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Made with PASSION FRUIT INSPIRATION
An original recipe by David Briand, l'École Valrhona Pastry ChefMakes eight 16 x 4cm entremets.7 steps
Recipe Step by Step
ALMOND SHORTCRUST PASTRY
105g wheat flour
40g confectioner's sugar
55g european butter
As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly.
Spread out or store in the refrigerator.
Bake at 150°C (300°F) until it takes on an attractive golden color.
PASSION FRUIT PRESSED SHORTCRUST
240g Almond Shortcrust Pastry
200g crispy wheat flake cereal
240g PASSION FRUIT INSPIRATION
Mix with the melted PASSION FRUIT INSPIRATION and crispy wheat flake cereal, then press it down but do not crush it. Store in the refrigerator.
ALMOND PRALINÉ BISCUIT
115g invert sugar
120g almond flour
175g 60% ALMOND PRALINE
200g pastry flour
12g baking powder
200g whipping cream
115g clarified butter
Add the almond flour, praliné and sifted flour (which you have mixed in advance with the baking powder).
Pour in the cream and clarified butter at a temperature of 45-50°C (115-120°F).
Leave in the refrigerator for a few hours.
Pour the mixture into a frame and bake it at 180°C (355°F) for approx. 12 minutes.
Pour out 1400g per 40 x 60cm frame.
PASSION FRUIT JELLY
6g pectin NH
265g passion fruit purée
145g mango purée
Heat the purée to 40°C (105°F) and incorporate the sugar and pectin mixture. Boil. Add the rehydrated gelatin.
PASSION FRUIT CARAMEL
205g passion fruit purée
105g mango purée
2 ea vanilla beans
120g whipping cream
125g european butter
Use the sugar to make a caramel, then deglaze with the hot cream.
Add the warm purée. Cook at 112°C (235°F).
Add the butter, mix using an immersion blender and store in the refrigerator.
ALMOND INSPIRATION MOUSSE
445g whole milk
90g egg yolks
530g unsweetened crème anglaise
885g ALMOND INSPIRATION
795g whipping cream
Heat to 84-85°C (185°F). Add the rehydrated gelatin to the warm, strained crème anglaise.
Gradually pour onto the melted ALMOND INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is smooth, check the temperature is at 27°C (80°F) and add the frothy whipped cream.
Pour immediately and freeze.
PASSION FRUIT INSPIRATION GLAZE
28g powdered gelatin
140g water for the gelatin
310g glucose syrup
250g sweetened condensed milk
435g PASSION FRUIT INSPIRATION
400g ABSOLU CRISTAL NEUTRAL GLAZE
AN yellow food coloring
Use the sugar, water and glucose to make a syrup, then cook at 104°C (220°F).
Incorporate the sweetened condensed milk and the melted gelatin, then gradually pour the mix out over the melted PASSION FRUIT INSPIRATION. Mix using an immersion blender.
Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and yellow food coloring, and mix again using an immersion blender. Store in the refrigerator.
Leave to set for 12 hours.
Reheat the glaze to 32-34°C (90-95°F) before you use it.
Mix using an immersion blender and use it to ice your dessert.
Assembly and finishing
Prepare the Jelly, Passion fruit Caramel, Glaze and Biscuit. Bake the Biscuit and leave it to cool, then cut out 14cm disks.Make the Pressed Shortcrust and spread it into 14cm rings. Use a piping bag without a nozzle to pipe a spiral of 65g of Passion Fruit Caramel onto the Pressed Shortcrust. Cover with a Biscuit disk. Then spread on 70g of Passion Fruit and Mango Jelly and freeze.Turn out the inserts, then make the Mousse. Pour 280g into each ring, then place the insert in the center – Remember, you are assembling your dessert upside down.Spread some tempered ALMOND INSPIRATION between two transfer sheets.Before it completely sets, cut out rings using one 16cm cutter and another 12cm cutter. Curve them slightly and leave them to set. Turn out then ice your desserts. Decorate (see photo).