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:
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Medium
Almond succes
Ingredients: Almond succes
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250 galmond powder
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250 gcaster sugar
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50 gstarch
Preparation: Almond succes
Sieve twice.
Ingredients: Almond succes
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130 gegg white
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150 gsugar
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50 gbrown 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
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600 g
Preparation: Praliné feuilleté
Melt.
Ingredients: Praliné feuilleté
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700 gNPN-AL2B
Preparation: Praliné feuilleté
Mix.
Ingredients: Praliné feuilleté
Preparation: Praliné feuilleté
Add delicately.
Chocolate whipped cream
Ingredients: Chocolate whipped cream
Preparation: Chocolate whipped cream
Melt at 50°C.
Ingredients: Chocolate whipped cream
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225 gmilk at 50°C
Preparation: Chocolate whipped cream
Mix.
Ingredients: Chocolate whipped cream
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1,800 gwhipped 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.
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