Royal
A chocolate entremets on two crisp almond meringue disks (succès), one spread with praline crunch. The mousse starts from a pâte à bombe: yolks and syrup warmed to 65 °C (149 °F), then whipped to a ribbon.
- Makes
- 2 entremets (16 cm)
- Total
- 2,946 g
Scale
entremets
Succès sponge
| Ingredient | Grams | % of egg whites |
|---|---|---|
| 180 g | 100% | |
| 46 g | 26% | |
| 180 g | 100% | |
| 136 g | 76% | |
| 36 g | 20% | |
| Total | 578 g |
- Whip the egg whites with the sugar to stiff peaks.
- Mix the dry ingredients together and sift them.
- Fold the dry ingredients gently into the whipped whites.
- With a 10 mm round tip, pipe two 16 cm disks for each entremets.
- Dust the disks with powdered sugar.
- Bake for about 10 minutes at 180 °C (350 °F).
- Trim each disk to 14 cm across.
Praline crunch
| Ingredient | Grams | |
|---|---|---|
| 37.5 g | ||
| 150 g | ||
| 75 g | ||
| Total | 262.5 g |
- Melt the milk chocolate to 45 °C (113 °F).
- Stir in the praliné, then the feuilletine, and mix well.
- Spread the crunch over one succès disk for each entremets.
- Freeze.
Chocolate mousse
| Ingredient | Grams | % of chocolate |
|---|---|---|
| 125 g | 50% | |
| 142 g | 57% | |
| 250 g | 100% | |
| 500 g | 200% | |
| Total | 1,017 g |
- Melt the chocolate to 55 °C (131 °F).
- Whip the cream to soft peaks and keep it in the refrigerator.
- Whisk the yolks and syrup over a water bath (bain-marie) to 65 °C (149 °F), or to 82 °C (180 °F) if the yolks are fresh.
- Whip this mixture, the pâte à bombe, until it falls in a thick ribbon.
- Add a third of the pâte à bombe and a third of the whipped cream to the hot chocolate and whisk hard.
- Fold in the rest of the pâte à bombe gently.
- Fold in the rest of the whipped cream gently, last.
- Use the mousse right away.
Dark glaze
| Ingredient | Grams | |
|---|---|---|
| 12 g | ||
| 72 g | ||
| 100 g | ||
| 250 g | ||
| 200 g | ||
| 74 g | ||
| 80 g | ||
| Total | 788 g |
- Bloom the gelatin in the 72 g of water.
- Bring the 100 g of water, the sugar, cream and glucose to a boil.
- Off the heat, add the sifted cocoa powder and mix well.
- Return to a boil for 1 minute, whisking.
- Off the heat, add the bloomed gelatin.
- Strain the glaze and cool it quickly.
Assembly and finishing
| Ingredient | Grams | |
|---|---|---|
| 300 g | ||
| Total | 300 g |
- Pour chocolate mousse into a 16 cm cake ring and spread it well up the sides.
- Lay in a plain succès disk and cover it with mousse.
- Add the succès and praline crunch disk, crunch side in, level with the top of the ring.
- Freeze.
- Glaze the entremets with the dark glaze at 21 to 25 °C (70 to 77 °F).
- Decorate with chocolate decorations.
For bakers in the US
- Succès
- A crisp almond meringue sponge, like a dacquoise
- Almond powder
- Almond flour (blanched, finely ground)
- Milk chocolate, 35% (Équatoriale Lactée)
- Valrhona 35% milk chocolate
- 50% praliné almond/hazelnut
- Paste of caramelized almonds and hazelnuts, 50% nuts
- Feuilletine
- Crisp crushed wafer flakes (crêpe dentelle)
- 60°Bx syrup
- Sugar syrup at 60% sugar by weight
- Dark chocolate, 61% (Extra Bitter)
- A 61% dark chocolate (Valrhona Extra Bitter)
- Glucose syrup DE38
- Thick glucose syrup (DE 38 to 42)
- Pâte à bombe
- Yolks cooked with sugar syrup and whipped to a foam
