Frédéric Bau, École du Grand Chocolat Valrhona

Royal

Name: Royal
Prep time: 2 h
Cook time: 12 min
Total time: 21 h 12 min
Yield: Serves 6–8
Ingredients: Generous ⅓ cup (1 ¼ oz./35 g) cake flour; 1 cup plus 3 tablespoons (3 ½ oz./100 g) ground almonds; 6 egg whites (6 oz./170 g); ⅔ oz. (20 g) milk chocolate, 40 percent cocoa; ⅔ oz. (20 g) milk chocolate, 40 percent cocoa; 1 ½ oz. (40 g) crushed crêpes dentelles, an extremely friable, fine wafer-like biscuit, a Breton specialty; 3 ½ oz. (100 g) homemade praline; 3 ¾ oz. (110 g) bittersweet chocolate, 70 percent cocoa; 3 ¾ oz. (110 g) bittersweet chocolate, 70 percent cocoa; 1 egg yolk; 2 ½ teaspoons (⅓ oz./10 g) sugar; 2 ½ teaspoons (⅓ oz./10 g) sugar; 2 ½ teaspoons (⅓ oz./10 g) sugar; Scant ¼ cup (50 ml) whole milk; Whipping cream, divided: ⅔ cup (150 ml) plus ¾ cup (200 ml); Edible chocolate velvet spray