100 g Les vergers Boiron passion fruit puree
40 g egg
30 g egg yolk
30 g sugar
9 g gelatin mass
40 g Professional Candia incorporation butter 82%
3 g Cointreau® 60%
Step
Heat passion fruit puree with egg, egg yolk and sugar to 83°C.
Add gelatin mass. Mix and let cool to 38°C before adding
Cointreau®. Incorporate butter (at room temperature) and mix
with a hand blender. Spread in 14-cm diameter round moulds
and freeze.
2. MOUSSE WITH MILK CHOCOLATE, CARAMEL AND FLEUR DE SEL
Ingredients
75 g cream (40% fat) (1)
20 g sugar
15 g egg yolk
75 g Callebaut milk chocolate 823 34%
25 g Callebaut chocolate 811 55%
2 g Fleur de sel
125 g cream (40% fat) (2)
Step
Boil cream (1). Caramelize the sugar, add it to the cream and
reduce. Then incorporate the egg yolk and reheat to 83°C.
Add the Fleur de sel before pouring onto the chocolate. With
a hand blender, emulsify until you have a smooth texture. Let
cool to 38°C. Incorporate the lightly whipped cream (2) in this
preparation. Spread in 18-cm diameter round moulds. Insert
the passion fruit cream, then close with the almond sponge.
3. BISCUIT AUX AMANDES
Ingredients
140 g almond powder
140 g sugar (1)
140 g eggs
43 g egg yolk
174 g egg whites
107 g sugar (2)
107 g flour
Step
Mix together almond powder with sugar (1), eggs and egg yolk
until you have a foamy mixture. Beat the egg whites with sugar
(2). Incorporate the previous mixture, before adding the sifted
flour. Spread over a baking sheet (830 g) and bake for 7 minutes
to 210°C. Cut in 5-cm diameter circles.
4. CROUSTILLANT PRALINÉ
Ingredients
350 g Callebaut Pra-Clas hazelnut praline
150 g Callebaut milk chocolate 823 34%
300 g Barry Feuilletine
Step
Melt the milk chocolate and mix with the praline. Add the
Feuilletine and spread between two baking circles.
5. ORANGE GLAZE
Ingredients
300 g sugar
300 g glucose
150 g water
200 g sweetened condensed milk
140 g gelatin mass
300 g Callebaut milk chocolate 823 34%
Orange food coloring
Step
Bring the water, sugar and glucose to a boil. Add gelatin mass, sweetened condensed milk and lastly milk chocolate.
Incorporate gently orange coloring by using a hand blender.
Store in the fridge for a minimum of 24 hours. Use to 35°C.
