Chocolate Royal with Hazelnut Dacquoise and Mirror Glaze

Ingredients

• 65 g Egg whites (Room temperature)
• 20 g Granulated sugar
• 40 g Powdered sugar (Sift)
• 40 g Hazelnut powder (Lightly toasted)
• 18 g All-purpose flour
• 25 g Milk chocolate (For the crunchy layer)
• 95 g Praline (Store‑bought or homemade)
• 45 g Feuilletine (feuilletine sheets) (Break into small pieces)
• 190 g Dark chocolate (70% cocoa) (For the mousse)
• 180 g Whole milk
• 60 g Egg yolks (Approximately 3 yolks)
• 35 g Sugar
• 265 g Liquid cream (30% fat) (For the mousse)
• 70 g Water
• 80 g Unsweetened cocoa powder
• 200 g Sugar (for the glaze)
• 150 g Liquid cream (for the glaze)
• 9 g Sheet gelatin (3 sheets of 3 g each, pre‑hydrated)
• 150 g Covering dark chocolate (For decoration)
• 1 bottle Gold edible spray (Optional for finishing)

Instructions

1. Prepare the hazelnut dacquoise

   Whisk the egg whites with granulated sugar until a soft peak consistency is reached. Sift the powdered sugar, flour and hazelnut powder, and gently fold them into the meringue without deflating it.

   Time: PT15M

2. Bake the dacquoise

   Spread the batter on a baking sheet previously traced with an 18 cm circle. Bake in a pre‑heated oven at 180 °C for 11 minutes, until the surface is lightly golden.

   Time: PT11M

   Temperature: 180°C

3. Prepare the praline crunchy layer

   Melt the milk chocolate in a bain‑marie, add the praline then incorporate the feuilletine. Mix until a homogeneous paste is obtained.

   Time: PT10M

4. Apply the crunchy layer and freeze

   Flip the dacquoise, carefully remove the parchment paper, spread the crunchy layer on the flat side to a thickness of 2‑3 mm. Return to the freezer for 10‑15 minutes to set.

   Time: PT5M

5. Prepare the ganache and custard

   Melt the dark chocolate in a bain‑marie. In a bowl, whisk the egg yolks with the sugar until they pale. Pour the hot milk three times, stirring between each addition, then return everything to the saucepan.

   Time: PT15M

6. Cook the custard

   Cook the mixture at 90 °C while stirring constantly until it coats the spatula.

   Time: PT5M

   Temperature: 90°C

7. Assemble the ganache and cool

   Pour the hot custard over the melted chocolate, stir vigorously until a smooth, glossy ganache forms. Let cool at room temperature (about 15 minutes).

   Time: PT15M

8. Incorporate the whipped cream

   Whip the liquid cream to a firm chantilly, fold in one third of the ganache to lighten it, then gently fold the remaining ganache with a spatula.

   Time: PT5M

9. Assemble the royal (upside‑down)

   In a 20 cm springform pan, pour the chocolate mousse onto the base, place the dacquoise (crunchy side against the mousse) and smooth. Return to the freezer for at least 4 hours (ideally overnight).

   Time: PT5M

10. Prepare the cocoa mirror glaze

    Soak the gelatin sheets in cold water for 5 minutes. Bring to a boil 70 g water, 200 g sugar and 103 °C, then add 150 g hot liquid cream, sift 80 g cocoa and mix. Incorporate the squeezed gelatin, blend with an immersion blender without incorporating air.

    Time: PT12M

11. Glaze the royal

    Remove the royal from the mold, place it on a rack. Pour the glaze at 30 °C evenly over the cake, let excess flow off, smooth with a spatula.

    Time: PT5M

    Temperature: 30°C

12. Chocolate decoration

    Temper the covering dark chocolate, pour it onto a baking sheet, let it set, cut an 11 cm disc with a cutter. Spray the disc with the gold spray, place three off‑center hazelnuts on the cake, drop a dab of mirror glaze on each hazelnut then place the decorative disc.

    Time: PT12M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Egg whites: Aquafaba
• Instead of Hazelnut powder: Almond powder
• Instead of Milk chocolate: White chocolate
• Instead of Dark chocolate (70% cocoa): Dark chocolate 60%
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Liquid cream (30% fat): Heavy cream
• Instead of Sheet gelatin: Agar‑agar (adjusted amount)

Equipment Needed

• Electric mixer (hand mixer)
• Stainless steel bowl
• Silicone spatula
• Baking sheet
• 18 cm pastry ring
• Oven
• Bain‑marie (pot + bowl)
• Cooking thermometer
• Plastic film
• 20 cm springform pan
• Parchment paper
• Chocolate saucepan
• Immersion blender
• 11 cm cutter (optional)
• Gold edible spray (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Lightly toast the hazelnut powder in the oven for 5 minutes to intensify the flavor.
• Add a pinch of fine salt to the ganache to balance the bitterness of the dark chocolate.
• Use a laser thermometer to quickly check the syrup temperature.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator 2‑3 days, covered with plastic film.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the dacquoise and the crunchy layer the day before and keep them refrigerated.
• The chocolate mousse can be made 24 hours ahead and kept frozen.
• The mirror glaze can be prepared the day before and gently reheated before use.