Trianon or Gâteau Royal

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
• recipeIngredient ends