75 g water
75 g milk
3 g sugar
2 g salt
65 g semi-salted butter
80 g flour
150 g eggs
Total weight: 450 g
Step
Make a choux pastry.
Flower-shaped puffs: Using a flower-shaped stencil, pipe 10 g of choux pastry through a small plain piping tip.
Mini choux: Pipe 2 g per mini puffs and spray them with cooking spray. Place in a proofing box before baking. Bake for 25 minutes at 170°C in a conventional oven. Let cool.
2. CRAQUELIN
Ingredients
100 g brown sugar
80 g semi-salted butter
80 g flour
20 g almond powder
Total weight: 280 g
Step
Combine the ingredients in a food processor fitted with a flat beater. Spread the mixture between two sheets of parchment paper. Freeze until firm. Cut out 3 g pieces of craquelin using a 5 cm flower-shaped cutter. Then place one on top of each puff.
3. COINTREAU® PASSION CREAM
Ingredients
65 g passion fruit purée
45 g sugar
120 g eggs
2 g gelatin sheets
12 g Cointreau® 60%
65 g butter
Total weight: 309 g
Step
Soak the gelatin in cold water. Cook the fruit purée, sugar, and eggs at 83°C. Stir in the gelatin, then the butter, and finally the Cointreau®. Blend. Cover with plastic wrap, touching the surface, and let cool.
4. COINTREAU® PASSION JELLY
Ingredients
100 g passion fruit purée
35 g sugar
50 g Cointreau® 60%
2 g agar-agar
S.Q. orange zest
Total weight: 187 g
Step
Bring the ingredients to a boil together. Pour the mixture thinly onto a silicone mat. Let cool. Cut into flower shapes using a 6 cm diameter cutter and 1.5 cm diameter circles.
5. PASSION CARAMEL
Ingredients
100 g sugar
60 g passion fruit purée
1 vanilla pod
10 g semi-salted butter
Total weight: 170 g
Step
Heat the fruit purée with the vanilla. Make a dry caramel.
Deglaze with the fruit purée. Add the butter and let cool.
Transfer to a piping bag.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Fill the “flower” puffs with 3 g of passion caramel, followed by
23 g of Cointreau® passion cream. Smooth the surface with an
offset spatula.
Fill the mini puffs in the same way.
Place a thin layer of «flower» jelly on top of each puff.
Pipe a 3-g circle of Cointreau® passion cream using a 4-mm nozzle.
Place a mini puff on the plate, then top with a 1.5 cm diameter
jelly. Garnish the “flower” jelly with 6 passion fruit seeds.
