The Royal
- Level:
-
Medium
Chocolate Mousse
Used products: Chocolate Mousse
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4.3 ozWhole milk
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2.0 ozGlucose
Preparation: Chocolate Mousse
Boil
Used products: Chocolate Mousse
Preparation: Chocolate Mousse
Pour on
Used products: Chocolate Mousse
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1.5 lbWhipped cream
Preparation: Chocolate Mousse
At 30°C (86°F), add
Praliné Mousse
Used products: Praliné Mousse
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3.7 ozMilk
Preparation: Praliné Mousse
Boil
Used products: Praliné Mousse
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0.6 ozEgg yolks
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0.5 ozSugar
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0.4 ozCustard powder
Preparation: Praliné Mousse
Mix until white
Prepare a pastry cream and
Used products: Praliné Mousse
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0.4 ozChm-p36elys-ln
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0.6 ozPrn-pie502by
Preparation: Praliné Mousse
Add
Used products: Praliné Mousse
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3.2 ozWhipped cream
Preparation: Praliné Mousse
At 30°C (86°F), add
Cara Crakine™
Used products: Cara Crakine™
Preparation: Cara Crakine™
Cut in cubes
Assembly
On a 1 mm thick chocolate square (5 cm x 5 cm) made of dark couverture chocolate Extra Bitter Guayaquil 64%, successively layer the chocolate mousse and praliné mousse.
Add the Cara Crakine™ cubes and some pierced chocolate squares.
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