Passion de la maison

Chocolate butter dough

Ingredients Preparation
  • 360g
    flour
  • 1g
    Baking powder
  • 190g
    butter
  • 120g
    icing sugar
  • 20g
    almond powder
  • 25g
    Plein Arôme
  • 65g
    eggs

Blend together all ingredients.

Choux dough

Ingredients Preparation
  • 200g
    water
  • 100g
    butter
  • 2,5g
    salt
  • 8g
    Sugar
  • 150g
    flour
  • 150g
    eggs
  • 125ml
    milk

Boil together water and butter. Add salt, sugar and flour and let dry. Blend in the egg with the milk. Fill up the demi sphere with the pastry. Lay on top of a silpan and bake for 40 min. on 180°C.

Chutney of mango-passion

Ingredients Preparation
  • 140g
    mango puree
  • 60g
    passion fruit purée
  • 30g
    Sugar
  • 4g
    NH pectin
  • 40g
    Semi-Candied Orange
  • 10g
    Cointreau

Boil together mango puree and passion puree. Blend in sugar, pectine NH, semi-candied orange and Cointreau.

Cremeux

Ingredients Preparation
  • 180ml
    40% cream
  • 30g
    sugar
  • 115g
    yolk
  • 1,5g
    Gelatin powder (fish)
  • 10ml
    water
  • 40g
    Fleur de Cao™
  • 20g
    butter

Heat cream, sugar and yolk. Blend in gelatin powder and water. Then add the Cacao Barry chocolate. Mix in butter.

Merengue

Ingredients Preparation
  • 300g
    egg whites
  • 300g
    sugar
  • 250g
    Flowersugar
  • 50g
    Plein Arôme

Whisk together egg whites, sugar, flower sugar and Cacao Barry chocolate. Pipe the merengue into demi sphere. Bake at 120°C till dry.

Crème of goat yoghurt

Ingredients Preparation
  • 50g
    mascarpone
  • 50g
    Goat yogurt
  • 250ml
    milk
  • 1piece(s)
    egg yolks
  • 1piece(s)
    vanilla
  • 50g
    sugar
  • 10g
    gelatin

Blend mascarpone with goat yogurt. Heat milk, egg yolk, vanilla, sugar and gelatin to 85°C. Mix the two batters together and store in a cool place.

Structure

Fill the pastries with the crémeux. Fill the merengue with the chutney. Put the two halfs together with a chocolate disk in between. Decorate with a demi sphere. Finish with the cream of goat yogurt and decoration.

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