Royal Excellence
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Timeless Classics
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Quick & easy (production)
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Good for freezing
- Level:
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Difficult
- Makes:
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Recipe for a 60 x 40 x 4.5 cm rectangle
The classic flavours and contrast of textures in this mousse-based cake will impress your guests; you'll love how quickly it comes together. Pralin Feuilletine™ adds an instant and efficient upgrade to a variety of applications and truly shines as a layer here.
Almond success biscuit
Used products: Almond success biscuit
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300 gegg white
Preparation: Almond success biscuit
- Whip
Used products: Almond success biscuit
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150 gsugar
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50 gbrown sugar
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6 gdehydrated egg whites
Preparation: Almond success biscuit
- Combine
Used products: Almond success biscuit
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250 galmond powder
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250 gconfectioner's sugar
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50 gpotato flour
Preparation: Almond success biscuit
- Add
- Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.
Pralin Feuilletine™ Crunch
Used products: Pralin Feuilletine™ Crunch
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2500 gFNN-X23PFBO
Preparation: Pralin Feuilletine™ Crunch
- Melt at 30°C
- Use the Pralin Feuilletine™ Crunch to cover the Almond Success Biscuit.
Excellence chocolate mousse
Used products: Excellence chocolate mousse
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780 gwhole milk
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240 gegg yolks
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140 gsugar
Preparation: Excellence chocolate mousse
- Make a custard
- Cook at 85°C
Used products: Excellence chocolate mousse
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950 g
Preparation: Excellence chocolate mousse
- Pass through a conical strainer and pour onto
Used products: Excellence chocolate mousse
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1520 g35% cream
Preparation: Excellence chocolate mousse
- At 40°C
- Top the Pralin Feuilletine™ Crunch 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.
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