Royal Caramel (Created by the CHOCOLATE ACADEMY™ centre in Belgium)

Almond mandarine biscuit

Ingredients Preparation
1200g egg whites
500g caster sugar
400g icing sugar
460g ground almonds
220g flour
Sieve and mix in.
120g whipped cream
200g candied Mandarine Boiron
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

Caramel milk chocolate mousse

Ingredients Preparation
1500g Callebaut Caramel milk chocolate Melt at 45°C.
2400g soft whipped cream Add.

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