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Description:

Recipes:

Paris-Rio passion fruit choux:

For 10 portions.

Exotic cream

    100% Passion fruit puree - 15 g

    Guava puree - 11 g

    100% Lime puree - 7 g

    100% Pineapple puree - 4 g

    Caster sugar - 37 g

    Eggs - 50 g

    Butter - 25 g

    Gelatine - 1/2

    Cream, 30%. - 50 g

Bring the fruit purees to the boil with the sugar then pour in the eggs and bring back to the boil, while beating with a whisk for 2 minutes. Add the butter and previously softened gelatine, mix with a hand blender until smooth for 2 minutes. Cool for 4 hours. Smooth the exotic cream and add the whipped cream.

Interior coulis for the choux

    100% Passion fruit puree - 100 g

    spicy Mango puree . - 70 g

    100% Lime puree - 50 g

    100% Pineapple puree - 20 g

    White rum - 10 g

    Sugar - 50 g

    Lime peel - 2 g

    Xantane - 3 g

Mix the fruit purees with the rum, sugar, lime peel and xantane. Blend for 5 minutes, leave to rest. The mixture will be the runny heart in the choux cream.

 

 

Passion fruit Opéra:

For 10 portions.

Coffee biscuit

    Almond powder - 113 g

    Sugar powder - 113 g

    Flour - 30 g

    Egg - 125 g

    Coffee concentrate - 25 g

    Butter - 25 g

    Egg white - 100 g

    Sugar powder - 20 g

    Melted chocolate

Mix the almonds with the icing sugar, flour, egg, coffee extract and butter. whisk the egg whites with the sugar. Add the almond mixture and mix. Spread the dough on a sheet of baking parchment and bake in a preheated oven at 180°C during 8 min. Allow the biscuit to cool. Rub with the melted chocolate.

 

Ganache

    100% Passion Fruit puree - 60 g

    Milk - 40 g

    Cream - 20 g

    Chocolate - 160 g

    Butter - 50 g

Bring the milk with the cream and passion fruit juice to a boil. Pour on the chocolate and mix until homogenous. Allow to cool to 37°C. Add the butter and mix.

Butter cream

    100% Passion Fruit puree - 125 g

    sugar powder - 300 g

    Butter - 250 g

Melt the sugar in the fruit passion juice. Allow to cool. Put the butter in a bowl of a food mixer with the whisk attached. With the food mixer running, slowly pour the juice on the butter. Continue whisking until you obtain a homogeneous mass.

Jelly

    Cream - 250 g

    Glucose - 90 g

    Sugar - 90 g

    Butter - 90 g

    Chocolate - 250 g

Bring the cream with the sugar and butter to a boil. Pour on the chocolate and mix.

Syrup

    Sugar syrup - 40 g

    Cream - 40 g

    Coffee concentrate - 13 g

    Condensed milk - 5 g

Mix all ingredients. Bring to a boil. Allow to cool.

Assembly

Cut the biscuit into 3 equal portions. Rub with the syrup. Coat 1 piece of biscuit with the ganache and place a second piece of biscuit on top. Leave to set in the fridge. Divide the butter cream into two equal parts and spread 1 part on the cake. Cover with the last piece of biscuit. Leave to set in the fridge and spread the remaining butter cream on the cake. Allow to set. Finish the cake with the glazing. Cut into desired pieces.

 

Passion Fruit Sponge Cake, peach – poppy seeds:

For 6 portions.

Passion Fruit cream

    100% Passion Fruit puree - 185 g

    Egg yolk - 90 g

    Sugar - 55 g

    Gelatine leave, soaked in cold water - 2 g

    Butter - 65 g

Whisk the sugar with the egg yolks and passion juice into a sabayon. Add the gelatine and whisk cold (37°C). Add the butter and whisk.

Poppy seeds sponge cake

    Poppy seeds - 40 g

    White sugar - 40 g

    Egg - 2

    Wheat flour - 10 g

    1 Dash olive oil

Mix the poppy seeds with the sugar. Add the eggs and flour. Mix finely. Strain and pour into a siphon. Insert 2 gas capsules on. Make an incision in the bottom of a carton cup. Fill in for 2/3 of the dough. Cook in the microwave at 900 watts for 45 seconds. Let cool on a wire rack.

Milk ice cream

    Milk - 525 g

    Milk powder - 40 g

    Sugar - 125 g

    Cream - 150 g

Mix the milk with sugar and milk powder and bring to a boil. Let cool, add the cream and turn into ice cream. Mix the milk with sugar and milk powder and bring to a boil. Let cool, add the cream and turn into ice cream.

Brown sugar tuile

    100% Passion Fruit puree - 20 g

    Brown sugar - 50 g

    Butter - 25 g

    Flour - 15 g

Mix all ingredients. Spread out on a Silpat®. Bake in a preheated oven at 180°C during 4-5 min. Cut into the desired shape. Allow to cool.

Peach

    Peach - 2

    Water - 600 g

    Sugar - 300 g

    Pod vanilla - 0,5

    Stick of cinnamon - 0,5

    Lemon peel - 0,5

Halve the peaches and remove the pit. Mix the remaining ingredients and bring to a boil. Poach the peaches in the syrup. Remove the peel and allow to cool. Cut into the desired shape.

 

Assembly

    Raspberry coulis          

    Basil

Put some sponge cake in a deep plate. Add successively some peach, cream, tuiles and a few drops raspberry coulis. Finish with the sorbet and basil leaves.

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