Royal chocolat

Take chocolate, a bit of crisp and a perfect dash of hazelnut. It's an instant hit for many chocolate lovers, because it's hard to find a better flavour match than this very simple pairing. The recipe requires a bit of experienced patisserie skills, especially for the finishing and decoration. The creams and ganaches are fairly easy to make.
Level:
Medium

Almond succes

Ingredients: Almond succes

  • 8.8 oz
    almond powder
  • 8.8 oz
    caster sugar
  • 1.8 oz
    starch

Preparation: Almond succes

Sieve twice.

Ingredients: Almond succes

  • 4.6 oz
    egg white
  • 5.3 oz
    sugar
  • 1.8 oz
    brown sugar

Preparation: Almond succes

Beat but not too firmly.

Sprinkle 1 over 2 and mix delicately. Arrange on baking paper, for a 60 x 40 cm frame or 8 18 cm diameter round forms, 13 mm casing. Cook for 10 to 12 minutes in a ventilated oven at 210°C.

Praliné feuilleté

Ingredients: Praliné feuilleté

Preparation: Praliné feuilleté

Melt.

Ingredients: Praliné feuilleté

  • 1.5 lb
    NPN-AL2B

Preparation: Praliné feuilleté

Mix.

Ingredients: Praliné feuilleté

  • 1.0 lb
    M-7PAIL

Preparation: Praliné feuilleté

Add delicately.

Chocolate whipped cream

Preparation: Chocolate whipped cream

Melt at 50°C.

Ingredients: Chocolate whipped cream

  • 7.9 oz
    milk at 50°C

Preparation: Chocolate whipped cream

Mix.

Ingredients: Chocolate whipped cream

  • 15.4 gr
    whipped cream

Preparation: Chocolate whipped cream

Add delicately.

Cut out

Cut out rectangulars forms with a hot knife.

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Melt at 45°C 100g of Dark Chocolate Callebaut® 811 and 300g of Callebaut® Mycryo cocoa butter. Spray on top of the frozen cake. Stick the rectangulars forms around the cake with some ChocO’shine™ Dark melted at 30°C. Decorate with ChocO’shine™ Dark on the top.