Home > Recipes > Pastry > Entremets > Le Royal Chocolat
Le Royal Chocolat
Ingredients:
- Barry Glace Fondant
- Pure cocoa liquor Grand Caraque
- Milk couverture Ambre Java™
- Nut Paste Favorites Hazelnut
- Pailleté Feuilletine™
- Dark chocolate Force Noire™
-
Dark couverture
Favorites
Mi-Amère
Royal Chocolat
| Preparation | Ingredients |
| Cut out triangles with a hot knife | |
| Melt together | 1000 g Barry Glace Fondant
200 g pure cocoa liquor Grand Caraque |
| Strain and spray the mixture that has been melted to 35°C | |
| Finish with | a few shavings |
| Dress the sides with | chocolate |
Almond success
| Preparation | Ingredients |
| 1. Sieve twice | 250 g ground almonds
250 g granulated sugar 50 g potato flour |
| 2. Beat without letting it get hard | 300 g egg whites
150 g sugar 50 g cane sugar |
| Sprinkle 1 onto 2 and fold carefully together | |
| Pipe out onto baking paper, for a square 60 x 40 cm or 9 round shapes Ø 18 cm, using a 13 mm piping bag | |
| Bake for 10 to 12 min, in a convection oven at 210°C |
Praliné feuilleté
| Preparation | Ingredients |
| Melt | 600 g milk couverture Ambre JavaTM |
| Mix | 700 g hazelnut paste Favorites Hazelnut |
|
Add delicately |
450 g Pailleté FeuilletineTM |
Chocolate whipped cream
| Preparation | Ingredients |
| Melt at 50° C | 425 g dark chocolate Force NoireTM
425 g dark couverture Favorites Mi-Amère 225 of milk at 50°C |
| Add delicately | 1800 g of frothy whipped cream |