Passion de la maison

Passion de la maison

Level:
Difficult
Makes:
Recipe for 30 pastries

Chocolate butter dough

Used products: Chocolate butter dough

  • 360 g
    flour
  • 1 g
    Baking powder
  • 190 g
    butter
  • 120 g
    icing sugar
  • 20 g
    almond powder
  • 25 g
    DCP-22GT
  • 65 g
    eggs

Preparation: Chocolate butter dough

Blend together all ingredients.

Choux dough

Used products: Choux dough

  • 200 g
    water
  • 100 g
    butter
  • 2,5 g
    salt
  • 8 g
    Sugar
  • 150 g
    flour
  • 150 g
    eggs
  • 125 ml
    milk

Preparation: Choux dough

Boil together water and butter. Add salt, sugar and flour and let dry. Blend in the egg with the milk. Fill up the demi sphere with the pastry. Lay on top of a silpan and bake for 40 min. on 180°C.

Chutney of mango-passion

Used products: Chutney of mango-passion

  • 140 g
    mango puree
  • 60 g
    passion fruit purée
  • 30 g
    Sugar
  • 4 g
    NH pectin
  • 40 g
    Semi-Candied Orange
  • 10 g
    Cointreau

Preparation: Chutney of mango-passion

Boil together mango puree and passion puree. Blend in sugar, pectine NH, semi-candied orange and Cointreau.

Merengue

Used products: Merengue

  • 300 g
    egg whites
  • 300 g
    sugar
  • 250 g
    Flowersugar
  • 50 g
    DCP-22GT

Preparation: Merengue

Whisk together egg whites, sugar, flower sugar and Cacao Barry chocolate. Pipe the merengue into demi sphere. Bake at 120°C till dry.

Crème of goat yoghurt

Used products: Crème of goat yoghurt

  • 50 g
    mascarpone
  • 50 g
    Goat yogurt
  • 250 ml
    milk
  • 1 piece(s)
    egg yolks
  • 1 piece(s)
    Vanilla
  • 50 g
    sugar
  • 10 g
    gelatin

Preparation: Crème of goat yoghurt

Blend mascarpone with goat yogurt. Heat milk, egg yolk, vanilla, sugar and gelatin to 85°C. Mix the two batters together and store in a cool place.

Structure

Fill the pastries with the crémeux. Fill the merengue with the chutney. Put the two halfs together with a chocolate disk in between. Decorate with a demi sphere. Finish with the cream of goat yogurt and decoration.