Blend the pistachios to form a paste. Warm the almond paste in
the microwave to soften it. In the bowl of a stand mixer fitted
with the whisk attachment, beat the almond paste on medium
speed with ¼ of the eggs, then gradually add the rest of the
eggs and beat until cool. Meanwhile, sift the flour, cornstarch,
and baking powder, and melt the butter. When the egg/almond
paste mixture forms ribbons, take a small portion and mix it
with the hot melted butter. Gently fold in the sifted powders
with a spatula, then add the mixture with the melted butter
and pistachio paste at the end to prevent the mixture from
collapsing. Bake at 180°C for about 20 minutes.

Make a mixture: almond powder, potato starch and flour. Using
a food processor, mix the butter and icing sugar, then add part
of the powder mixture and gradually add the eggs. Repeat this
twice until all the ingredients are incorporated. Mix until you
obtain a smooth dough, without overmixing. Let the dough rest
in the refrigerator. Roll out the dough to 2.5 mm thick, cut out
the entremet shapes and place on a Silpat® mat. Bake at 150°C
for about 20 minutes.

Hydrate the gelatin in water (1). Whip the cream and set aside
in the refrigerator. Melt the chocolate at 45˚C. Mix the water
(2) and sugar and bring to a boil. Add half of the syrup to the
egg yolks, mix well, and return to the rest of the syrup. Heat
to 85˚C. Pass the mixture through a sieve and whip until
white and fluffy. Bring the cream to a boil, then pour over the
melted chocolate and mix to obtain a smooth ganache. Mix the
ganache into the whipped egg yolks, then fold in the whipped
cream in two batches.

Whip the cream and set aside in the refrigerator. Heat the milk,
trimoline, and egg yolks to 85˚C, strain and mix with the melted
chocolates. Mix the purée and Cointreau® into the mixture.

Hydrate the gelatin in water. Heat the purée, sugar and gelatin
until the sugar and gelatin have melted. Add the Cointreau®.

Heat the purée and sugar until the sugar has melted.

Place a biscuit layer soaked in passion fruit sauce in a frame.
Spread the wild strawberry cream on top and place another
biscuit layer on top. Soak the second biscuit layer with the sauce
and place in the freezer for 30 minutes. Then spread the wild
strawberry coulis. Leave the frame to freeze completely.
Cut into cubes. Spray the chocolate mousse into the molds and
insert the cubes, then place in the freezer.

Spray half of the cubes with a mixture of 50% white chocolate
and 50% cocoa butter, and the other half with a mixture of
25% milk chocolate, 25% white chocolate, and 50% red cocoa
butter. Cut a piece of Pain de Gênes to make the base, spread the
remaining chocolate mousse on the shortcrust pastry and stick
on the blocks covered with the sprayed toppings.
Decorate with a chocolate bow.