Chocolate Royal

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Indulge in the exquisite world of French pastry with the Chocolate Royal, also known as Trianon. This classic entremet is a true delight for your taste buds, with its rich layers of hazelnut dacquoise biscuit, crunchy praliné, and velvety chocolate mousse. In the realm of French pastry, the Chocolate Royal holds a special place as a timeless and elegant dessert that never fails to impress. Also known as Trianon, this indulgent creation features a harmonious blend of textures and flavors that is sure to captivate your senses. At the heart of this delectable treat is the hazelnut dacquoise biscuit, a light and airy base that provides the perfect crunch to contrast with the creamy chocolate mousse. Made with finely ground hazelnuts, egg whites, and sugar, the dacquoise adds a subtle nuttiness and delicate sweetness to each bite. To add a layer of complexity and depth to the Chocolate Royal, a crunchy praliné is sandwiched between the hazelnut dacquoise and the luscious chocolate mousse. This praliné, made from caramelized nuts and sugar, offers a satisfying texture and a rich, caramel flavor that elevates the dessert to new heights. Finally, the crown jewel of the Chocolate Royal is the velvety chocolate mousse, a smooth and decadent filling that brings everything together in a symphony of indulgence.

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A true delight

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This elegant French dessert features:
A crunchy dacquoise base (made with lightly sweetened almond/hazelnut meringue). A crisp praline crunch layer (using homemade praline paste mixed with crispy wafers). A silky chocolate mousse (rich but airy). A glossy cocoa mirror glaze. Chocolate Royal can be built using silicone molds or cake rings.
Ensure that the dacquoise and crunchy praliné disks are made slightly smaller in diameter than the cake ring you'll be using to build the cake.

Dacquoise Biscuit

For this cake, you will need 2 Dacquoise discs.

Chocolate Chablon

In French pastry, “chablonner” means applying a thin layer of chocolate—usually with a brush—over a sponge or biscuit base (like in an Opéra Cake). This chocolate layer acts as a protective seal that consolidates the base, prevents it from breaking, and stops moisture from compromising its texture. Melt 50g dark chocolate, stir in about 10% neutral oil. Coat the whole surface of the Dacquoise bottom only, and chill to set.

Crunchy Praliné

Gently melt milk chocolate over a bain-marie or in a microwave safe bowl. Do not overheat.
Incorporate praliné into the melted chocolate thoroughly.
If using corn flakes; crush them first. A one-to-one ratio of corn flakes and wafers can be used to make your crunchy praliné.
Add wafers to the chocolate praliné mixture. Keep it warm.
Make 2 crunchy praliné disks and keep them refrigerated.

Montage Using Stainless Cake Ring

Sandwich together the dacquoise biscuit with the crunchy praliné disk with some of the chocolate mousse. Gently press to seal.
Fill up cake ring to the top with chocolate mousse.
Spread out mousse downward and toward the edges of the ring with the ladle.
Smooth out the entremet with the large offset spatula. Freeze cake overnight. Remove cake ring and glaze.

Montage Using Yule Log Silicone Molds

Trim and cut dacquoise into 2 rectangles according to the size of the mold. The first one is for the bottom cake and second dacquoise (narrower) is for the center. Fill chocolate mousse halfway up the sides of the silicone mold. With an offset spatula, spread out chocolate mousse following the curve. Place the narrow dacquoise in. Add more chocolate mousse, almost to the top and cover it with a layer of crunchy praliné. Add more mousse and place the second dacquoise. Freeze cake overnight before un-molding.

Storage

Chocolate royal can be kept frozen (unglazed) for up to 3 months. Glaze cake and refrigerate it overnight before serving. Upon glazed, the chocolate royal can be refrigerated for up to 5 days.
How to glaze Chocolate Royal.

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