Recipes

Chocolate Royal / Trianon

Chocolate Royal Entremet / Trianon - Bruno Albouze - THE REAL DEAL

Chocolate Royal Cake Recipe

Makes One ≈ 9-inch (22cm) diameter x 1.5-inch (3.75cm) high pastry ring or silicon mold.
Or, 12 individual pastry ring or silicon mold filled with 2 ounces (60g) chocolate mousse per cake + dacquoise & praliné crunch. Total weigh ≈ 110 grams each
Make 2 days ahead.

Caramelized Nuts For Praliné
4 ounces (120g) chopped almonds
2.7 ounces (80g) chopped hazelnuts
A pinch of salt
7 ounces (210g) powdered sugar.

Method
Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. (Remove skin if desired). Meanwhile make caramel a sec (caramel without water). In a hot saucepan stir in powdered sugar over medium high heat and cook until it turns brown but not too dark. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicon mat and let cool completely. Break into pieces (save some for decoration). While the food processor is running throw in the caramelized nuts pieces and blend for 5 minutes or until it forms a paste. Save 5 ounces (150g) for the praliné crunch and refrigerate what’s left for later use.

Praliné Crunch
5 ounces (150g) praliné
0.8 ounce (20g) milk chocolate
0.8 ounce (20g) cocoa butter or coconut oil
2.7 ounces (80g) feuillantine (dried crêpes) or unsweetened corn flakes.

Method
Melt milk chocolate and cocoa butter or coconut oil at 105ºF (41ºC). Mix the melted chocolate mixture with the praliné and fold in feuillantine or crushed corn flakes and set aside at room temperature.

Dacquoise Biscuit
4 ea. (110g) egg whites, at room temp
1/4 tsp (1g) cream of tartar or lemon juice (It stabilizes the meringue)
1/2 cup (100g) granulated sugar
2 ounces (60g) whole hazelnuts
2 ounces (60g) whole almonds
2 ounces (60g) powdered sugar
1.5 Tbsp (20g) all-purpose flour.

Chocolate coating or pâte à glacer or melt 7 ounces (200g) dark chocolate with 1.5 tablespoon (25ml) neutral oil or coconut oil.

Method
Beat egg whites with cream of tartar and 1/4 of the granulated sugar, on low speed. Crush nuts and toast them lightly in the oven and cool. In a food processor, blend the toasted nuts, powdered sugar and flour together until fine. Meanwhile, set mixer to high speed and beat egg whites into a stiff peaks adding the remaining granulated sugar gradually.
Set oven to 400ºF (200ºC). Stop mixer and fold the nuts-sugar mixture into the meringue. Using a large off set spatulla, spread dacquoise mixture onto a greased parchment or silicon mat. Or, in a pastry bag pipe out into desired size disks.

Baking
Bake at 400ºF (200ºC) oven for approximately18 minutes. Remove from oven and let cool completely and chill.

Chablon
Brush melted chocolate coating on the surface (crust side up) of the dacquoise. Chill and cut into desired portions.

Dark Chocolate Mousse
0.8 cup (175ml) whole milk
3 ea. (60g) egg yolks
0.4 cup (90g) sugar
7 ounces (220g) Manjari / Guanaja / Caraïbe Valhrona dark chocolate
2 cups (500ml) whipped cream
4 grams gelatin sheets.

Method
Melt chocolate over a water-bath (just melted). Soak gelatin sheets in cold water for about 5 minutes and squeeze out and set aside.
Make a crème Anglaise: bring milk to boil with 1/4 of the sugar on medium heat. Meanwhile, beat yolks and remaining sugar. Pour hot milk into the yolk mixture gradually and whisk well. Return to stove and cook custard to 185ºF (85ºC) on low heat, stirring constantly. Do not boil. Remove from the heat, whisk in the melted gelatin and pass through a fine sieve over the melted dark chocolate. Whisk both mixtures well. Whip heavy cream to soft peaks. When the chocolate mixture reaches 100ºF (35/38ºC) fold in whipped cream in two times using a whisk.

Assembly
From large to individual portions, this cake can be built from the bottom to top or using the upside-down method. For the traditional method: place the dacquoise first (chocolate chablon side down). Spread the praliné crunch on the dacquoise evenly without crushing it too much and chill. Fill cake with the mousse to the top and even the surface with an off set spatula and freeze overnight.

For the upside-down method: On a flat platter lined with a large frozen bag (Watch Fraisier Cake Video). Avoid the use of plastic wrap or parchement; it will form small creases. Starting by applaying the mousse first from the sides to the center using a large spoon. Then sprinkle the praliné crunch over the mousse and top with the dacquoise (chocolate chablon side up); gently pushing down to even up the surface of the cake. Freeze completely for at least 12 hours before unmolding.

Chocolate Mirror Glaze
0.6 cups (150ml) water
10 ounces (300g) sugar
10 ounces (300g) glucose or light corn syrup
7 ounces (200g) condensed milk
20 grams gelatin sheet or powder
10 ounces (300g) dark chocolate 70% cocoa content, broken into pieces or use discs.

Method
Soak gelatin in cold water to soften. Melt chocolate over a water-bath (just melted). In a saucepan bring water, sugar and corn syrup to a boil and cook to 103º celsius. Turn heat off and mix in the condensed milk along with the melted gelatin. Pour the hot mixture over the chocolate and blend without incorporating too much air. Pass through a fine sieve, tap to remove any air bubbles and refrigerate overnight before using. This chocolate mirror glaze can keep 2 weeks in the refrigerator or frozen for months.

How To Glaze Cake
Unmold and place cake on a cake pad and put it back in the freezer. Place the super frozen cake(s) on a wire-rack over a baking tray lined with plastic wrap to collect the excess glaze afterwards. Warm up chocolate mirror glaze to 100ºF (38ºC), tap over the countertop to remove any excess air bubbles. Pour the glaze on the cake starting from the center towards the sides and quickly finish coating with a circular movement using a laddle. For an ultimate finish, gently run a large off set spatula from 12 to 6 o’clock and from 6 to 12.

Place the glazed cake in the refrigerator overnight to thaw or freeze in a large and sealed plastic container for weeks. Chocolate royal can keep refrigerated for 4 days or frozen for weeks. Better keep frozen in their original molds, unglazed though. www.brunoskitchen.net

Garnishing
The chocolate royal can be decorated in many different ways from edible gold leaf to fine chocolate decorations, chocolate pearls, caramelized nuts, fresh raspberries, mint leaves etc…
If served as a plated dessert, the chocolate royal should be paired with a sorbet such as blackcurrant, mango, passion fruit, raspberry, apricot…
Bon appétit!

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