Christmas Spiral - Pastry and bakery - Elle & Vire Professionnel

Ingredients

• 210 g egg yolks
• 500 g eggs
• 30 g invert sugar
• 440 g sugar (A)
• 410 g egg whites
• 105 g sugar (B)
• 260 g T55 flour
• 65 g water
• 260 g mandarin pulp
• 25 g yuzu puree
• 90 g sugar
• 40 g Grand Marnier® (optional)
• 1200 g chestnut paste
• 400 g (unsweetened) chestnut puree
• 240 g mandarin pulp
• 6 g orange zest
• 320 g milk
• 140 g egg yolks
• 30 g sugar
• 238 g hydrated gelatine (34 g gelatine + 204 g water)
• 1000 g chestnut paste
• 330 g (unsweetened) chestnut puree
• 50 g cognac (optional)
• 2 x 560 g Excellence whipping cream 35% fat
• 225 g Elle & Vire gourmet butter 82% fat
• 225 g icing sugar
• 45 g potato starch
• 150 g corn starch
• 126 g almond powder
• 4,5 g fleur de sel
• 75 g chestnut flour
• 250 g oat flake
• 270 g Valrhona® Bahibé milk chocolate 46%
• 15 g cocoa butter
• 670 g oat crisp
• 1000 g neutral glaze
• 100 g mandarin puree
• SQ yellow food colouring
• SQ red food colouring
• SQ green food colouring
• SQ glittering gold
• candied chestnuts
• Chocolate leaves