Entremets

PASSION FRUIT FILO

Made with PASSION FRUIT INSPIRATION

An original recipe by David Briand, L'École Valrhona Pastry ChefMakes 24 desserts (7.5cm)

6 steps

Recipe Step by Step

01

ALMOND SHORTBREAD

75g flour
35g european butter
30g confectioner's sugar
10g almond flour
0.5g salt
15g eggs

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).

02

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.

03

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.

04

PASSION FRUIT INSPIRATION CRÉMEUX

170g PASSION FRUIT PURÉE
8g glucose (DE 38/40)
5g powdered gelatin
25g water
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

05

PASSION FRUIT INSPIRATION GLAZE

80g passion fruit purée
105g sugar
130g glucose (DE 38/40)
105g sweetened condensed milk
12g powdered gelatin
60g water
185g 15390 (INSPIRATION PASSION FEVE 3KG)
165g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
16g water
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.

06

ABSOLU CRISTAL SPRAY GLAZE

700g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
70g water

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.