Royal Excellence

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Almond success biscuit

Ingredients	Preparation
300g egg white	Whip
150g sugar 50g brown sugar 6g dehydrated egg whites	Combine
250g almond powder 250g confectioner's sugar 50g potato flour	Add
Bake in a 60 x 40 cm square at 210°C for 10 to 12 minutes.

Pralin Feuilletine™ Crunch

Ingredients	Preparation
2500g Pralin Feuilletine™	Melt at 30°C
Use the Pralin Feuilletine™ Crunch mixture to cover the Almond Success Biscuit.

Excellence chocolate mousse

Ingredients	Preparation
780g whole milk 240g egg yolks 140g sugar	Make a custard Cook at 85°C
950g Excellence	Pass through a conical strainer and pour onto
1520g 35% cream	At 40°C
Top the Pralin Feuilletine™ Crunch mixture with the Excellence Chocolate Mousse

Decoration

Use the Excellence Chocolate Mousse in a 12 mm diameter-piping bag to cover the layered cake with mousse spheres of various sizes.

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