FULL OF PASSION

Name: FULL OF PASSION
Yield: 50 people
Ingredients: (1 sheet 60 x 40 cm); 300 g egg whites; 80 g sugar; 85 g 100% almond powder; 170 g 100% hazelnut powder; 250 g icing sugar; 65 g flour; 270 g eggs; 400 g almonds, 50% ground; 60 g flour; 180 g egg whites; 40 g sugar; 40 g butter; (20 g per person); 220 g fresh orange flesh; 220 g orange juice; 220 g passion fruit puree; 300 g sugar; 6 g fresh orange zest; 12 g yellow pectin; 6 g citric acid; 12 g gelatin powder; 60 g cold water; 12 g Cointreau® 60%; 325 g 60/40 hazelnut praline; 175 g milk; 20 g sugar; 10 g gelatin powder; 50 g cold water; 1,5 g salt

Chef :

Original creation by
Pascal De Deyne,
Bronze medallist at the Coupe du Monde
de la Pâtisserie 2011
Van Dender by Sweet Bakery, Brussels

Brand

Quantity :

Recipe for 50 people

Download recipe

Ingredients

(1 sheet 60 x 40 cm)
300 g egg whites
80 g sugar
85 g 100% almond powder
170 g 100% hazelnut powder
250 g icing sugar
65 g flour

Step

Beat egg whites with sugar until stiff. Sift together
powders, sugar and flour. Gently fold into the stiffly
beaten egg whites. Spread on baking sheets lined with
parchment paper. Bake at 210°C for 12 to 14 minutes.

Ingredients

(1 sheet 60 x 40 cm)
270 g eggs
400 g almonds, 50% ground
60 g flour
180 g egg whites
40 g sugar
40 g butter

Step

Whisk the eggs with the almond and flour. Melt butter. Beat egg
whites with sugar until stiff. Mix the butter with the egg-almond
mixture, then gently fold into the stiffly beaten egg whites.
Spread on baking sheets and bake at 240°C for 6 minutes.

Ingredients

(20 g per person)
220 g fresh orange flesh
220 g orange juice
220 g passion fruit puree
300 g sugar
6 g fresh orange zest
12 g yellow pectin
6 g citric acid
12 g gelatin powder
60 g cold water
12 g Cointreau® 60%

Step

Zest the oranges over some of the sugar to capture all the
essential oils and flavours of the peel. Remove the peel and
white filaments from the oranges. Cut oranges into pieces. Mix
some of the sugar with the pectin. Cook the orange pieces with
the sugar, zest and juice. Then add the sugar-pectin mixture.
Cook at 105°C. Remove from heat and add citric acid. Cool to
40°C before adding gelatin and Cointreau®. Fill Silpat® molds
and freeze.

Ingredients

(20 g per person)
325 g 60/40 hazelnut praline
175 g milk
20 g sugar
10 g gelatin powder
50 g cold water
1,5 g salt
500 g 35% cream

Step

Heat milk, sugar and salt to 85°C. Add softened gelatin and
stir, then hazelnut praline and blend. Cool to 30°C, then fold in
the whipped cream. Spread the hazelnut mousse over the fruit
compote. Place a joconde sponge on top.

Ingredients

(40 g per person)
240 g white eggs
340 g sugar
100 g water
20 g gelatin powder
100 g water
360 g passion fruit puree
120 g mango puree
730 g 35% cream

Step

Mix gelatine with cold water. Whip the cream to halffermented,
not too much in advance. Heat sugar and water
to 121°C. Pour over stiffly beaten egg whites. Add melted
gelatin. Fold in passion fruit puree and continue whisking.
Mix the whipped cream with the mango puree. Finally,
fold the mango cream into the passion meringue.

Ingredients

500 g passion fruit puree
250 g sugar
85 g glucose
5 g pectin
10 g citric acid
50 g neutral jelly

Step

Heat the passion fruit puree with 4/5 of the sugar and the
glucose. Mix remaining sugar with pectin and stir in. Cook
at 105°C. Remove from heat and stir in citric acid. After
cooling slightly, stir in neutral jelly. Keep refrigerated.

Ingredients

150 g water (1)
300 g sugar
300 g glucose
200 g végétop
20 g gelatin powder
100 g water (2)
200 g white chocolate
Yellow coloring
250 g passion fruit jelly

Step

Mix gelatin with water (2). Cook water (1), sugar and
glucose at 105°C. Add the vegetop, white chocolate and
softened gelatin to a bowl. Pour the hot mixture over the
chocolate. Blend until smooth, then add the passion fruit
jelly and yellow coloring. After cooling, place in the fridge
for storage.

Ingredients

No ingredients.

Step

Fill moulds halfway with passion fruit-mango mousse.
Add frozen interior. Smooth with passion-mango mousse.
Place hazelnut dacquoise on top. Freeze. Unmould and
top with yellow icing.

Ingredients

(FOR DECORATION OR ADDITIONAL
CRUNCHY BASE)
560 g flour
440 g butter
280 g almonds, 100% ground
480 g hazelnuts, 50% ground
Zest of 4 oranges
200 g light brown sugar
4 g Fleur de sel

Step

Zest the oranges over the sugar.
Briefly mix the butter with the grindings,
the zest-sugar mixture and the Fleur de sel.
Quickly stir in flour. Set aside in the fridge.
Bake at 160°C for 16 to 18 minutes.