream. |