Royal Caramel
(Created by the CHOCOLATE ACADEMY™ center in Belgium)
Almond mandarine biscuit
| Ingredients | Preparation |
|---|---|
|
1200g
egg whites
500g caster sugar |
Beat. |
|
400g
icing sugar
460g ground almonds 220g flour |
Sieve and mix in. |
|
120g
whipped cream
200g candied Mandarine Boiron |
Add. |
| Bake at 180°C for 7 minutes. | |
Caramel praliné feuilleté
| Ingredients | Preparation |
|---|---|
| 600g Callebaut Caramel milk chocolate | Melt at 45°C. |
|
700g
pure nut paste Callebaut PNP
450g Callebaut Pailleté Feuilletine |
Add. |
Caramel milk chocolate mousse
| Ingredients | Preparation |
|---|---|
| 1500g Callebaut Caramel milk chocolate | Melt at 45°C. |
| 2400g soft whipped cream | Add. |
