Trianon or Gâteau Royal

  • Time cooking time: 15-20 minutes
  • Yield Serves: 10

Ingredients

    The Cocoa and Almond Sponge Cake :
    Allows to make 2 squares 16x16 cm
    - 3 egg-whites
    - 40 gr sugar
    - 3 egg yolks
    - 30 gr flour
    - 50 gr ground almonds
    - 1 tbsp cocoa powder

    The Praliné Feuillantine (Crispy Praline) :
    - 100 gr praline paste
    - 65 gr milk chocolate
    - 50 gr crèpes dentelles (if not available use corn flakes or rice crispies)

    The Chocolate Mousse :
    - 200 gr dark chocolate
    - 50 gr cream
    - 4 sheets gelatin
    - 3 egg-yolks
    - 1 whole egg
    - 50 gr sugar
    - 2 tbsp water
    - 350 gr cream

    The Chocolate Glaze :
    - 150 gr water
    - 180 gr sugar
    - 60 gr cocoa powder
    - 6 gelatin sheets
    - 100 gr cream


Preparation

    The Cocoa and Almond Sponge Cake

    Start beating the egg-whites and when it forms peaks add the sugar and keep beating until fluffy. Then the yolks, beat until homogeneous
    Mix together the ground almonds, the flour and the cocoa then blend them into the meringue delicately
    Spread this mixture over 2 sheets of baking paper, shape 2 squares a bit larger than 16x16 cm and put in a preheated oven (medium heat) for 7-10 minutes (according to your oven). Then leave to cool down for 5 minutes, remove from the baking paper (turn them upside down), reserve.

    The Praliné Feuillantine (Crispy Praline)
    Warm up the praline paste over a hot water bath, add the chocolate, stir until completely melted.
    Crush the crèpes dentelles (or the corn flakes or even crispy rice), and mix them into the praline paste and chocolate.
    Spread this mixture over a sheet of baking paper, try to shape a square 16x16 cm... Place in the freezer right away.

    The Chocolate Mousse :
    Hydrate the gelatin in cold water for 5 minutes. Melt the chocolate over a warm water bath. Heat up the 50 gr cream and add the gelatin (drained), stir until dissolved, then blend the cream into the chocolate, mix until homogeneous. We get a ganache. Leave to cool down, until it reaches about 30°C/86°F.
    Place the yolks and the whole egg in a large bowl (glass or metal). Then prepare the syrup, gather the water and sugar in a pan and heat it up until it reaches 115°C/239°F, pour it right away in a thin stream over the eggs, whipping all the time until it reaches the room temperature. We get a smooth mousse. Blend delicately this mousse into the ganache. Then prepare the whipped cream with the 350 gr cream and fold it delicately as well into the previous mixture.

    The Chocolate Glaze :
    Hydrate the gelatin in cold water for about 5 minutes.
    In a pan bring to the boil the water and sugar. Add the cocoa powder, mix until homogeneous. Add the gelatin (drained), mix until dissolved, then add the cream. Reserve (we want to use it below 30°C/86°F).

    The Assembly :

    Place one square of sponge cake in the middle of the cake frame. Place over it the crispy praline (still frozen). Then pour the chocolate mousse almost to the top.Place the second square of sponge cake, press a bit then cover with the rest of mousse to the top. Level with a large spatula. Put right away in the freezer for about 2 or 3 hours. This step will help to remove the cake from the cake frame and to set quickly the chocolate glaze.
    Remove the cake from the freezer, and delicately from the cake frame.
    Place the cake on a shelf and pour the chocolate glaze over it and leveling the top with a large spatula.

    When the glaze is completely set, decorate as you want, here with some macaroons. Leave it at room temperature for 1 hour in order to defrost and then serve right away.

Notes
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