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Chocolate Royal with Hazelnut Dacquoise and Mirror Glaze
An elegant chocolate royal composed of a hazelnut dacquoise, a praline crunchy layer, a silky chocolate mousse, and a cocoa mirror glaze. Decorated with a dark chocolate disc and a touch of golden spray, this cake is perfect for special occasions.
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Cost Breakdown
Critical Success Points
- • Fold the powders into the meringue without deflating it
- • Cook the custard at 90 °C until it coats the spatula
- • Let the ganache cool to obtain the shiny core
- • Freeze the royal for at least 4 hours before glazing
- • Apply the mirror glaze at 30 °C for a smooth finish
Safety Warnings
- • Handle the hot sugar and 103 °C syrup – risk of burns.
- • Melt the chocolate in a bain‑marie to avoid overheating.
- • Wear kitchen gloves when unmolding the frozen cake.
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