Royal Chocolat

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Biscuit Viennoise

68 g TPT in this case 34 g powdered almonds and 34 g icing sugar

15 g egg yolks  – jaunes d’oeufs

29 g egg – oeuf entiére

27 g plain flour – farine

60 g egg whites beaten – oeufs montés

20 g granulated sugar – sucre semoule

Cream the TPT with the egg yolks and full egg. Incorporate the flour. Beat the whites in a separate stainless steel bowl until in stiff peaks and add sugar to form meringue. Add a small quantity of meringue and mix quickly and thoroughly. Fold in the remaining meringue.

On a baking sheet form a spiral ‘biscuit’ to fit the cake mould using a piping bag with a macaron size nozzle. Cook at 180° – 200° for approximately 10 – 15 mins. Once golden remove from oven and cool on a rack.


Blanchir le ‘tant pour tant’ avec les jaunes d’oeufs et les oeufs. Incorporer la farine. Monter les blancs en neige et les meringuer. Incorporer la meringue vers le ‘tant pour tant’.

Dresser un cercle avec une douille unie no 10 sur papier cuisson.

Cuisson 180° – 200° pour 10 – 15 mins


Praliné Base Croquante

65 g white, milk or dark chocolate covering – couverature chocolat

125 g praliné (almond and/or nut) -amande ou noissette

75 g crèpe dentelle – (crispy broken crepes)


Melt the chocolate on a bain-marie. Incorporate the praline. Add the crépe dentelle. Smooth onto the biscuit base inside the mould and press well in the edges.

Faire fondre le chocolate. Incorporer le praliné. Ajouter la crèpe dentelle. verser à la moule et lisser.


Mousse au Chocolat

125g chocolate – chocolat

250 g whipped cream – crème  montée


Melt the chocolate in a bain-marie. Spoon in all the whipped cream and beaét fast. Spoon into the mould over the base craquant pushing well into the edges with a spatula and smooth the top surface. Cool immediately for 2 hours.

Faire fondre la couverature chocolat noire. Montée la crème liquide. Incorporer la crème au chocolat fondu. Battre vite et verser a la moule. lisser avec une spatule. laisser froidir vers 2hrs


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