Mont Blanc

1. Sift the flour.
2. Mix the flour with the butter, powdered sugar, eggs, almond powder, salt, and a quarter of the chestnut flour.
3. Once the mixture is smooth, add the rest of the chestnut flour and stir briefly.
4. Spread out the batter and place in the refrigerator.
5. Bake the dough at 150°C.
6. Cut out 4 cm rounds from the dough.

1. Mix all ingredients in the food processor, including the cold butter in cubes.
2. Mix until a homogeneous, creamy, and white texture is achieved.
3. Make a thick ring of the chestnut vermicelli.

1. Wash the clementines and rub them clean.
2. Boil them three times in a large amount of water for a less bitter taste.
3. Let them drain and cut them in half.
4. Remove the white inner part from the clementines and weigh them.
5. Put the clementines together with the fruit puree in the food processor.
6. Mix some sugar and the pectin NH together and add this mixture to the blended clementines.
7. Bring to a boil and then add the remaining sugar.
8. Stir everything well together.
9. Cook for 5 minutes and pour out onto a baking tray.

1. Heat the small amount of cream, glucose, invert sugar, and porcini powder.
2. Gradually pour the warm mixture over the melted chocolate.
3. Mix everything as soon as possible to complete the emulsion.
4. Add the second amount of cold, liquid cream.
5. Mix everything again and place in the refrigerator. Let crystallize for 12 hours.
6. Whip the ganache to a texture that can be piped or spread with a spatula.

1. Soak the gelatin in plenty of water.
2. Bring the milk to a boil and add the well-squeezed gelatin.
3. Pour about 1/3 of the warm liquid over the chocolate, mix with a whisk to achieve a smooth, elastic, and glossy texture.
4. Add the rest of the milk while maintaining this texture.
5. Fold the whipped cream into the mixture when it is 30-35°C.
6. Immediately pour into a silicone mold and freeze.

Place the ring of chestnut vermicelli on the shortbread cookie. Fill the ring with the Clementine compote. Close the ring with the whipped ganache with cèpes. Place the interior in the desired shape and fill it with the vanilla mousse.