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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 :
