EAT THE WORLD AND GET THE MOON

Or the other way around!

I hope you're well, but today I'm back with a recipe that's a bit special and downright spectacular! Indeed, as some of you already know, I collaborated on the My Litte Box for Christmas. I'm sorry in advance for those of you who can't frame me, I'm everywhere in this box, on it, inside it, up and down it... It makes me feel so funny, you've no idea! And so the idea was for me to put my two cents in the box magazine: My Little World. I pointed the editors in the direction I wanted to go... And for the recipes, it's the brilliant Emilie from Griottes who thought them up! GriottesI'm sure you know her, but if you don't, go to her website and feast your eyes! 

Emilie and I wrote e-mails to each other, and our exchanges went something like this: Emilie suggested a log, and I replied that I wasn't too inspired by the log, but I thought it might be cool to make a big white mountain with lots of little paper decorations, something very lunar. I don't know if she knows what I mean, but it's clear in my head... and she replies: "Yes, I see! And what if I made you a real moon?" Banco! A moon hiding a Mont Blanc! I love the idea! She shot the recipe for the box magazine a few weeks ago and we did another shoot together last week. It's a real pleasure to work with her! 

Emilie came to our office between two shoots for the advent calendar, and tried her hand at shooting with flashes, because unfortunately it's dark at 3.30pm in our office... So we exchanged tricks, she showered me with photographic advice, and we exchanged lenses like two girlfriends braiding each other's hair - it was great! I can't wait to work with this little creative genius again! And because it's Christmas and the studio wants to spoil you, we're giving you the rocket pattern! No, no, don't thank us! To download it, go to HERE.

For the meringue :

• - 4 egg whites,
• - 140 g sugar,
• - 140 gr powdered sugar,
• - Black sesame paste.

For the chestnut mousse :

• - 400 g chestnut purée,
• - 500 g chestnut cream,
• - 3 tablespoons milk.

For the whipped cream :

• - 40 cl very cold whole cream,
• - 100 g mascarpone cheese,
• - 50g sugar,
• - 2 drops vanilla extract.

Start with the meringue. Place the eggs in an electric mixer and beat until stiff. When they begin to stiffen, gently add the powdered sugar and continue beating for a few moments. With the mixer off, gently add the sifted powdered sugar, lifting the meringue upwards in the same direction. Once the powdered sugar is well incorporated, place half the meringue in a piping bag with a round tip. Form a 21-centimeter circle of meringue. This circle will serve as the base for the cake. Line a 20cm ovenproof stainless steel bowl with aluminum foil. Line the entire mold with meringue to ensure a thickness of at least 5 centimeters. Bake the two meringues at 100° for 1? to 2 hours.

Meanwhile, prepare the chestnut purée. Mix the purée and chestnut cream with a mixer, and gradually soften with the milk. The cream should be smooth. Place in a cool place. When the meringue is cooked, leave to cool, then carefully remove from the mold. Remove the aluminum foil as you go. Using a brush, spread a small amount of black sesame paste randomly over the meringue. You can make little circles, or just spots. Just a little goes a long way, so as not to soften the meringue. Place in the oven at 100°C for ten minutes or so to dry.

Prepare the chantilly. Beat the crème fraiche with an electric mixer. When stiff, add the mascarpone, sugar and vanilla. Chill for half an hour. To assemble, place the moon upside down in the baking tin. Line the bottom with the whipped cream. Finish by adding the meringue base. Place a plate on top of the meringue base and gently invert. Remove the stainless steel mold, and your moon is ready! You can leave it in the fridge for a little while before serving.

Enjoy!