The Royal
- Level:
-
Medium
Chocolate Mousse
Used products: Chocolate Mousse
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121 gwhole milk
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58 gglucose
Preparation: Chocolate Mousse
Boil
Used products: Chocolate Mousse
Preparation: Chocolate Mousse
Pour on
Used products: Chocolate Mousse
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700 gwhipped cream
Preparation: Chocolate Mousse
At 30°C (86°F), add
Praliné Mousse
Used products: Praliné Mousse
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104 gmilk
Preparation: Praliné Mousse
Boil
Used products: Praliné Mousse
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16 gegg yolks
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14 gsugar
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10 gcustard powder
Preparation: Praliné Mousse
Mix until white
Prepare a pastry cream and
Used products: Praliné Mousse
Preparation: Praliné Mousse
Add
Used products: Praliné Mousse
-
90 gwhipped 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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