{"id":24,"date":"2019-04-28T22:21:00","date_gmt":"2019-04-28T20:21:00","guid":{"rendered":"http:\/\/dieze13.com\/blog\/?p=24"},"modified":"2020-05-07T22:24:30","modified_gmt":"2020-05-07T20:24:30","slug":"gateau-royal-au-chocolat","status":"publish","type":"post","link":"https:\/\/dieze13.com\/blog\/gateau-royal-au-chocolat\/","title":{"rendered":"G\u00e2teau royal au chocolat"},"content":{"rendered":"\n<p>A l&rsquo;occasion des 11 ans d&rsquo;Axel, j&rsquo;ai souhait\u00e9 changer un peu des traditionnels g\u00e2teaux \u00e0 la g\u00e9noise. J&rsquo;avais d\u00e9j\u00e0 test\u00e9 un entremet mangue-passion-framboise et avais envie de chocolat.<\/p>\n\n\n\n<p>J&rsquo;ai donc tent\u00e9 le trianon, autrement dit le g\u00e2teau royal au chocolat.<\/p>\n\n\n\n<p>La recette exquise vient du site <a href=\"https:\/\/www.iletaitunefoislapatisserie.com\/2017\/11\/gateau-royal-au-chocolat-ou-trianon.html#.XMV8_C_pM1K\" target=\"_blank\" rel=\"noreferrer noopener\"><u>iletaitunefoislapatisserie<\/u><\/a>, le gla\u00e7age vient en revanche du site <a href=\"https:\/\/empreintesucree.fr\/glacage-miroir-chocolat-noir\/\" target=\"_blank\" rel=\"noreferrer noopener\"><u>empreintesucree<\/u><\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/static.wixstatic.com\/media\/2b5bd2_2504e68440ee42168d6d71a6a2225f3c~mv2.jpg\/v1\/fill\/w_931,h_931,al_c,q_90\/2b5bd2_2504e68440ee42168d6d71a6a2225f3c~mv2.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p><strong>Recette du g\u00e2teau royal au chocolat 8 \u00e0 10 pers :<\/strong><\/p>\n\n\n\n<p><em><u>Pour la dacquoise aux amandes<\/u><\/em> <em><u>:<\/u><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>75 g de blancs d\u2019\u0153uf<\/em> <em>(\u00e7a fait 2,5 blancs)&nbsp;<\/em><\/li><li><em>38 g de sucre en poudre blanc<\/em><\/li><li><em>13 g de cassonade<\/em><\/li><li><em>63 g de sucre glace<\/em><\/li><li><em>63 g de poudre d\u2019amande<\/em><\/li><li><em>13 g de f\u00e9cule de ma\u00efs<\/em><\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Pr\u00e9chauffez le four \u00e0 210\u00b0C.<\/li><li>Fouettez les blancs en neige en ajoutant progressivement le sucre en poudre et la cassonade. Quand les blancs sont bien fermes, tamisez le sucre glace, la poudre d&rsquo;amande et la f\u00e9cule de ma\u00efs directement au-dessus. M\u00e9langez tr\u00e8s d\u00e9licatement avec une maryse. Ce n&rsquo;est pas grave s&rsquo;il reste des morceaux de blancs, on va les \u00e9taler apr\u00e8s.<\/li><li>\u00c9talez la p\u00e2te sur une plaque recouverte de papier cuisson, de fa\u00e7on \u00e0 pouvoir d\u00e9couper ensuite 2 disques de 18 cm de diam\u00e8tre.<\/li><li>Enfournez 12 minutes. Avec un cercle de 18 cm, d\u00e9coupez 2 disques dans la dacquoise aux amandes. R\u00e9servez.<\/li><\/ol>\n\n\n\n<p><em><u>Pour le croustillant feuillantine<\/u><\/em> <em><u>:<\/u><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>40 g de chocolat au lait<\/em><\/li><li><em>50 g de pralin\u00e9<\/em><\/li><li><em>50 g de cr\u00eapes dentelle<\/em><\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Faites fondre le chocolat au lait et m\u00e9langez-le au pralin\u00e9.<\/li><li>\u00c9miettez les cr\u00eapes dentelles et m\u00e9langez bien. Voil\u00e0 c&rsquo;est fini, on r\u00e9serve !<\/li><\/ol>\n\n\n\n<p><em><u>Pour la mousse au chocolat<\/u><\/em> <em><u>:<\/u><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>50 g de jaune d&rsquo;oeuf<\/em> <em>(\u00e7a fait 2 gros jaunes)<\/em><\/li><li><em>30 g de sucre en poudre<\/em><\/li><li><em>16 cl de lait entier<\/em><\/li><li><em>190 g de chocolat noir<\/em><\/li><li><em>30 cl de cr\u00e8me liquide enti\u00e8re bien froide<\/em><\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Commencez par couper le chocolat tr\u00e8s finement.<\/li><li>Fouettez ensemble les jaunes d&rsquo;oeuf et le sucre en poudre, directement dans une casserole. Ajoutez le lait petit \u00e0 petit, sans cesser de fouetter.<\/li><li>Placez le tout sur le feu et faites chauffer \u00e0 84\u00b0C. Le mieux, c&rsquo;est d&rsquo;arr\u00eater la temp\u00e9rature \u00e0 82\u00b0C car \u00e7a continue de monter un peu hors du feu.<\/li><li>En attendant, fouettez la cr\u00e8me liquide. Pas besoin de la monter bien ferme, il faut simplement qu&rsquo;elle monte, elle peut rester un peu liquide.<\/li><li>Incorporez ensuite la cr\u00e8me mont\u00e9e \u00e0 la pr\u00e9paration en m\u00e9langeant d\u00e9licatement avec une maryse.<\/li><\/ol>\n\n\n\n<p><em><u>Montage :<\/u><\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Placez un cercle ajust\u00e9 \u00e0 20 cm sur une plaque recouverte de papier cuisson. Chemisez-le d&rsquo;une bande de rhodo\u00efd et disposez un premier disque de dacquoise au centre.<\/li><li>Versez ensuite la moiti\u00e9 de la mousse au chocolat.<\/li><li>R\u00e9partissez la feuilletine sur le second disque de dacquoise et placez le tout dans le cercle. Appuyez l\u00e9g\u00e8rement pour \u00e9viter les bulles d&rsquo;air.<\/li><li>Versez le reste de mousse au chocolat. Lissez bien avec une spatule et r\u00e9servez minimum 2 heures au cong\u00e9lateur (je pr\u00e9f\u00e8re toujours laisser toute une nuit).<\/li><\/ol>\n\n\n\n<p><strong>Recette du gla\u00e7age miroir au chocolat <em>(recette J-M Perruchon) <\/em>:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g de sucre en poudre<\/li><li>150 g de glucose<\/li><li>80 g d\u2019eau<\/li><li>100 g de lait concentr\u00e9 sucr\u00e9<\/li><li>150 g de chocolat&nbsp; : noir, lait ou dulcey<\/li><li>9 g de g\u00e9latine : 4,5 feuilles<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Mettez la g\u00e9latine \u00e0 tremper dans un grand bol d\u2019eau froide (si vous utilisez de la g\u00e9latine en poudre&nbsp;il faut ajouter 6 fois son poids en eau, pas plus !).<\/li><li>Versez l\u2019eau, le sucre et le glucose dans une casserole et portez \u00e0 \u00e9bullition \u00e0 103\u00b0C.<\/li><li>Retirez du feu, ajoutez le lait concentr\u00e9 sucr\u00e9 et la g\u00e9latine \u00e9goutt\u00e9e puis m\u00e9langez doucement pour ne pas incorporer d\u2019air.<\/li><li>Versez sur le chocolat et mixez \u00e0 l\u2019aide d\u2019un mixeur plongeant, en essayant de ne pas incorporer d\u2019air.<\/li><li>Apr\u00e8s plusieurs tests, laisser reposer le gla\u00e7age au frais pendant 24 heure n\u2019est pas indispensable. Cela permet \u00e0 une partie des bulles d\u2019air de remonter et d\u2019avoir un gla\u00e7age plus lisse. Mais \u00e7a ne change rien \u00e0 sa brillance ou \u00e0 sa texture.<\/li><li>Vous pouvez donc si vous le souhaitez, d\u00e9posez un film au contact du gla\u00e7age et r\u00e9servez 12 \u00e0 24 heures au r\u00e9frig\u00e9rateur, ou l\u2019utiliser imm\u00e9diatement d\u00e8s qu\u2019il sera redescendu \u00e0 35\u00b0C.<\/li><li>Utiliser votre gla\u00e7age au chocolat \u00e0&nbsp;35 \u00b0C.<\/li><\/ol>\n\n\n\n<p><a><\/a><a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A l&rsquo;occasion des 11 ans d&rsquo;Axel, j&rsquo;ai souhait\u00e9 changer un peu des traditionnels g\u00e2teaux \u00e0 la g\u00e9noise. J&rsquo;avais d\u00e9j\u00e0 test\u00e9 un entremet mangue-passion-framboise et avais envie de chocolat. J&rsquo;ai donc tent\u00e9 le trianon, autrement dit le g\u00e2teau royal au chocolat. La recette exquise vient du site iletaitunefoislapatisserie, le gla\u00e7age vient en revanche du site empreintesucree. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13],"tags":[3,15,14],"class_list":["post-24","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets-et-gateaux","tag-chocolat","tag-entremet","tag-royal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>G\u00e2teau royal au chocolat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dieze13.com\/blog\/gateau-royal-au-chocolat\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau royal au chocolat\" \/>\n<meta property=\"og:description\" content=\"A l&rsquo;occasion des 11 ans d&rsquo;Axel, j&rsquo;ai souhait\u00e9 changer un peu des traditionnels g\u00e2teaux \u00e0 la g\u00e9noise. J&rsquo;avais d\u00e9j\u00e0 test\u00e9 un entremet mangue-passion-framboise et avais envie de chocolat. J&rsquo;ai donc tent\u00e9 le trianon, autrement dit le g\u00e2teau royal au chocolat. 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