Original creation by
Jeffrey Wrang,
fondeur of Volute Croissant,
Taïwan

Original creation by
Jeffrey Wrang,
fondeur of Volute Croissant,
Taïwan
110 g hazelnut powder
120 g flour T55
90 g brown sugar
110 g butter
Roast the hazelnut powder in the oven at 150°C for 10 minutes.
Mix the ingredients together to obtain a dough, then strain.
Spread on baking sheet and bake in the oven at 150°C for
30 minutes.
135 g white chocolate
45 g cocoa butter
3 g Fleur de sel
225 g hazelnut crumble
100 g puffed rice
50 g Feuilletine
60 g butter
Melt the white chocolate, cocoa butter and Fleur de sel to
40°C, then add the other ingredients.
Place 150 g in each square mould (15 cm side lengths), flat then
set aside in the freezer.
140 g ripe bananas
140 g orange puree
140 g mango puree
3,4 g agar agar
14 g gelatin mass (1:5)
Mix together the bananas, purees and agar agar, boil before
adding the gelatin mass. Pour 80 g on the shortbread, then
keep cold.
225 g whole milk
Zest of 2 fresh oranges
72 g egg yolks
65 g sugar
60 g gelatin mass (1:5)
18 g Cointreau® 60%
210 g whipped cream
Soak the orange zest in milk overnight. Strain, add the milk to
obtain a weight of 225 g.
Add the egg yolks and sugar, and bake to 83°C, then
incorporate the gelatin. When the preparation is cooled down
to temperature close to 28°C, add the Cointreau®, then mix
with the whipped cream.
Pour 100 g in each mould (15 cm side lengths).
Cool in the freezer.
202 g milk
90 g citrus puree
38 g lemon juice
Zest of 2 fresh oranges
126 g eggs
132 g sugar
24 g gelatin mass
190 g butter
8 g Cointreau® 40%
Soak overnight the milk with the citrus puree, the lemon juice
with the orange zest.
Strain, add the milk to obtain a weight of 330 g.
Add the eggs and sugar, and bake to 83°C. When the preparation
is cooled down to temperature close to 40°C, incorporate the
gelatin, then the butter, finally the Cointreau®.
Pour 130 g in each square mold (13 cm side lengths).
Set aside in the freezer.
244 g fresh cream (1)
77 g sugar
2 vanilla pods
46 g gelatin mass
15 g Cointreau® 60%
647 g fresh cream (2)
Bring together the fresh cream (1), sugar and vanilla, to a boil.
Soak for 20 minutes.
Strain and add the milk to obtain the weight of 321 g.
When the preparation is cooled down to temperature close to 70°C, incorporate the gelatin, then the fresh cream (2), finally the
Cointreau®.
Cool to 4°C overnight.
No ingredients.
Insert 1: Pour 80 g of mango banana coulis on the shortbread, then top with 100 g of Cointreau® cream. Leave to cool.
Insert 2: Unmould the mango orange custard, then cover with neutral glaze.
Unmould the insert 1, then place the insert 2 in the middle of insert 1.
Whip the vanilla Cointreau® chantilly.
Using a pastry bag, shape the chantilly into small balls around the edge of insert 2.
Using a melon baller (or small spoon), slightly warmed with a torch, dig holes in chantilly balls.
Fill with a mixture of neutral glaze and passion puree.
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