Chocolate Royal – Trianon – a hazelnut and almond dacquoise, topped with crispy praline, topped with chocolate mousse and a cocoa mirror glaze. What’s not to like about this? The recipe is quite easy to prepare at home but very impressive in appearance and taste.
Source:Home Cooking Adventure
Element
Makes about 10 servings
Green almond and hazelnut
1/3 cup (35g) hazelnuts
1/3 cup (35g) ground almonds
1/2 cup (60g) powdered sugar
2 large egg whites (about 70g)
2 tablespoons (30g) sugar
1 1/2 tablespoons (12g) cornstarch
1/4 teaspoon (1g) salt
Praline Crunch
For Praline Paste
1/2 cup (50g) hazelnuts
1/2 cup (50g) whole almonds
1/3 cup (70g) sugar
1 tablespoon (15ml) water
1/4 teaspoon (1g) salt
For crispy
1 cup (80g) Paillete Feuilletine or cornmeal
1.5 oz (45g) milk chocolate, melted
Chocolate mousse cake
10 oz (300g) semi-sweet chocolate
1 cup (240g) whipped cream
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
1 1/3 cup (320g) whipping cream (35% fat), chilled
Glazed cocoa
1 tbsp +1/2 tbsp (12g) gelatin powder
1/4 cup (60 ml) water
1 cup (200g) sugar
1/2 cup (60g) cocoa powder
1/2 cup (120g) whipped cream
1/3 cup (80ml) water
Chocolate flakes, optional
1.5 oz (45g) half a week chocolate
0.5 oz (15g) half a week chocolate, to ferment
Caramel flakes
1/4 cup (25g) hazelnuts/almonds, toasted if desired and chopped
1/4 cup (50g) sugar
1 tablespoon (15ml) water
