CHOCOLATE ROYAL #2

Another recipe of this classic of the French pastry, the Royal au Chocolat.

For a 22 cm diameter entremet tin,

The Almond Dacquoise :
- 125 gr egg-white
- 35 gr caster sugar
- 90 gr icing sugar
- 75 gr ground almonds
- 20 gr starch (I forgot this step)

Blend together in a large bowl the ground almonds and the icing sugar. Beat the egg-whites until stiff then add the 35 gr caster sugar, beat again 10 seconds more. Fold delicately the egg whites into the previous mixture with a spatula.

With the help of a pastry bag spread it into 2 discs 20 cm diameter over an oven tray covered with baking paper. Put in preheated oven (medium heat) for 10 to 15 minutes (keep an eye on it). Reserve.

The Crunchy Praline :
- 160 gr praline paste (recipe here : click!)
- 40 gr milk chocolate
- 80 gr pailleté feuilletine (recipe here : click!)

Melt the milk chocolate over a hot water bath, then add the praline and finally the pailleté feuilletine. Combine well. Reserve.

The Chocolate Mousse :
- 140 gr egg-yolks
- 120 gr 60°Bx sugar syrup
- 240 gr dark chocolate (here 70%)
- 480 gr cream

Whip the cream (rather smooth, not too stiff). Reserve in the fridge.

Prepare the "pâte à bombe".

I found this technique based on a 60°Bx syrup on the blog of Rose there: click!

Boil the sugar syrup (72 gr sugar and 48 gr water), then pour it right away over the egg-yolks beating all the time. Keep beating until it reaches the room temperature (+/- 25°C/77°F)

Put the chocolate in a large bowl and then melt it over a warm water bath. Fold in delicately the previous mixture when the chocolate reaches 45°C/113°F.

Remove the whipped cream from the fridge and then fold it delicately into the previous mixture.

The Assembly :

Spread the crunchy praline over one of the dacquoise discs. Place this disc in the middle of the cake tin (previously lined with acetate tape on the sides, and plastic film in the bottom)

Half fill the cake tin with the chocolate mousse, then place the second dacquoise disc (press lightly). Cover with chocolate mousse to the top.

Level up the surface with a large spatula or a pastry palette. Place in the freezer over the night.

The Chocolate Glaze :
A recipe from Alain Ducasse that I found on Anne's blog, check it out there: click!
- 240 gr cream
- 30 gr milk
- 180 gr sugar
- 60 gr cocoa powder
- 60 gr dark chocolate
- 6 gr gelatin (3 leaves)

Bloom the gelatin in cold water for at least 10 minutes.
In a sauce pan, boil the cream and the milk with the sugar. Then out of the heat add the cocoa. Stir until well dissolved, then pass through a sieve...

Pour right away over the chocolate. When it's completely melted add the gelatin (previously drained). Do not whip or else you'll get bubbles. Allow to cool down (until it reaches 30°C/86°F)