‘Beneath the Oak’ Autumn Pastry | Veliche

Ingredients

• 100 gr Veliche Intense 35 milk chocolate
• 150 gr Veliche Obsession 30 milk chocolate
• 155 gr Veliche Crispy Crunchies (feuilletine)
• 75 gr Veliche Hazelnut Praliné 65
• 1,5 gr Salt
• 120 gr Marzipan
• 190 gr Egg yolk
• 130 gr Butter
• 90 gr Veliche Intense 35 milk chocolate
• 2 gr Salt
• 270 gr Egg white
• 90 gr Sugar
• 35 gr Veliche high fat cocoa powder
• 250 gr Blanched mandarin
• 125 gr Apricot purée
• 3 gr Pectin NH
• 65 gr Sugar
• 15 gr Lemon juice
• 210 gr Cream 35% (1)
• 210 gr Milk
• 70 gr Egg yolk
• 40 gr Sugar
• 8 gr Gelatin powder
• 40 gr Cold water
• 400 gr Chestnut purée
• 285 gr Cream 35% (2)
• 750 gr Cream 35%
• 5 gr Gelatin powder
• 25 gr Cold water
• 20 gr Glucose
• 20 gr Trimoline
• 220 gr Veliche Intense 35 milk chocolate
• 125 gr Cream 35%
• 125 gr Milk
• 45 gr Egg yolk
• 25 gr Sugar
• 2 gr Gelatin powder
• 10 gr Cold water
• 80 gr Walnut paste 100%
• 12 gr Gelatin
• 60 gr Cold water (for gelatin)
• 105 gr Veliche Intense 35 milk chocolate
• 30 gr Veliche Sensation 72 dark chocolate
• 90 gr Condensed milk
• 135 gr Glucose
• 135 gr Sugar
• 65 gr Water (for syrup)
• 87 gr Icing sugar
• 50 gr Butter
• 62 gr Egg white
• 75 gr Flour
• 1 gr Salt