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Recipe by Ollivier CHRISTIEN
Head pastry chef at Les Vergers BOIRON

1 - CHESTNUT MOUSSELINE CREAM

	Milk		200 g
	Boiron Chestnut Puree		450 g
	Egg yolk		160 g
	Caster sugar		80 g
	Cream powder		60 g
	Gelatine		12 g
	Whipped cream		440 g

Bring the milk and the chestnut puree to the boil. Mix the egg yolk, sugar and cream powder until smooth. Add this mixture to the hot milk and mix while bringing to the boil. When boiling add the melted gelatine. Cool as rapidly as possible to 30°C to add the smooth whipped cream.

2 - ROASTED APRICOT COMPOTE

	Pectin		4 g
	Caster sugar		40 g
	Boiron IQF Apricot Halves		300 g
	Boiron Fruit of the Orchard Puree		350 g
	Boiron Passion Fruit Puree		100 g
	Inverted sugar		250 g
	Apricot liqueur		80 g

Mix the pectin with the caster sugar. Dice the apricots. Heat the fruit purees, the diced apricots with the inverted sugar and add the sugar pectin mixture. Leave to reduce for 10 minutes. Stop cooking adding the liqueur. Set aside in a filmed dish.

3 - HAZELNUT MERINGUE

	Egg whites		150 g
	Caster sugar		150 g
	Icing sugar		100 g
	Hazelnut powder		40 g

Whisk the egg whites and whip them up with caster sugar. Once firm, add sieved icing sugar with the hazelnut powder using a spatula. Shape into balls and bake at 100°C for at least two hours, the door half open. For presentation, add nougat chips and caramelised hazelnuts.