1. Preparing the choux pastry :
Preheat your oven to 180° fan oven.
In a saucepan, melt the milk and butter and bring to the boil. Then, off the heat, add the flour, almond powder and cocoa powder.
Dry the dough for a few moments over a low heat in the saucepan. This will remove any excess water from the mixture.
Pour the mixture into a bowl and add the eggs and yolks.
At the same time, beat the egg whites with the sugar; then fold in the other two preparations gently.
Grease 2 silicone mats with the grease spray. Divide the dough between the two mats, then roll out the mixture very thinly (to a maximum thickness of 0.5 cm). Bake in the oven for 6 minutes, then leave to cool.
2. Whipped cream :
Whip the cream, mascarpone, caster sugar and vanilla paste with a mixer at slow speed until stiff.
Spread the whipped cream thinly over the cooled biscuits.
3. Assembly :
Cut long 7cm high strips from your two biscuit mats, using the whole length. On one of the two mats, keep one strip intact and cut the others in half.
Roll the long strip on itself using the silicone mat and place it vertically on your cardboard or presentation dish.
Then add the other strips one by one to form your trunk.
4. The red fruit disc :
In a saucepan, dilute the agar agar in cold water.
Then add the sugar and the red fruit coulis. Bring to the boil, stirring with a whisk for 1 to 2 minutes. Pour the mixture into a circle prepared with cling film and place in the freezer. Once frozen, use a cookie cutter to cut out a circle smaller in diameter than the biscuit/chantilly roll. Place the red fruit disc on top.
5. Decoration :
Melt 200g of dark chocolate chips and brush over the sides of the biscuit.
Add chocolate shavings to the base of the cake. Use sugar mushrooms and small meringues to decorate the edges of the red fruit disc.
Enjoy your meal!
