AUTUMN

INGREDIENTS:

Chocolate crémeux:
500 gr cream
400 gr milk
50 gr sugar
100 gr egg yolk
480 gr 70% cocoa covering                 

Coffee strudel:
75 gr butter
75 gr brown sugar
75 gr ground almonds
0.5 gr salt
60 gr flour
20 gr powdered coffee

Strudel:
75 gr butter 
75 gr brown sugar
75 gr ground almonds
0.5 gr salt 
75 gr flour

Chestnut crémeux:
150 gr chestnuts 
Fennel, water and sugar
Cream

Truffle coating: 
20 gr cocoa 
20 gr dried horns of plenty

Caramelised mushrooms:
50 gr chanterelles 
Sugar and water

Fennel
A bundle of fennel 
Icing sugar 
TPT syrup

Others: 
Microgreen leaves 
Cocoa beans  
Dried chestnut, grated

PREPARATION:
For the chocolate crémeux: Heat the liquids with the sugar to
85ºC in the Thermomix at speed 5. Add the covering, blend and leave to cool.

For the coffee strudel: Mix the ingredients and freeze. Grate and bake at 150ºC until golden.

For the strudel: Mix the ingredients and freeze. Grate and bake at 150ºC
until golden.

For the chestnut crémeux: Bake the chestnuts, then peel and
cook in lightly sweetened water with a little fennel. Drain and blend with 20% cream. Strain and set aside.

For the truffle coating: Grind the horns of plenty to a fine powder. Mix with the cocoa and set aside.

For the caramelised mushrooms: Clean the mushrooms. Make a 30% syrup and blanch the mushrooms for 2 minutes. Drain and dry.

For the fennel: Dip the fennel leaves in the syrup then in the icing sugar. Dry and set aside.

TO SERVE: Form a ball with the chocolate crémeux and drip
in the cocoa and mushroom powder. On the plate, draw a circle of chestnut
crémeux and sprinkle with dried chestnut. Add some cocoa beans and the two strudels. Decorate with a few caramelised mushrooms and a few microgreen leaves. At the centre place the coated truffle and finish with the caramelised fennel.