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Recipe by Ollivier CHRISTIEN
Head pastry chef at Les Vergers BOIRON

1 - CHOCOLATE SPONGE

	Egg whites		350 g
	Caster sugar		350 g
	Flour T 45		70 g
	Potato starch		70 g
	Cocoa powder		70 g
	Egg yolk		350 g
	Melted butter		140 g

Whisk the eggs firmly with caster sugar. Sieve the flour, potato starch and cocoa powder. Pour the egg yolks into the egg whites then add the sieved mixture then the melted butter. Pour out 700 g / sheet. Bake at 190°C for 8 minutes.

2 - BLACKBERRY AND BLACKCURRANT COMPOTE

	Boiron Blackberry Puree		400 g
	Boiron IQF Blackcurrant		100 g
	Sugar		250 g
	Pectin		5 g
	Sugar		25 g
	Lemon		20 g

Blend the blackcurrants and blackberry puree with half of the sugar and bring to the boil. Add the rest of the sugar, mix with the pectin and the lemon juice and bring to the boil for 2 minutes. Keep in the refrigerator.

3 - BLACKCURRANT SYRUP

	Sugar		115 g
	Water		115 g
	Crème de cassis		45 g
	Boiron Blackcurrant Puree		65 g

Put the water and sugar in a saucepan, bring to the boil. When cool, add the fruit puree and crème de cassis. Set aside for assembly.

4 - CHESTNUT MOUSE

	Gelatine		15 g
	Italian meringue		320 g

	·	Egg whites	140 g
	·	Caster sugar	180 g

	Boiron Chestnut Puree		750 g
	Whipped cream		600 g

Plunge the gelatine into cold water. Cook the sugar at 121°C, pour it over the egg whites and leave it to cool while continuing to whisk. Pour the melted gelatine into the Italian meringue. Add the chestnut puree and half-whipped cream.

5 - CHOCOLATE STREUSEL

	Flour T 45		200 g
	Icing sugar		250 g
	Potato starch		50 g
	Hazelnut powder		160 g
	Butter		250 g
	Salt		4 g
	Cocoa powder		50 g
	Praline		60 g
	Black coating		60 g

Mix all the ingredients, except the coating and the praline, with a paddle. Once small, even grains are obtained, bake at 170°C for 12 minutes. Leave to cool then add the coating and the praline.