Entremets Royal, a classic french pastry dessert, with chocolate and hazelnut flavors.
Traditionally, it iis made of a daquoise biscuit, a crunchy praline and a chocolate mousse.
All the great french pastry chefs have reinterpreted the Entremets Royal, providing their execution, more or less faithful to tradition.
Today, I propose my interpretation of the Entremets Royal: crunchy, soft, and characterized by an intense chocolate flavor, just as it should be.
The Entremets Royal is a perfect dessert for chocolate lovers … and then, ready to satisfy their desires?

To see the video: Entremets Royal

Entremetes Royal

Entremets Royal

Porzioni 8
Chef Aria


Chocolate biscuit

  • 1 small (45 g) whole egg
  • 1 tbsp + 2 tsp (25 g) superfine granulated sugar
  • 1 tsp (6 g) inverted sugar (or honey)
  • 2.5 tbsp (37 g) unsalted butter
  • scant 1.5 oz (37 g) dark chocolate 66%
  • 1 tbsp (6 g) pastry flour
  • 1 tbsp (6 g) potatoes starch
  • a pinch of salt

Praline crunchy base

  • 33 g milk chocolate
  • 36 g praline paste hazelnuts/almonds
  • 30 g shredded Gavottes® or corn flakes

Hazelnuts custard

  • 6 tbsp (83 g) heavy cream
  • 2 tbsp + 1 tsp (35 g) full fat milk
  • 2 medium (40 g) egg yolks
  • 1 tbsp 23.5 g) inverted sugar (or honey)
  • 2 tbsp + 2 tsp (40 g) hazelnuts paste
  • 1.3 g gelatin sheets, 200 bloom (0.6%)

Cocoa short crust pastry

  • 4 tbsp (55 g) soft unsalted butter
  • ¼ cup (33 g) icing sugar
  • ½ small (18 g) whole egg
  • ½ cup + 1 tbsp (75 g) pastry flour
  • 1/16 cup (8 g) cocoa powder
  • 1 tbsp (8 g) almond meal
  • pinch of salt
  • melted cocoa butter (to brush)

Dark chocolate mousse

  • 8 tbsp + 2 tsp (130 g) full fat milk
  • 6 oz (175 g) dark chocolate 70%
  • 1 cup + 1 tbsp (255 g) heavy cream
  • 4.68 g gelatin sheets, 200 bloom (0.84%) (0.84%)

Chocolates mirror glaze

  • ½ cup + ¼ cup + 2 tsp (160) superfine granulated sugar
  • 5.5 oz (160 g) glucose syrup
  • 5 tbsp + 2 tsp (85 g) water
  • 5.5 tbsp 107 g) sweetened condensed milk
  • scant 3 oz (80 g) white chocolate, chopped
  • scant 3 oz (80 g) gianduia chocolate, chopped (or milk chocolate)
  • 9.6 g gelatin sheets, 200 bloom (1.43%)


  • Roasted hazelnuts, halved


Chocolate biscuit

  1. Heat fan oven 340F - 170°C.

    Melt chocolate and butter at 110F - 45°C.

    Sift flour with starch and salt.

    Whisk eggs with sugar and inverted sugar.

    Add melted chocolate and butter mixture.

    Then, gently add, sifted powders.

    Pour the mixture into a 7 inches pastry ring, smooth the surface with a small offset spatula

    and bake for 13 minutes.

    Let completely cool, then, with a pastry ring, cut a 6 inches - 16 cm round disc.

    Freeze about 20 minutes to handle better.

Praline crunchy base

  1. Melt chocolate, add praline paste and stir to combine.

    Add shredded Gavottes® or corn flakes and combine.

    Spread a thin layer over the chocolate round biscuit, let the chocolate set, then freeze.

Hazelnut custard

  1. Soak gelatin sheets in cold water.

    Heat heavy cream with milk.

    In a small bowl, combine egg yolks with inverted sugar.

    Pour the hot mixture over the yolks, and whisk to combine.

    Cook until the temperature reaches 180F - 82°C, stirring constantly.

    Out of the heat, add wringed and melted gelatin sheets, and mix to melt completely.

    Add hazelnuts paste and blend with a hand blender.

    Pour the custard into a round 6 inches - 16 cm pastry ring or silicone mold.

    Refrigerate, then freeze.

Cocoa short crust pastry

  1. Sift flour with cocoa powder, almond meal and salt and set aside.

    In the bowl of a stand mixer, fitted with paddle attachment, mix butter with icing sugar and beat to combine.

    Add the whole egg, then the sifted powders.

    Beat just to combine, do not overwork the mixture.

    Roll the dough out 3 mm thick and refrigerate for 6 hours.

    With a 6 inches - 16 cm pastry ring, cut out a round disc from the dough and freeze for a few minutes.

    Place the round short crust pastry disc on a micro perforated baking sheet and micro perforated baking sheet.

    Place another micro perforated baking sheet on top and bake at 325F-160°C

    for 9 minutes.

    Remove the second baking sheet and bake for a further 4 minutes.

    Brush the surface with melted cocoa butter and let completely cool.

    Set to aside to assemble.

Dark chocolate mousse

  1. Soak gelatin sheets in cold water.

    Melt chocolate in the microwave.

    Heat on a medium heat the milk, until you reach 170F - 70°C.

    Add wringed and melted gelatin sheets, and mix to melt completely.

    Add hot milk in 3 batches, mixing with a spatula, until you get a smooth and shiny mixture.

    When the ganache reaches 105F - 40°C, gently add whipped cream.

Chocolates mirror glaze

  1. Soak gelatin sheets in cold water.

    In a high jar, place finely chopped chocolates and sweetened condensed milk.

    Pour water, sugar and glucose syrup in a saucepan, and bring to 219F - 103°C.

    Pour the syrup over the chocolate/condensed milk mixture, add wringed and melted gelatin sheets and blend with a hand blender for about 2 minutes.

    Refrigerate for about 12 hours.

To assemble

  1. In 7 inches - 18 cm round silicone mold or pastry ring, pour 1 cm dark chocolate mousse, place the chocolate biscuit (crunchy base downward), pour another chocolate mousse layer, place the hazelnuts custard and another mousse layer.

    Then, place the cocoa short crust pastry disc and freeze.

To serve

  1. Unmold the dessert and place on a rack.

    Heat the glaze and use at 95F - 35°C.

    Glaze the dessert and garnish with chocolate ring roasted hazelnuts and gold leaves.

    Refrigerate for about 8 hours before serving.

Entremets Royal

Entremets Royal

Entremets Royal

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