Ingredients:
Cookie base
2 egg yolks
80 g sugar
1/2 tsp vanilla extract
80 g butter at room temperature
115 g flour
1 tsp baking powder
1/4 tsp salt
Chocolate caramel ganache
Caramel
50 g sugar
20 g butter
30 ml whipping cream
pinch of salt
Chocolate ganache
75 g dark chocolate
25 ml whipping cream
Chestnut and cocoa bavarian cream
125 ml milk
125 ml whipping cream
2 egg yolks
40 g sugar
120 g chestnut puree
10 g cocoa powder
3 g powdered gelatin
15 ml cold water
220 ml whipping cream
Mascarpone mousse
130 ml whipping cream
100 g mascarpone
60 g powdered sugar
1 tsp vanilla extract
Almond sponge
3 eggs
60 g sugar
60 g flour
20 g almond flour
Chestnut mousse
280 g cooked chestnuts
120 ml milk
40 g sugar
130 ml whipping cream
6 g powdered gelatin
140 ml whipping cream
Decoration
whipped cream
cookie crumbs
tempered chocolate leaves painted with gold luster dust
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