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Le Chaudron recipe
Royal chocolat croustillant
Royal (chocolate praline crunch cake)
⏱ 90 minServes 8Hard440 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1dacquoise base (150 g / 5 oz)
200 g (7 oz)dark chocolate
120 g (4 oz)praline chocolate (pralinoise)
80 g (3 oz)crumbled crêpes dentelles (or feuilletine)
500 ml (2 cups)heavy cream
3 leavesgelatin
- 1 dacquoise base (150 g / 5 oz)
- 200 g (7 oz) dark chocolate
- 120 g (4 oz) praline chocolate (pralinoise)
- 80 g (3 oz) crumbled crêpes dentelles (or feuilletine)
- 500 ml (2 cups) heavy cream
- 3 leaves gelatin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the praline chocolate and stir in the crumbled crêpes.
- Spread over the dacquoise in a cake ring and chill until firm.
- Melt the dark chocolate, stir in the soaked gelatin and let cool.
- Softly whip the cold cream and fold into the chocolate.
- Spread over the praline layer.
- Refrigerate for 6 hours, remove the ring and dust with cocoa just before serving.
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