The Royal Chocolate And Two Individuals

• 2 5/8 ounces hazelnut flour sifted
• 5/8 cup powdered sugar sifted
• 7 15/16 tablespoons granulated sugar
• 6 9/16 tablespoons egg whites
• 9/16 cup milk chocolate
• 5 5/8 ounces praline paste
• 2 13/16 ounces crepes dentelles cookies broken
• 1 3/16 cups dark chocolate
• 1 11/16 cups heavy cream
• 2 3/8 tablespoons water
• 7 5/8 tablespoons egg yolks
• cocoa powder
• sugar pearls

1. In a medium-sized bowl, mix the sifted hazelnut flour, the sifted powdered sugar, and 30 grams of sifted granulated sugar.
2. In a second bowl, beat the egg whites until stiff. Incorporate the dry ingredients gradually by gently folding them into the egg whites.
3. Pour this batter on an oven sheet pan lined with parchment paper using a pastry circle for guide, which you will remove before baking. Smooth the top of the batter with a spatula. (Do the same for the two small, individual cakes)
4. Bake 10-15 minutes at 350F.
5. Melt 40 grams of milk chocolate, then add the praline paste and mix together.
6. Incorporate broken crepes dentelles cookies and mix.
7. Spread the crispy mousse on the cooled cookie that must be smaller than the circle (18 cm), so that you only see the mousse once the cake is finished. (Do not forget to do the same for the two individual circles!).
8. Melt the dark chocolate.
9. Whip the heavy cream until stiff peaks form, place it in the refrigerator to keep it cool.
10. Pour the water and 70 grams of granulated sugar in a saucepan and cook the mixture until it reaches 240F. When the thermometer reads 230F, beat the yolks with the aid of your electric mixer and then, at 240F, drizzle the syrup over the yolks and whisk until the mass is cool (approximately 5 to 10 minutes).
11. Pour the melted chocolate all over the batter, mix gently and finally stir in whipped cream. Mix gently.
12. Pour the mousse on the praline (using a pastry bag for neatness) and smooth the top with a spatula. (Same for the two individual circles)
13. Place your Royal in the refrigerator to set for several hours.
14. Before serving the Royal and the individual ones, melt 30 grams of the milk chocolate in a double boiler. Once 120F is reached, remove from heat and add the remaining 20 grams. Mix in order to get a smooth chocolate.
15. Using a piping bag or a cone, form the trees on a silicone mat.
16. Let cool in the refrigerator.
17. Sprinkle your powdered cocoa on top of the mousse before removing the pastry circles.
18. Once the circles are off, decorate the Royals with the chocolate trees and sugar pearls.

flour, powdered sugar, sugar, egg whites, milk chocolate, praline, dark chocolate, heavy cream, water, egg yolks, cocoa, sugar

Taken from www.yummly.com/recipe/The-Royal-Chocolate-and-Two-Individuals-2043961 (may not work)