The mushroom

A technical and visually stunning dessert by the famous pastry chef Amaury Guichon.

RECIPE INFO

LIST OF INGREDIENTS

Raspberry cream

Ingredients	Quantity
Raspberry coulis	150 g
Whole egg	x1 (48 g)
Egg yolk	x2 (37 g)
Superfine sugar	30 g
Gelatin (200 blooms)	1 sheet ou 3 g
Softened butter	45 g

Sponge cake

Ingredients	Quantity
Egg white	120 g
Egg yolk	80 g
Superfine sugar	20 g
Brown sugar	70 g
Almond powder	30 g
Pastry flour	70 g
Baking powder	5 g
Vanilla extract	3-4 tbsp

Red fruit compote

Ingredients	Quantity
Fresh (or frozen) fruit	200 g
Fruit puree	90 g
Superfine sugar	12 g
Cornstarch	5 g
Lemon juice	6 g

Raspberry inserts

Ingredients	Quantity
Raspberry coulis	135 g
Orange juice	80 g
Glucose	50 g
NH pectin	5 g
Superfine sugar	40 g

Vanilla mousse

Ingredients	Quantity
Whole milk	85 g
Egg yolk	65 g
Acacia honey	10 g
Superfine sugar	10 g
Vanilla bean	x1
White chocolate	100 g
Whipping cream (30% fat)	75 g
Gelatin (200 blooms)	4 g
Water	24 g
Whipped cream	275 g

Streusel

Ingredients	Quantity
Brown sugar	60 g
Almond powder	60 g
All-purpose flour	50 g
Butter	60 g
Fleur de sel	2 pinches

Mirror glaze

Ingredients	Quantity
Condensed milk	100 g
Glucose syrup	150 g
Gelatin (200 blooms)	10 g
Superfine sugar	150 g
Water	75 + 60 g
White chocolate	150 g
Water-soluble food coloring	2-3 g

Coating

Ingredients	Quantity
White chocolate	250 g
Cocoa butter	250 g

Decoration

Ingredients	Quantity
Cocoa powder
Grated white chocolate