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Recipe Step by Step
35g european butter
30g confectioner's sugar
10g almond flour
Combine the dry ingredients with cold cubed butter. When there are no more clumps, add the cold eggs. Mix.
Stop mixing as soon as you obtain a homogeneous paste. Refrigerate or spread immediately.
Bake at 150°C (302°F).
PASSION FRUIT INSPIRATION SHORTBREAD
150g Almond shortbread
150g crispy wheat flake cereal
150g 15390 (INSPIRATION PASSION FEVE 3KG)
In a robot coupe, crumble the cooked Almond Shortbread dough and then add the wheat flake cereal and the melted PASSION FRUIT INSPIRATION couverture.
Tip: you can use the scraps of shortbread leftover from your other baked goods.
VANILLA WHIPPED GANACHE
330g whipping cream
500g whipping cream
1 ea vanilla bean
1g lime zest
30g Glucose (DE 38/40)
30g Invert sugar
230g 8118 (OPALYS 33% FEVE 3KG)
Heat the smaller portion of cream. Infuse it with the vanilla bean and the lime zest for 20 minutes. Strain and rescale the cream.
Add the glucose and invert sugar. Slowly pour the hot mixture over the melted OPALYS 33% chocolate. Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold cream. Mix again with an immersion blender.
Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
PASSION FRUIT INSPIRATION CRÉMEUX
170g PASSION FRUIT PURÉE
8g glucose (DE 38/40)
5g powdered gelatin
310g 15390 (INSPIRATION PASSION FEVE 3KG)
335g whipping cream
Heat the passion fruit purée with the glucose until the two reach a temperature of approx. 80°C (176°F), then add the gelatin (which you have rehydrated in advance). Slowly pour this mixture over the melted PASSION FRUIT INSPIRATION couverture.
Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix in the immersion blender again. Leave to stiffen in the refrigerator
PASSION FRUIT INSPIRATION GLAZE
80g passion fruit purée
130g glucose (DE 38/40)
105g sweetened condensed milk
12g powdered gelatin
185g 15390 (INSPIRATION PASSION FEVE 3KG)
165g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
AN yellow food coloring
Use the sugar, passion fruit purée and glucose to make a syrup, then cook at 104°C (220°F). Incorporate the sweetened condensed milk and the rehydrated gelatin, then gradually pour it over the melted PASSION FRUIT INSPIRATION couverture. Immediately mix using an immersion blender to make a perfect emulsion.
Bring the ABSOLU CRISTAL to a boil, then add it to the smaller portion of water and food coloring in order to slightly accentuate its vibrant color. Mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use.
TO USE: Reheat the glaze to 32-34°C (90-95°F), then mix with an immersion blender to homogenize and to get rid of as many air bubbles as possible. Glaze.
ABSOLU CRISTAL SPRAY GLAZE
700g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water. Immediately apply using a spray gun at about 80°C (176°F).
Assembly and finishing
Make rounds of Shortbread (about 15g each) using a 6cm ring. Store in the refrigerator.Make a spiral of Crémeux on top of the Shortbread rounds (about 10g) using a piping bag with a 6mm plain round nozzle. Store in the freezer.Line your 7.5cm rings with clear acetate. Whip up the Whipped Ganache, then pour about 45g into each ring. Put the Shortbread in place, making sureto put the Crémeux on the same side as the Ganache. Freeze. Turn out, then glaze with PASSION FRUIT INSPIRATION Glaze.Use a piping bag with a 6mm round nozzle to make a spiral of Crémeux on top (about 15g). Freeze. Add a layer of ABSOLU CRISTAL Spray Glaze.Put a metal rolling pin in the freezer. Use a piping bag (without a nozzle) and some tempered PASSION FRUIT INSPIRATION to make the “lashes” and place them around the Crémeux spiral.