Dacquoise:
Finely grind the powdered sugar and almond powder in a food processor, then add the sifted flour to the mixture.
Beat the egg whites, gradually adding the sugar until they are stiff.
Pour the dry ingredients into the egg whites and gently mix with a spatula.
Grease a piece of parchment paper and line a 10″ x 15″ (25cm x 32.5cm) mold with it.
Pour in the batter and bake in a preheated oven at 350F (180C) for 15 minutes.
Let cool and cut into the desired shape.

Red Fruit Mousse:
Beat the egg yolks with the cornstarch until the mixture is white.
Heat the cream in a medium saucepan.
Pour a small amount into the egg yolks while whipping vigorously.
Pour the egg yolk mixture into the remaining cream in the saucepan and add the red fruit puree.
Cook, stirring constantly, until the mixture thickens.
Let cool to room temperature.

Make an Italian meringue:
Cook the sugar and water over medium heat until the temperature reaches 244°F (118°C).
Beat the egg whites until they are frothy.
Pour the sugar syrup into the egg whites in a thin stream while continuing to whip vigorously with an electric mixer.
The meringue should be thick and shiny.
Soak the gelatin in cold water for 10 minutes, then melt it in the microwave for 15 seconds.
Add the gelatin to the red fruit cream and mix well, then incorporate the meringue by folding with a spatula.

Dark Chocolate Ganache:
Make a caramel:
Melt the sugar in a small saucepan without stirring the mixture.
When the caramel starts to turn amber, add the cream and mix with a whisk until the cream is about to boil.
Pour the mixture over the dark chocolate and mix until smooth.
Add the softened butter and whip vigorously. The chocolate should be smooth and shiny.

Praline Feuillantine:
Melt the chocolate and butter in a double boiler.
Add the coarsely crushed Piroulines.
Mix well to quickly coat with the chocolate.
Pour the mixture between two sheets of parchment paper and refrigerate until set.

Burnt Cream with Poplar Baumier:
Heat the milk and cream.
Whisk together the sugar and egg yolks.
Pour the milk-cream mixture over the egg yolk mixture and mix well.
Add the Poplar Baumier and mix.
Pour the cream into a mold of the same shape as the stump and bake in a preheated oven at 210°F (100°C) for about 1 hour.
Let cool and freeze for at least 1 hour to facilitate final assembly.

Dark Chocolate Glaze:
Soak the gelatin in cold water for 10 minutes.
Bring the remaining ingredients to a boil and cook for another 3 minutes after boiling.
Add the gelatin to the chocolate mixture and mix well.
Let cool while regularly checking the texture.
As soon as the mixture is smooth and coats the spoon, use immediately.

White Chocolate Glaze:
Soak the gelatin in cold water for 10 minutes.
Coarsely chop the chocolate and butter together.
Bring the milk and corn syrup to a boil, then add the gelatin and mix well.
Pour the mixture over the chocolate and butter. Whip until smooth.
Let cool while regularly checking the texture.
As soon as the mixture is smooth and coats the spoon, use immediately.

Assembly:
In a silicone cake mold and pyramid-shaped silicone molds, I assembled it like this:

Red Fruit Mousse
Burnt Cream with Poplar Baumier
Praline Feuillantine
Red Fruit Mousse
Dark Chocolate Ganache
Dacquoise
Freeze until glazing time

Dark Chocolate Glaze (freeze after glazing) and decorate with meringues flavored with violet and poppy.