In English, Leaves of Autumn. It’s made of chocolate mouse and layers of meringue layered over with leaves of dark chocolate.

2 entremets D 20cm

Almond Meringue (disc)
Egg whites, 80g
Granulated sugar, 80g
Almond powder, 20g
Icing sugar, 80g

Beat the egg whites with the first part of sugar
Add the icing sugar sifted with the almond powder
Pipe in spiral
Bake at 90C

French Meringue (disc)
Egg whites, 80g
Granulated sugar, 80g
Icing sugar, 80g

Beat the white with sugar added 3 times
Add the icing sugar and pipe in a spiral

Bake at 90C

Chocolate Mouse
Dark chocolate 64%, 400g
Butter, 170g
Liquid heavy cream, 50g
Egg yolks, 70g
Egg whites, 240g
Sugar, 80g

Melt the chocolate with the butter and the liquid cream
Add the yolks
Beat the whites with the sugar
Mix the egg whites and chocolate at 35C

Covering
Chocolate butter cream, 300g
or white butter cream, 250g
Cocoa paste, 65g
Chocolate sheets finished, 3 sheets (on trays)
Icing sugar, 50 g

Assemble with rings
The white meringue
The chocolate mousse
An almond meringue
Cover with chocolate butter cream
Finish with the chocolate leaves
Sprinkle with icing sugar