Royal chocolate or trianon (video and tips)

Name: Royal chocolate or trianon (video and tips)
Prep time: 5 h
Cook time: 12 min
Total time: 5 h 12 min
Yield: 10
Cuisine: En
Ingredients: 3/4 cup hazelnut flour; 2/3 cup icing sugar; 2 egg whites; 2 Tbsp sugar; 1/3 cup sugar; 1 tablespoon water; 1 cup whole shelled hazelnuts; 2.8 oz Gavottes crisp wafer cookies; 1.5 oz milk chocolate; 2 1/2 cups heavy cream (at least 30% fat); 10.5 oz dark chocolate for baking; 6 gelatin sheets; 3/4 cup sugar; 0.42 cup water; 0.38 cup heavy cream; 2/3 cup cocoa powder; 1.7 oz dark chocolate; Gavottes crisp wafer cookies; Crushed hazelnuts

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Dessert

Difficult

5 h 12 m

776 Kcal

Do you have a birthday or other special event coming up, and would you like to pull out all the stops for dessert? Follow our step-by-step recipe for Royal Chocolate, also known as Trianon. A light, indulgent and above all chocolatey dessert! Made with hazelnut dacquoise, praline crunch, chocolate mousse and mirror glaze, it is finished with a simple, elegant decoration. Give it a try!

Materials

Electric mixer
Pastry bag
Offset spatulas
Entremets ring, 7.8 inches/20 cm in diameter and 1.7 inches/4.5 cm high
Acetate cake collar
Cooling rack
Thermometer
Food processor
Whisk
Frying pan
Saucepan
Fine-mesh sieve

Preparation

Preparation5 hours

Cook time12 min

The hazelnut dacquoise:
Beat the egg whites until stiff, adding the sugar a little at a time.
Mix the hazelnut flour with the icing sugar.
Add the stiffly beaten egg whites to the powders, and mix gently, lifting the whites so as not to crush them.
Using a piping bag, pipe a circle of the mixture onto a sheet of parchment paper. The circle should be 7 inches/18 cm in diameter. Draw it on the parchment paper before piping the cookie. Bake for 12 minutes at 370°F/190°C.
The praline crunch:
Put the water and sugar in a pan over medium heat. When the mixture bubbles, add the hazelnuts.
Stirring constantly, the sugar will first crystallize around the hazelnuts, then caramelize. When all the sugar has turned to caramel, pour onto a baking tray covered with parchment paper and leave to cool.
Once cooled, break off pieces of caramelized hazelnuts and place them in an electric chopper. Chop in 30-second bursts, so as not to overheat the motor, for around 5 minutes, or until you obtain a paste. Your hazelnut praline is ready!
Crush the Gavottes into flakes and add them to the hazelnut praline along with the melted milk chocolate. Mix well.
Immediately apply this mixture to the hazelnut dacquoise, smoothing well to ensure an even layer. Set aside in a cool place.
The chocolate mousse:
Whip the cold cream with an electric whisk. Melt the chocolate and pour over the whipped cream.
Using a whisk, gently blend to obtain a smooth mousse. If small pieces of chocolate form, don't panic, it's because your chocolate was too cold, so this won't be a problem.
Assembly:
Place your crisp-covered dacquoise on a support. Place the ring around it (there should be a gap of about 0.8 inches/2 cm between the cake and the ring). Line the inside of the ring with a strip of acetate. Using a pastry bag, fill the gap with chocolate mousse, then fill the rest of the ring.
Once you've filled the circle with chocolate mousse, use an angled spatula to smooth the top of the cake. It needs to be smooth to get a nice icing result. Put in the freezer for at least 3 hours.
Mirror glaze:
Soak the gelatin sheets in cold water. Then mix all the other ingredients in a saucepan. Above all, don't use a whisk, which will create air bubbles that will spoil the mirror effect.
Place the pan over medium heat and heat, stirring constantly. Once most of the cocoa has dissolved and the mixture has become liquid and is hot, remove it from the heat.
Strain the mixture through a fine sieve to remove any lumps of cocoa. Add the gelatin, wrung out well, and stir until it has dissolved. Once again, do not use a whisk, and avoid making any movements that will draw air into the mixture.
Place a thermometer in the icing, and bring the temperature down to 96°F/36°C, stirring regularly. It's essential to follow this step for a successful glaze.
Before reaching 96°F/36°C (when your mixture is at 102°F/39°C, for example), remove the dessert from the freezer and place it (without its stand) on a raised rack. Place a receptacle under the rack. Remove the ring (heat it a little with your hands or a blowtorch if it won't come out) and the strip of rhodoid.
When your icing has reached 96°F/36°C, pour it over your cake. Don't forget to pour well around the edges, so that no part of the cake is left without icing. Then, using 2 angled spatulas, gently lift your cake onto its final support. Place in a cool place.
Decoration:
Cut a 10 inches/25 cm strip of acetate. Melt 1.7 oz/50 g of dark chocolate and pour it along the entire length of the strip. Using a spatula, spread the chocolate over the whole strip. Crush 2–3 Gavottes into flakes and sprinkle them over the strip. Lift the strip from the work surface with the tip of a knife, and refrigerate it for around 15 minutes.
Take out your entremets. Use some crushed Gavotte to draw a line on the cake. Then add crushed hazelnuts along the same line.
Take out your chocolate strip, and cut triangles with a knife (dip it in boiling water and wipe it dry beforehand to make cutting easier).
Insert chocolate triangles all along the line you've formed. If you're having trouble, first insert the blade of a knife to make a space for each triangle.
And now your Royal Chocolate is ready to enjoy!

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Observations

Praline: you can make it with almonds, or with equal parts almonds and hazelnuts. You can also buy it ready-made from specialist shops.
The dacquoise: although this recipe normally uses hazelnuts, you can also make the dacquoise with almond flour.
Praline crunch: if you can't find Gavottes, you can replace them with cornflakes. The result won't be as delicate, but it will still be crisp.
Chocolate mousse: traditionally, the chocolate mousse in this dessert is made with pâte à bombe, a mixture of egg yolks beaten with hot sugar syrup. For simplicity, we've opted for a more classic mousse.
Mirror glaze: this is the most difficult part of this dessert. If you don't want to make it, you can sprinkle the cake with cocoa powder and attach pieces of chocolate all around it, for example. If you do make it, follow the proportions exactly to ensure success. As for the temperature, your glaze must be between 95°F/35°C and 98°F/37°C when you pour it over the cake, which must be completely frozen so the glaze sets properly. If it's too hot, it will "slide" over the cake without setting. If it's too cold, the glaze will be far too thick!
Decoration: here we've chosen a decoration that's not too difficult to make at home, but feel free to use your imagination and your own techniques to create a Royal Chocolate that suits you.
Storage: as with any dessert containing cream, it's best to eat it within 48 hours and keep it refrigerated. However, you can freeze it immediately after pouring the mirror glaze over it.