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Passion fruit and caramel petit gâteau

A creation by Jean-Thomas Schneider

Passion fruit and caramel petit gâteau

Sablée dough

  • 1- Butter 82% fat - 215 g
  • 2- Icing sugar - 135 g
  • 3- Fine salt - 2 g
  • 4- Almond flour - 45 g
  • 5- Egg - 70 g
  • 6- T45 flour - 360 g
Combine 1 + 2 + 3 + 4
Add 5
Add 6
Cut into shapes: 14 cm x 14 cm - 10 cm x 6 cm
Cooking time: 30 minutes at 150° C

Total weight: 827 g

Passion fruit mousse

  • 1- Passion fruit cremeux - 600 g
  • 2- Whipped cream 35% fat - 300 g
Combine 1 + 2

Total weight: 900 g

Passion fruit cremeux

Combine 3 + 4
Add 1 + 2
Boil
Add 5
Blend
Pipe 20 gr in 5-cm hemispherical molds

Total weight: 1550 g

Coconut passion fruit meringue

Combine 3 + 4 + 5
Add 1 + 2
Beat 1 + 2 + 3 + 4 + 5
Pipe
Sprinkle 6
Bake
Cooking time: 60 minutes at 100° C

Total weight: 410.06 g

Caramel crème brûlée

  • 1- UHT cream 35% fat - 450 g
  • 2- Sugar - 150 g
  • 3- Iota carrageenan - 2,25 g
  • 4- Glucose powder DE 40 - 30 g
  • 5- Egg yolks - 75 g
Heat 1
Caramelize 2
Cool 2 with 1
Add water to bring 1 + 2 back to its original weight
Cool 1 + 2 down
Combine 3 + 4
Add 3 + 4 to 1 + 2
Boil
Add 5 and blend

Total weight: 707.25 g

Choux pastry biscuit

  • 1- Milk 3.6% fat - 190 g
  • 2- Fine salt - 4 g
  • 3- Butter 82% fat - 45 g
  • 4- T45 flour - 90 g
  • 5- Egg - 190 g
  • 6- Grapeseed oil - 60 g
  • 7- Egg whites - 190 g
  • 8- Sugar - 100 g
Boil 1 + 2 + 3
Remove from heat and add 4
Dry it out
Add 5 progressively
Add 6
Beat 7 + 8
Combine both mixtures
Spread onto 60*40 baking sheet
Bake
Remove from oven, cover with film wrap until cool
Cooking time: 10 minutes at 180° C

Total weight: 869 g

Passion fruit topping

  • 1- Neutral topping - 1000 g
  • 2- Les vergers Boiron 100 % Passion fruit puree - 100 g
Mix 1+2
Heat at 35°C
Coat

Total weight: 1100 g
Passion fruit and caramel petit gâteau
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