1. Mix almond flour, icing sugar and flour.
2. Add eggs and pistachio paste and whip.
3. Whip egg whites with sugar to medium peaks.
4. Fold into mixture.
5. Fold melted butter.
6. Spread 5 mm thick.
7. Bake at 200°C for about 10 minutes.
8. Cut 5 cm discs.
1. Heat Fruttidor with candied orange.
2. Mix sugar, pectin and spice.
3. Add while mixing and boil briefly.
4. Add lemon juice.
5. Spread thin and freeze.
6. Cut 3 cm inserts.
1. Make anglaise (82°C).
2. Add gelatin.
3. Pour over chocolate.
4. Add pistachio paste.
5. Cool to 30°C.
6. Fold whipped cream.
1. Boil water, sugar and glucose to 103°C.
2. Add condensed milk and gelatin.
3. Pour over chocolate.
4. Emulsify.
5. Use at 30–32°C.
1. Fill moulds halfway with mousse.
2. Insert orange insert.
3. Add more mousse.
4. Close with joconde.
5. Freeze.
6. Glaze.
7. Decorate with Dobla Halloween pumpkin layerered, Spiderweb and pistachio.