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Before starting this Chocolate Trianon recipe, organise the necessary ingredients for the Russe biscuit.
Make the Russe biscuit.
Spread the preparation on a sheet of greaseproof paper, cut to the dimensions of a baking sheet (40 x 30cm).
Bake at 180°C (gas 4) for 10 minutes.
The biscuit should rise a little and remain soft. When cooked, remove from the oven and leave to cool.
Organise the necessary ingredients for the crunchy praline.
Work the almond and hazelnut praline with a spatula to soften it.
Add the melted dark chocolate.
Gently combine with a spatula.
Add the pailleté feuilletine flakes.
Using a stainless steel rectangular ring (20 x 10cm), cut a rectangle of Russe biscuit.
Using a brush, spread some melted chocolate to coat the surface of the biscuit.
Place in the fridge until set.
When set, flip the biscuit onto a baking sheet.
Place the ring around the biscuit rectangle.
Spread the crunchy praline on top.
Make it an even, compact layer, to a thickness of about 1 cm.
Leave in the fridge to set.
Organise all the necessary ingredients for the chocolate mousse.
Beat the whipping cream until you obtain a whipped cream.
Pour the milk over the melted dark chocolate.
Combine well with a whisk.
Add 1/3 of the whipped cream to the chocolate preparation.
Combine vigorously with a whisk.
Add the remaining whipped cream and combine gently with a rubber spatula.
Pour the chocolate mousse on top of the praline.
Spread and even the surface.
Using a decorating comb, make parallel lines to create a ridged effect on the surface. Place in the fridge to set for at least a couple of hours.
When set, remove the rectangular ring, gently heating the sides with a blow torch.
Gently slide the ring upwards to remove.
Sprinkle the surface with cocoa powder.
Decorate the surface with chocolate spirals (sprayed with gold colouring) and a few white chocolate Crispearls.
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