CHESTNUT MERINGUE

mix the egg white at room temperature until it starts to foam slightly, then add the granulated sugar in at least 3 times, together with the powdered egg white.

Once you have obtained a whipped mixture, add the icing sugar sifted in 3 times with a marisa.

Form discs on parchment paper and bake at 80 degrees until the meringue is completely dry. (the method varies according to the oven and the chosen temperature)

Whip all the ingredients together for 8/10 minutes in a planetary mixer at medium/high speed.

Arrange 500g/600g of dough per tray on trays lined with parchment paper and bake at 200 degrees in a convection oven for a few minutes, remove from the oven and preserve humidity by keeping it covered.

Mix hot water with neutral lilly, add blueberry fruit (slightly heated if necessary). Optionally blend with an immersion blender

Pour into an insert mold and place a disk of cocoa bisque on top, blast chill

Mix lilly with warm water and add the chestnut cream, then incorporate the semi-whipped cream.

Mix the water and MIRROR NEUTRAL and bring to a slight boil. Add the chocolate and mix with an immersion mixer. Leave to crystallize in the refrigerator for at least 4 hours. To use, heat the mixture to 35°C and glaze mousses or Bavarian creams at a temperature of -18/-20°C.