Chocolate triangle

7.5.15

Trianon

Voici une version toute particulière du trianon au chocolat, particulière car c’est tout d’abord pour l’anniversaire de Monsieur que je l’ai réalisé hier (oui je suis rapide à poster un article pour une fois !!!) et parce que ça n’est pas vraiment un trianon classique. Oui, déjà dans la présentation (je me suis d’ailleurs largement inspiré des « Fantastik » de Monsieur Michalak), et aussi dans les proportions. J’ai voulu plus de dacquoise, simplement parce que c’est bon et deux mousses au chocolat différentes, une au chocolat noire (la classique) et une autre au chocolat au lait (for gluttony !). Finally, this gives a light cake when tasting, not too sweet, chocolatey and with a good hazelnut taste… anyway, a little killing of which I am not very proud (mince, I won't fit into my favorite sandals anymore !) !!!

So yes, the list of ingredients is dizzying and the preparations numerous, but it's not that complicated to do after all (well I think…). I hope you like it and that it makes you want to get started, maybe for a special occasion you too !

Recette de trianon

Trianon

Chocolate triangle

2015-05-06 13:51:42

Pour 6-8 people

To print

Ingredients

FOR THE DACQUOISE
150 g icing sugar
100 g hazelnut powder
70 g ground almonds
5 egg whites
40 grams of sugar
1 pinch of salt
FOR THE CRISPY PRALINE
120 g of praline paste
70 g of lace crepes
60 g of milk chocolate
10 g of butter
FOR THE MILK CHOCOLATE MOUSSE
100 g of milk chocolate
30 whipping cream + 5 cl
3 eggs
20 g of butter
2 Gelatin sheets
1 tablespoon of sugar
FOR THE DARK CHOCOLATE MOUSSE
100 g dark chocolate
10 whipping cream
1 egg
25 grams of sugar
25 g of butter

Preparation

Preheat the oven to 190°.
For the dacquoise, mix together the almond and hazelnut powders with the icing sugar. Beat the egg whites with the salt then add the sugar gradually while continuing to beat.. Then delicately incorporate the whites into the previous mixture. Pour the mixture into a buttered circle or springform pan.. Bake 15 minutes.
Prepare the milk chocolate mousse. Soften the gelatin in cold water. In a salad bowl, add the chocolate and butter, then melt everything in the microwave or in a bain-marie. Heat them 5 cl of cream then add the well-drained gelatin. Add the chocolate cream, mix. Separate the yolks from the whites, mix the yolks with the chocolate and beat the egg whites with the sugar. Add them delicately to the chocolate, lifting the mass with a spatula. Finish by beating the whipped cream then adding it to the chocolate mousse. Put the mixture in a piping bag fitted with a smooth nozzle then set aside to cool..
Then prepare the dark chocolate mousse. Put the chocolate with the butter in a salad bowl and melt it in the microwave or in a bain-marie.. Separate the egg yolk from the white, add the yolk to the chocolate and beat the white with the sugar. Add it delicately to the chocolate, lifting the mass with a spatula. Finish by beating the whipped cream then adding it to the chocolate mousse. Put the mixture in a piping bag fitted with a fluted nozzle then set aside to cool..
Prepare the crunchy praline, To do this, melt the milk chocolate with the butter in a bain-marie or in the microwave.. Add the praline then the crushed lace crepes, mix. Spread the crispiness over the dacquoise and set aside in the fridge for at least 30 minutes.
Pipe the chocolate mousses on the crust making different sizes.
Decorate with grated cocoa beans (optional) and keep cool.

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