WALNUT KERNELS 125G

Peel the button mushrooms, then cut them into quarters as well as the oak lentins. Remove leaves from the oyster mushrooms. Peel, degerm and chop the garlic. Peel and chop the shallot. Chop the flat-leaf parsley. Crush the nuts . In a hot pan with a drizzle of olive oil, sauté the mushrooms for 5 minutes, then season them and add the garlic and shallot. When cooked, add the flat-leaf parsley, season the mushrooms and remove them. In the same pan, melt the gorgonzola, add the cream and cook for 1 minute. In a large saucepan, boil 5 liters of salted water with coarse salt, then cook the tagliatelle for 4 minutes. Then delicately mix the tagliatelle with the sauce to finish cooking and sprinkle with walnut kernels. Arrange the tagliatelle in deep plates and decorate with sprigs of flat-leaf parsley.

For the crumble: Preheat the oven to 200°C (th. 6-7). Crush the walnut kernels . Mix all the ingredients with your fingertips, without working it too much, to obtain a paste, then crumble it on a baking mat. Cook for 10 to 15 minutes until golden brown. For the fruit and dressing: Peel the apples, remove the core through an apple corer. In a cast iron casserole dish, make a caramel: melt the sugar over medium heat, when it has become caramel, add the salted butter. When the butter is melted, mix and gradually pour in the cream, and finally the apples. Coat them with caramel and cook, covered, in the oven at 200°C for 15 minutes (prick them to ensure cooking). Serve apples topped with walnut streusel.

For the hulls: Preheat the oven to 160°C (th. 5). Pour the almond powder and 200g of icing sugar into a blender and run it for 30 seconds to refine the mixture (so much). In a saucepan, mix the water and caster sugar with a spatula, then cook to 118-119°C. Before reaching this temperature, pour 75g of egg whites into the bowl of a mixer and beat them. When the sugar has reached the right temperature, pour it over the whipped egg whites and whisk until the meringue cools (possibly add coloring according to taste). Pour the remaining egg whites over the tant pour tant. Incorporate a small part of the cold meringue into this mixture, then add the rest. Mix to obtain a smooth and homogeneous dough, slightly runny. Then fill a piping bag with this preparation, then arrange the macarons on a baking mat or on a sheet of parchment paper. Lightly tap the plate. Bake for 12 to 14 minutes at 160°C (th.5-6), rotating the baking tray halfway through cooking. Then leave to cool, then carefully peel off the macaron shells. For garnish : Crush the nuts . Remove the butter from the refrigerator so that it is at room temperature and cut it into pieces. In the bowl of a food processor, beat the butter and 150g of icing sugar at maximum speed until the mixture turns white and increases in volume. Then incorporate the nuts with a spatula. Wash the figs and cut them into slices. In a pan, heat 40g of sugar and the butter and let it brown, then add the fig slices and brown them over low heat for 2 to 3 minutes. Then turn off the heat and let cool to room temperature. Garnish the macaron shells with a fig slice and the nut butter. Reserve in the refrigerator until ready to serve.