Home > Recipes > Pastry > Entremets > Millefeuilles with passion fruit, white chocolate and raspberries
Millefeuilles with passion fruit, white chocolate and raspberries
Ingredients:
- Mycryo® cocoa butter
- White chocolate Blanc Satin™
Passion fruit cream
Top the shortbreads with passion fruit cream and white chocolate
cream.
Add fresh raspberries and a caramelised Arlette caramelised
on top.
Finish with some gold leaf
| Preparation | Ingredients |
| Bring to a boil
|
45 g passion fruit pulp
80 g sugar 90 g eggs 65 g cold butter |
| Add | 55 g Mycryo® cocoa butter |
| Blend and strain | |
| Leave to cool down to 20°C | |
| Add | 280 g whipped cream |
White Chocolate Cream
| Preparation | Ingredients |
| Make a pastry cream with | 125 g full cream milk
15 g sugar 10 g powdered cream 40 g egg yolks |
| After cooking, add | 15 g Mycryo® cocoa butter
150 g white chocolate Blanc Satin™ |
| When the preparation reaches 30°C, add | 340 g frothy whipped cream |