White 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
300g egg white	Whip and combine
300g egg white 150g sugar 50g brown sugar 6g egg white powder	Whip and combine
250g almond powder 250g confectioner's sugar 50g potato flour	Add
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Cara Crakine™ Crunch

ingredients	preparation
2500g FNF-X32CARACR	Melt at 30°C
Use the Cara Crakine™ Crunch mixture to cover the Almond Success Biscuit.

Zéphyr™ white chocolate mousse

ingredients	preparation
590g whole milk 180g egg yolks 110g fine sugar	Make a custard Cook at 85°C
960g CHW-N34ZEPH 160g NCB-HD706-BY	Pass through a conical strainer and pour onto
1600g whipped cream 35%	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.

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