Chocolate Royal - Trianon
An elegant yet so yummy chocolate entremet, composed of hazelnut and almond dacquoise, a crunch with chocolate and praline, a dark chocolate mousse, covered with a cocoa mirror glaze and decorated with tempered dark chocolate.
I suggest to prepare this entrement in 2 days. The first day should be for the preparation of the dacuqoise, the crunch and the mousse, that shoud freeze overnight.
The day after should be for the mirror glaze and decoration of your dessert.
If you are looking for a good recipe of a praline paste, I invite you to try the recipe in this link.
Please find also the recipe of the feuilletine on this link.
- Beat the egg whites with the sugar until soft peaks form.
- In a separate bowl, sift the icing sugar with flour and hazelnut and almond powder.
- Add the dry ingredients to the beaten egg whites and mix gently until well combined.
- Put the mixture in a pastry bag.
- Pipe the mixture in a previously drawn circles on a parchment paper.
- The mixture should make 2 daquoises of 18cm and 16 cm diameter.
- Bake the daquoise for 10 minutes in a preheated oven at 180°C.
- Once ready, let the daquoise cool down before removing the parchment paper. This way, it will not break.
- Melt the chocolate with the praline paste together on a water bath.
- Add the crushed feuilletine and mix until well combined.
- Spread the crunch immediately over the large dacquoise (the one with 18cm diameter).
- Put the dacquoise and crunch in the freezer for 30 minutes at least
- Whip the double cream until lightly firm. It shouldn’t be completely firm.
- Keep the whipped cream in the fridge.
- Bring the milk to a boil.
- Mix the egg yolks and sugar, then add the boiling milk gradually and whisk.
- Put the mixture on medium heat, and stir continuously.
- The mixture, which is crème anglaise, should reach 82°C.
- Pour the crème anglaise, in 2 times, over the melted chocolate, and mix gently until well combined.
- Let the mixture cool down to 35°C.
- Add the previously whipped cream to the chocolate mixture until well combined.
- I usually combine ⅓ of the whipped cream with the chocolate. Then pour this mixture into the rest of the whipped cream.
- Proceed to the assembling.
- I used a 20cm round cake ring. I placed cling film on the bottom to avoid any possible leakage of my chocolate mousse. I also covered the internal edges with a rhodoid sheet for an easier and cleaner unmoulding.
- I proceeded to an upside down assembing of the entremet, so that I have a perfect surface on top.
- Cover the bottom of the cake ring with half of the chocolate mousse.
- Put the smaller dacquoise.
- Put the remaining chocolate mousse.
- Place the frozen dacquoise and crunch as a final layer.
- Let freeze for at least 6 hours in the freezer. I personally froze it overnight.
- Rehydrate the gelatin powder or sheets in water (9g of gelatin powder should be rehydrated in 45ml of water).
- Bring the double cream to a boil.
- In a separate pan, put sugar and water over medium heat, until it reaches 103°C.
- Pour the hot cream over the water and sugar and mix gently until well combined.
- Sift the cocoa powder over the cream and syrup.
- Mix until well combined.
- Add the rehydrated gelatin.
- Mix it all with a hand blender for 3 to 4 minutes. Try not to add air bubbles to the mixture.
- Let the mirror glaze cool down to reach 32°C at room temperature. This process might take some time and require to be stirred gently from time to time.
- Unmold carefully the frozen entremet and pour the mirroir glaze once it finally reaches 32°C.
- Try to remove the excess of mirror glaze with a spatula.
- Place your entremet on a plate and decorate with some hazelnuts or chocolate. Be creative and stay simple.
- Let the entremet to defrost for 4 to 6 hours in the fridge before serving.