Royal Excellence

Royal Excellence

Level:
Easy
Makes:
Recipe for a 60 x 40 x 4.5 cm square

Almond success biscuit

Used products: Almond success biscuit

  • 300 g
    egg white

Preparation: Almond success biscuit

Whip

Used products: Almond success biscuit

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

Preparation: Almond success biscuit

Combine

Used products: Almond success biscuit

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

Preparation: Almond success biscuit

Add

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

Excellence chocolate mousse

Used products: Excellence chocolate mousse

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

Preparation: Excellence chocolate mousse

Make a custard
Cook at 85°C

Used products: Excellence chocolate mousse

Preparation: Excellence chocolate mousse

Pass through a conical strainer and pour onto

Used products: Excellence chocolate mousse

  • 1520 g
    35% cream

Preparation: Excellence chocolate mousse

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.