Royal chocolat
Take chocolate, a bit of crisp and a perfect dash of hazelnut. It's an instant hit for many chocolate lovers, because it's hard to find a better flavour match than this very simple pairing. The recipe requires a bit of experienced patisserie skills, especially for the finishing and decoration. The creams and ganaches are fairly easy to make.
Recipe
Almond succes
| ingredients | preparation |
|---|---|
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Sieve twice. |
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Beat but not too firmly. |
Sprinkle 1 over 2 and mix delicately. Arrange on baking paper, for a 60 x 40 cm frame or 8 18 cm diameter round forms, 13 mm casing. Cook for 10 to 12 minutes in a ventilated oven at 210°C. |
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Praliné feuilleté
| ingredients | preparation |
|---|---|
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Melt. |
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Mix. |
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Add delicately. |
Chocolate whipped cream
| ingredients | preparation |
|---|---|
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Melt at 50°C. |
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Mix. |
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Add delicately. |
Cut out
Cut out rectangulars forms with a hot knife. |
Finishing and presentation
| ingredients | preparation |
|---|---|
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Melt at 45°C 100g of Dark Chocolate Callebaut® 811 and 300g of Callebaut® Mycryo cocoa butter. Spray on top of the frozen cake. Stick the rectangulars forms around the cake with some ChocO’shine™ Dark melted at 30°C. Decorate with ChocO’shine™ Dark on the top. |