In the bowl of the beater, put butter into small dices, icing
sugar, chestnut flour, crushed Fleur de sel and flour. Work the
ingredients until it is crumbly.
When there is no pieces of butter, add egg.
Knead until the dough becomes homogeneous.
Cover with plastic wrap and set aside for 12 hours in fridge.
Roll out the dough to a thickness of 3 mm and cut as necessary.
Cook to 150°C between two Silpain® for 20 minutes.
Cover with Mycryo® cocoa butter.

Pass to the robot-cut the chestnut dough, chestnut puree,
eggs, oil and cornstarch. Whisk the egg whites with saccharose
until they form peaks and incorporate to the first mixture. Add
melted butter. Lay out on baking sheet. Cook to 165°C.

Heat milk, puree, dough and chestnut cream with split vanilla
pod. Mix in a bowl cornstarch and egg yolks. Pour part of hot
milk on this mixture and pour it back into the saucepan. Whisk
preparation until boiling, add gelatine (previously soaked), salt
and butter. Emulsify with mixer, add Père Magloire® Calvados,
mix again and pour on a sheet covered with plastic wrap. Place
a plastic wrap directly on the cream and let cool quicky. Whisk
in a mixer with the paddle before using.

Peel apples, then cut them in small dices of 3 mm side. In a
saucepan, make a quite dark dry caramel with saccharose (1).
Add apples and cook briefly until they start to turn colour.
Add pectin mixed with saccharose (2), then flame with Père
Magloire® Calvados. Let cool and set aside in fridge for the
assembly.

Boil cream (1) and chestnut puree. Add gelatine (previously
soaked) and pour onto the chocolate. Mix to emulsify, add cold
cream (2) and Père Magloire® Calvados. Set aside in fridge at
least 12 hours before using. Whisk until desired texture.

In a saucepan, heat mandarin puree, apricot puree and honey to
40°C. Add saccharose and pectin as rain and boil. Set aside in
fridge to 4°C. Smooth before using

Melt chocolates to 40-45°C, then add fat-soluble colour and
mix to dissolve. Allow to cool before using