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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
35g european butter
30g confectioner's sugar
10g almond flour
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)
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)
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
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
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)
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.