Royal Excellence

Royal Excellence

  • Timeless Classics
  • Quick & easy (production)
  • Good for freezing
Level:
Difficult
Makes:
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

  • 300 g
    egg white

Preparation: Almond success biscuit

  1. Whip

Used products: Almond success biscuit

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

Preparation: Almond success biscuit

  1. Combine

Used products: Almond success biscuit

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

Preparation: Almond success biscuit

  1. Add
  1. 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

  1. Make a custard
  2. Cook at 85°C

Used products: Excellence chocolate mousse

Preparation: Excellence chocolate mousse

  1. Pass through a conical strainer and pour onto

Used products: Excellence chocolate mousse

  • 1520 g
    35% cream

Preparation: Excellence chocolate mousse

  1. At 40°C
  2. Top the Pralin Feuilletine™ Crunch with the Excellence Chocolate Mousse 

Decoration

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