Passion fruit strawberry cake reinterpreted

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 / Ice-cream World Champion 2018 / Ice-cream Meilleur Ouvrier de France 2019
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Passion fruit paste

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 350g
    • Frozen fruit purée, sugar added : Pear - 250g
    • Pastry glucose syrup 40 - 140g
    • Sugar - 800g
    • Pectin - 50g
    • Tartaric acid - 10

    Dry blend sugar and pectin
    Add purées and glucose syrup
    Boil
    Add liquid tartaric acid
    Pour into frame

    Total weight: 1600g

    In this step

  2. Strawberry fruit paste

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 600g
    • Pastry glucose syrup 40 - 140g
    • Sugar - 800g
    • Pectin - 32g
    • Tartaric acid - 10g

    Dry blend sugar and pectin
    Add purée and glucose syrup
    Boil
    Add liquid tartaric acid
    Pour into frame

    Total weight: 1582g

    Mélanger à sec le sucre et la pectine
    Incorporer la purée et le sirop de glucose
    Faire bouillir
    Incorporer l'acide tartrique
    Couler en cadre gastro

    Poids total : 1582g

    In this step

  3. Strawberry meringue

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 150g
    • Egg white (powder) - 10g
    • Sugar - 100g
    • Maltodextrin - 50g
    • red coloring - 0,06g

    Combine purée, white egg and coloring
    Add sugar and maltodextrin
    Beat
    Pipe out
    Bake
    Baking time 60 minutes
    Temperature 100°C

    Total weight: 310.06g

    In this step

  4. Vanilla pain de Gênes

    Ingredients

    • Marzipan 66% - 600g
    • Egg - 400g
    • flour T45 - 50g
    • Potato starch - 50g
    • Butter 82% fat - 180g
    • Vanilla pods - 2,5g

    Heat almond paste
    Add egg slowly
    Whip with vanilla

    Sift flour and starch

    Mix
    Melt and stir in the butter

    Pour into frame

    Bake

    Baking time 15 minutes
    Temperature 180°C

    Total weight: 1482.5g

    Assembly and finishing

    Vanilla pain de Gênes

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