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Le Royal magique
| Posted on August 20, 2018 at 11:36 AM |
Le Royal Magique -Pour faire de vos
anniversaires des moments inoubliables- Biscuit
amande : -
60g de poudre d’amande -
20g de Farine ou Maïzena - 3 blancs
d’œufs -
125g de sucre A reproduire deux fois Praliné
croustillant : -
2 paquets de crêpes dentelles (type gavote) -
3 tablettes de chocolat
praliné dessert A reproduire deux fois Mousse au
chocolat : -
250g de chocolat noir dessert -
100g de beurre -
4 jaunes d’œufs -
6 blancs d’œufs -
40g de sucre Préparation : Etape 1 : le biscuit amande. A) Préchauffez votre four à 200°C et mettez-y deux plaques à
chauffer en même temps. B) Après avoir fait votre mise en place, battez les blancs
en neige dans un récipient à l’aide d’un robot. Ajoutez-y progressivement le
sucre en continuant de mixer. Le mélange doit être ferme. C) Sans mixer, ajouter la farine ainsi que la poudre d’amande
et mélanger délicatement avec une marquise. Prendre ensuite une plaque avec du
papier sulfurisé, le cercle et ajoutez la préparation à l’intérieur. Égalisez
partout pour que votre biscuit soit linéaire, qu’il ait la même épaisseur. D) Retirez le cercle et mettez votre biscuit non cuit au
frigo le temps de faire le deuxième (pour les cuire en même temps). Après avoir
réalisé vos deux biscuits, enfournés-les pendant 20 minutes. E) Une fois cuits, laissez vos biscuits refroidir. Etape 2 : le croustillant praliné. A) Prendre un saladier et faire fondre les tablettes de
chocolat praliné au micro-onde après avoir cassé les carrés. (Vous pouvez aussi
le faire au bain marie) B) Écrasez en petits
fragments les crêpes dentelles dans le chocolat et mélangez. Mettez la
préparation au frigo. Etape 3 : La mousse au chocolat. A) Il est important de la faire en dernier pour le montage.
Faites fondre le chocolat noir au bain marie et incorporez-y le beurre
progressivement. Vous obtiendrez une pommade. B) Hors du feu, ajoutez-y les jaunes d’œufs un à un (il ne
faut pas les cuire). C) Dans un récipient, à côté, montez les blancs en neige en
incorporant le sucre. D) Enfin, lorsque vos blancs en neige se tiennent,
incorporez-y la préparation de chocolat, délicatement. (Il ne faut pas casser
les blancs en neige) Etape 4 : Le montage. A) Reprenez votre cercle de base (ceux de vos biscuits pour
le diamètre) et mettez-le sur du papier sulfurisé, bien à plat. B) Prenez votre 1 biscuit et insérez-le dans le
cercle. Le couvrir ensuite de la moitié de la préparation du croustillant
praliné de manière égalitaire. Puis ajoutez la mousse au chocolat (idem, la
moitié de la préparation). Vous avez votre premier étage. C) Faites de même pour le deuxième : biscuit amande+
croustillant+ mousse. Il est possible que le biscuit dépasse un peu du diamètre.
Dans ce cas-là, le redécouper de manière à ce qu’il rentre de nouveau dans le
cercle. D) Une fois votre royal monté, mettez-le au frigo pendant
2h, le temps qu’il prenne. Etape 5 : La finition. Libre à vous de décorer votre
gâteau. Vous pouvez faire un glaçage, mettre de la pâte d’amande, des noisettes
ou des amandes effilés…Si vous souhaiter réaliser la bande décorative en
pâte d’amande : A) Prenez un morceau de pâte d’amande de votre choix et aplatissez-le
à l’aide d’un rouleau à pâtisserie. B) Faites fondre une barre de chocolat noir ou au lait,
munissez-vous d’un cure dent et réalisez votre texte sur la pâte d’amande. Une
fois cela fait, vous pouvez, avec un chalumeau, brûler les bords afin de donner
un aspect « parchemin » à votre pâte d’amande. C) Posez le tout sur le Royal, remettez-le au frigo, puis
ressortez-le quand vous le dégusterez. Si cet article vous a plus, n'hésitez pas à le partager et à nous laisser un commentaire=) Gustativement, La Fée du bâtiment |
Categories: cuisine
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