Royal Excellence

Fall / Winter

Royal Excellence

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Dosage
Recipe for a 60 x 40 x 4.5 cm square
Recipe components

Almond success biscuit

IngredientsPreparation
  • 300g
    egg white

Whip

  • 150g
    sugar
  • 50g
    brown sugar
  • 6g
    dehydrated egg whites

Combine

  • 250g
    almond powder
  • 250g
    confectioner's sugar
  • 50g
    potato flour

Add

Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Pralin Feuilletine™ Crunch

IngredientsPreparation

Melt at 30°C

Use the Pralin Feuilletine™ Crunch mixture to cover the Almond Success Biscuit.

Excellence chocolate mousse

IngredientsPreparation
  • 780g
    whole milk
  • 240g
    egg yolks
  • 140g
    sugar

Make a custard
Cook at 85°C

Pass through a conical strainer and pour onto

  • 1520g
    35% cream

At 40°C

Top the Pralin Feuilletine™ Crunch mixture with the Excellence Chocolate Mousse 

Decoration

Use the Excellence Chocolate Mousse in a 12 mm diameter-piping bag to cover the layered cake with mousse spheres of various sizes.