Recipe for Royal with chocolate mousse and crème brûlée.

Preparation of the success biscuit Preheat the oven to 200°C. Whip the egg whites with sugar to obtain a meringue. Combine the flour, powdered sugar, and almond flour together, then gently fold them into the meringue.

Baking the cookie Spread the mixture on a tray lined with parchment paper. Bake for 12 minutes at 200°C. Remove from the oven and let it rest. Using a cookie cutter, cut out cookie discs.

Preparing the crispiness: Melt the chocolate and the praline. Crush the lace cookies to obtain several small pieces before adding them to the melted chocolate praline. Spread the crisp mixture on a baking sheet lined with parchment paper, then refrigerate the preparation for 30 minutes. Remove the preparation from the refrigerator and cut out discs using a cookie cutter.

Layer a first disk of cookie at the bottom of a glass, then a piece of crunchy layer, and finally a spoonful of old-fashioned chocolate mousse. Add a second disk of cookie, crunchy layer, a spoonful of crème brûlée, and finish with a spoonful of mousse. Sprinkle with chocolate shavings and serve.