Tra di noi (Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Pistachio dacquoise

Ingredients	Preparation
415 g egg whites 130 g sugar	Whisk the egg whites with the sugar.
330 g icing sugar 220 g ground pistachios 110 g ground almonds	Mix all the dry ingredients. Sieve them and fold gently with the whisked egg whites. Then arrange in a 40 x 60 oven-proof dish and bake for 20 minutes at 180°C.

Praliné mousse

Ingredients	Preparation
540 g milk	Boil the milk.
105 g egg yolks 45 g cornflour 180 g sugar	Mix together. Add to the boiling milk to make a pastry crème.
90 g Mycryo® 180 g PRAMA	Remove from the heat and add the Mycryo and PRAMA. Cool down.
450 g whipped cream	Fold in the whipped cream using a spatula.

Chocolate biscuit without flour

Ingredients	Preparation
225 g Origine chocolate Madagascar 85 g butter	Melt the chocolate with the butter.
80 g egg yolks 180 g egg whites 60 g sugar	Add the egg yolks and the egg whites whisked with the sugar. Bake at 220°C for 6 minutes in a ventilated oven.

Fruits of the forest gelatine

Ingredients	Preparation
1250 g fruits of the forest (Boiron) 150 g gelatine mass 120 g golden syrup	Heat the fruit purée. Add the syrup and the dissolved fruit gelatine.

Madagascar ganache

Ingredients	Preparation
380 g cream 40 g sugar 100 g egg yolks	Prepare egg custard.
200 g Origine chocolate Madagascar	Pour it over the chocolate.

Vanilla Chantilly cream

Ingredients	Preparation
1500 g cream	Heat the cream to 50°C.
3 vanilla pods	Add. Leave to cool for 6 hours, until it can be whisked.
250 g sugar	… And whisk it, adding the sugar.

Finishing and presentation:
In a 60 x 40 frame, insert the pistachio dacquoise, cover it with the praliné mousse. Melt the fruit gelatine into a Flexipan and freeze it. Insert the chocolate biscuit without flour in the frame and cover with a thin layer of mousse praline. Cover it with the frozen fruit gelatine. Then pour the warm ganache over the whole thing, let’s set and add the vanilla Chantilly cream.