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)

Take the cake out of the freezer and remove the tin cake. Put on a pastry grid and glaze in one time.

When the glaze is set, decorate according your imagination...

Here I made white chocolate coated hazelnuts, roasted hazelnuts, small dark chocolate discs and red tuiles made of pâte à cigarette.

Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |

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Unknown

11:47:00 م

A joconde biscuit illustrated with hearts and skulls, a dacquoise sprinkled with caramelized almonds, a strawberry and raspberry compote, a strawberry mousse, and a jellied raspberry coulis.

To my lovely nieces.

makes 4 servings,

The Printed Joconde Biscuit :

Prepare a Cigarette dough,

- 15 gr butter (softened)

- 15 gr icing sugar

- 15 gr egg-white

- 15 gr flour

- red food coloring

In a bowl, combine the sugar with the butter previously softened. Then add the egg-white and beat until homogeneous... 

Add the flour and the food coloring (here it's powder), then combine.

Spread it thinly as you want over a silicon mat. Here I made hearts and skulls...

I drew the patterns on a paper and then I made a stencil with a plastic sheet. Place in the freezer 30 minutes.

Prepare the Joconde Biscuit,
- 37 gr ground almond (previously roasted if possible, it's way better)
- 37 gr icing sugar
- 15 gr flour
- 1 whole egg
- 15 gr butter (melted)
- 1 egg-white
- 1 tsp sugar

In a large bowl, beat together the ground almond, sugar, flour and the egg until fluffy. Then add the melted butter and beat again energetically.

Beat the white until stiff, add the sugar, beat 10 more seconds. Fold it cautiously into the previous batter.

Pour it over the cigarette dough (frozen), spread thinly like 5 mm.

Put in preheated oven (medium heat) for 6 to 8 minutes. Be careful, it burns quickly. When done, remove it from the silicon mat. Reserve.

The Strawberry and Raspeberry Compote :

- 100 gr strawberry

- 30 gr raspberry

- 15 gr sugar

- 1 tbsp lemon juice

In a small pan, cook the fruits with the lemon juice and the sugar for about 15 minutes. It has to thicken a bit. Reserve in the fridge.

The Strawberry Mousse :

- 50 gr white chocolate

- 50 gr strawberry coulis

- 25 gr cream

- 2 gelatin sheet (4 gr)

- red food coloring

- 200 gr cream

Hydrate the gelatin in cold water for at least 5 minutes.

Melt the chocolate over a warm water bath. Boil the cream (25 gr) then out of the heat add the gelatin (drained). Pour it right away over the melted chocolate. Mix well. 

Pour the strawberry coulis and mix until homogeneous. Reserve this ganache in the fridge at least 2 hours.

The Jellied Raspberries :
- 100 gr raspberry coulis
- 10 gr sugar
- 2 gelatin sheets (4 gr)

Hydrate the gelatin for 5 minutes.
Heat up the raspberry coulis with the sugar, then out of the heat add the gelatin (drained). Then pour it over a flat container. We need to make 4 discs 7 cm diameter out of it so choose well the container.

The Almond Dacquoise :
Prepare the caramelizes almonds
- 20 gr almond (chopped)
- 10 gr sugar

Cook all the ingredients together in a small saucepan until it caramelize (over gentle heat).

Prepare the Dacquoise,
- 30 gr sugar
- 30 gr egg-white
- 30 gr ground almond (previously roasted)

Beat the egg-white until stiff, then add the sugar in 2 times, beat again to get a shiny meringue. Fold it delicately into the ground almond. Shape 4 discs 1 cm thick over an oven tray covered with baking paper.

Sprinkle with some caramelize almonds, then put in preheated oven (medium heat) for about 12 minutes. Keep an eye on it since all the ovens are different. When done, allow to cool down 5 minutes, then cut 6 cm diameter discs with the help of a pastry cutter. Reserve.

The Assembly :

Here I use 7 cm diameter molds.
Cut stripes 22 cm lenght and 4,5 cm width into the joconde biscuit and place them in the molds (lined with transparent plastic paper).

Place the dacquoise in the bottom and add over it 1 nice tbsp compote.

Finalize the mousse,
Take out of the fridge the strawberry ganache, whip a little bit to loosen it up. Whip the cream (200 gr) until it forms peaks (keep it smooth though). Fold it delicately into the ganache...

Fill to the top the molds with this mousse. Level the top with a spatula. Place in the fridge at least 2 hours.

When set, unmold and remove the plastic paper...

Cut the jellied raspberry into 7 cm diameter discs and place them on the top. Then decorate as you want. Serve right away or keep it in the fridge until the service.

0

Unknown

2:18:00 ص

 Makes 4 servings,

Caramel Mousseline Cream :
(day before)
- 150 gr milk
- 1 yolk
- 5 g sugar
- 25 gr sugar (for the caramel)
- 10 gr flour
- 5 gr corn starch
- 30 gr butter (at room temperature)

Prepare a caramel : pour the sugar in a small sauce pan, cover hardly with water and some lemon juice drops. Cook until golden brown. Then pour the milk, cook until the caramel is completely melted...

In a bowl, beat the yolk with the sugar, then add the flours...

Pour the hot milk over the previus mixture, then pour it back into the pan, and cook until it thickens...

The cream has to be thick. Leave to cool down, it has to reach room temperature.

Softened the butter in a bowl, whip it...

Then add the caramel cream in 3 times whipping energetically...

Fill the silicon molds (here 4 cm diameter half sphere). Level the top to be perfectly plane. Reserve...

Vanilla Panna Cotta :
(day before) 
- 75 gr cream
- 10 gr sugar
- 1/2 tsp vanilla flavor (powder)
- 1/2 gelatin sheet (1 gr)

Hydrate the gelatin in cold water for at least 5 minutes.

Bring to the boil the cream, the sugar and the vanilla flavor, then out of the heat add the gelatin. Stir until completely dissolved...

Pour this cream in the silicon pan. Then place it in the freezer.

Tatin :
(day before)
- 1 apple
- 30 gr butter
- for the caramel : 50 gr sugar, water, lemon juice.

Peel and core the apple, then cut it into small cubes (0,5 cm edge) and cook them 5 minutes in a frying pan with the butter...

Prepare the caramel, cook the sugar with a bit of water and lemon juice drops until it caramelize. Then pour a bit in the silicon molds...

Fill the molds with the apples. The apples will shorten after then add some extra apples. Place in a preheated oven for 15 to 20 minutes. Leave to cool down, press lightly the apples with a spoon, the place them in the freezer.

Ganache Montée Cardamom :
(day before)

- 70 gr white chocolate
- 150 gr cream (100 gr + 50 gr)
- 1/2 gelatin sheet (1 gr)
- 1/2 tsp ground cardamom

Melt the white chocolate in a water-bath. Heat up the 50 gr cream with the cardamom, then add the gelatin (previsouly hydrated in cold water for 5 minutes)... 

Add the warm cream over the melted chocolate, then add the cold cream (100 gr). Put in the freezer over the night....

Dacquoise :
- 2 egg whites
- 70 gr sugar
- 80 gr ground almond
- 10 gr flour (optional, it can help to get more structure)

Beat the egg-whites until stiff, then add the sugar in 2 times, keep beating until smooth. Then fold in delicately the ground almonds and flour...

Spread it over an oven tray covered with baking paper with the help of a pastry bag. Bake for 15 minutes (preheated oven, medium heat). Reserve.

Sponge Cake : 
- 2 egg whites

- 2 yolks
- 65 gr flour
- 50 gr sugar

- cardamom syrup to soak (50 ml water, 25 gr sugar, 1/2 tsp cardamom)

Beat the sugar and the yolks...

Beat the egg-whites until stiff, then fold them delicately into the previous mixture...

Then fold delicately the flour...

Spread it over an oven tray covered with baking paper 1,5 cm thick and place the a preheated oven (medium heat) for 8 to 10 minutes). Leave to cool down. Reserve.

The Assembly :

Take out of the fridge the ganache montée and beat it like a Chantillly.

Cut the sponge cake 12 cm length and 4 cm width. Spread a bit of the ganache montée on the side and stick on them some roasted almonds (chopped). Brush the sponge cake with a cardamom syrup (50 gr water, 25 gr sugar, 1/2 tsp ground cardamom). Arrange the ganache montée over the sponge cake with the help of a pastry bag. Reserve in the fridge...

Cut the dacquoise 12 cm and 4 cm width. Place on them 1 half sphere of caramel mousseline cream, tatin and panna cotta... Reserve in the fridge until they defrost...

When the ganache montée is set and the half sphere and defrost, place the dacquoise with the half spheres over the ganache montée, then decorate with some arlettes (recipe here : click!). Reserve in the fridge until the service.

 

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Unknown

5:41:00 ص