ROYAL AU CHOCOLAT (Trianon)

Ingredients

• 3 egg whites
• 20 g sugar
• 50 g powdered sugar
• 90 g hazelnut powder (or almond)
• 18 g flour
• 15 g chocolate
• 80 g praline
• 50 g feuilletine
• 1 g fleur de sel
• 2 egg yolks
• 25 g sugar
• 120 g milk
• 130 g chocolate
• 220 g liquid cream with 35% fat
• Mirror glaze
• Roasted hazelnuts
• Gold leaf

1. 1In the bowl of the robot, beat the egg whites with the sugar. Once firm, add half of the powders and incorporate them with the maryse without causing the risen whites to fall. Then add the 2nd part of the powders and finish the mixture. Put everything in a piping bag with a plain size 10 nozzle and pipe 2 spirals of 16 cm in diameter on a plate equipped with baking paper. Bake in a preheated oven at 180°C for 10 minutes of cooking. Cool on a pastry rack.
2. 2Melt the chocolate in a bain-marie and incorporate the praline. Then add the feuilletine and the fleur de sel. Finish the mixture, once ready, spread it over one of the 2 biscuits and set aside in the freezer.
3. 3Whip the whole liquid cream well cold and set aside in the fridge. Make a custard with the egg yolks, sugar and milk. Cook at 83°C and pour half of it over the chocolate. The creamy will cut, then add the 2nd part of the custard. The creamy will then have the desired consistency. Cool it to 35-40°C before adding the whipped cream in 2 batches, use immediately.
4. 4On a plate or tray before freezer, place your pastry ring fitted with plastic film and rhodoid paper. Pour part of your chocolate mousse and put the first biscuit without crisp. Pour the rest of the chocolate mousse and finish with the biscuit + crispy praline. Set aside in the freezer for 2 hours, until completely frozen.
5. 5Melt your mirror glaze at 30°C. Unmold the frozen dessert and glaze it as in the video. A little angled spatula to remove the excess and reserve in the fridge 3-4 hours for the dessert to thaw slowly and decorate it with the roasted hazelnuts and gold leaf.