Featured
Fold in the flour and egg yolks.
Refrigerate, roll out to 3mm, 6cm in diameter and bake on Silpain at 160°C.
Beat the egg whites and firm with the caster sugar.
Fold into the first mixture and add the cold melted butter.
Spread on ½ a 40cm x 30cm Flexipan sheet and bake at 180°C 15-20 minutes.
Cut out 5cm-diameter disks.
Bring to the boil, add the purees and Passoa then keep boiling.
Then add the remaining sugar mixed with pectin and pour out at 4°C onto a film.
Mould into domed Flexipan mold of 4cm in diameter.
Add the egg yolks beaten until pale yellow and cook at 85°C.
Pour over the bloomed gelatin and the ivory couverture.
Mix, cool to 35°C and pour out to 30g per portion.
Strain and add the cocoa butter.
Heat and pour over the couverture and bloomed gelatin.
Cool to 23°C and add the whipped single cream.
Fill the domes with 30g of mousse.
Add the Passoa and cool. Mix before use.
Pipe out around 7g onto the soft banana sponge disks.
At 35°C, dip the cooled cream disks.
Pineapple and passion pearl
For 12 portions.
Shortbread
Soft banana sponge
Pineapple and passion fruit compote with Passoa
Vanilla cream
Vanilla white chocolate mousse
Exotic compote
Rocher mixture
Passion fruit topping
Soft banana sponge
Pineapple and passion fruit compote with Passoa
Vanilla cream
Vanilla white chocolate mousse
Exotic compote
Rocher mixture
Passion fruit topping
Shortbread
- Butter - 100 g
- T55 plain flour - 125 g
- Icing sugar - 55 g
- Egg yolks - 8 g
- Lemon peel - 1/2
- Orange peel - 1/2
- Fine sea salt - 2 g
- Vanilla pod - 1/2
Fold in the flour and egg yolks.
Refrigerate, roll out to 3mm, 6cm in diameter and bake on Silpain at 160°C.
Soft Banana Sponge
- Les vergers Boiron 100% Banana Puree - 98 g
- Raw marzipan - 122 g
- Eggs - 90 g
- Egg yolks - 8 g
- Flour - 13 g
- Muscovado sugar - 13 g
- Butter - 28 g
- Egg whites - 25 g
- Caster sugar - 5 g
Beat the egg whites and firm with the caster sugar.
Fold into the first mixture and add the cold melted butter.
Spread on ½ a 40cm x 30cm Flexipan sheet and bake at 180°C 15-20 minutes.
Cut out 5cm-diameter disks.
Pineapple and passion fruit compote with Passoa
- Les vergers Boiron 100% Pineapple Puree - 50 g
- Les vergers Boiron 100% Passion fruit Puree - 25 g
- Victoria pineapple - 250 g
- Water - 75 g
- Vanilla pod - 1/2
- Caster sugar - 75 g
- Passoa - 15 g
- Pectin NH 325 - 5 g
Bring to the boil, add the purees and Passoa then keep boiling.
Then add the remaining sugar mixed with pectin and pour out at 4°C onto a film.
Mould into domed Flexipan mold of 4cm in diameter.
Vanilla cream
- Milk - 100 g
- Single cream - 100 g
- Vanilla pod - 1
- Egg yolks - 31 g
- Caster sugar - 20 g
- Gelatin powder - 3 g
- Water - 18 g
- Zephyr couverture - 116 g
Add the egg yolks beaten until pale yellow and cook at 85°C.
Pour over the bloomed gelatin and the ivory couverture.
Mix, cool to 35°C and pour out to 30g per portion.
Vanilla white chocolate mousse
- Single cream - 150 g
- Cocoa butter - 17 g
- Zéphyr couverture - 153 g
- Gelatin powder - 3.5 g
- Water - 22 g
- Vanilla pod - 1
- Whipped single cream - 153 g
Strain and add the cocoa butter.
Heat and pour over the couverture and bloomed gelatin.
Cool to 23°C and add the whipped single cream.
Fill the domes with 30g of mousse.
Exotic compote
- Les vergers Boiron 100% Mango Puree - 125 g
- Les vergers Boiron 100% Banana Puree - 30 g
- Les vergers Boiron 100% Passion fruit Puree - 28 g
- Passoa - 15 g
- Caster sugar - 38 g
- Pectin NH 325 - 4 g
Add the Passoa and cool. Mix before use.
Pipe out around 7g onto the soft banana sponge disks.
Rocher mixture
- Zéphyr couverture - 500 g
- Cocoa butter - 25 g
- White cocoa butter - 25 g
- Grapeseed oil - 30 g
- Roasted grated coconut - 50 g
At 35°C, dip the cooled cream disks.
Passion fruit topping
- Les vergers Boiron 100% Cocktail Puree - 50 g
- Neutral glaze - 500 g
- Vanilla pod - 1/2
- Glucose - 50 g
- Water - 50 g
- Yellow colouring
Decoration
Whirl in ivory couverture, 8cm of diameter disks of white chocolate, silver leaf.