This Boletus in disguise is made with a chestnut almond cream sponge, a blackberry and black currant compote, a chestnut cremeux, a chestnut mousse, a thin layer of mascarpone whipped, a chestnut foam and a chestnut cream oozing out.
If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website :
https://thepastryacademy.com
