I know that this one is a little bit off season, but it is one of my favorite flavour combination!
It is a Mont Blanc in disguise composed with a crunchy sweet dough, a moist chestnut almond cream with blueberry, a black current and blueberry compote, a light mascarpone vanilla whipped cream, a crunchy vanilla swiss meringue and a chestnut mousseline cream.
The furry ribbon is a caramel marshmallow with caramel sponge crumbs.

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 :

https://thepastryacademy.com​