Pastry recipe
Arnaud Cadoret

Arnaud Cadoret

Currently consultant in Asia, French Chef Arnaud CADORET has been working in Seoul since 2011, as a Pastry Chef at “pâtisserie Amandier”, then as R&D director in Pastry and Chocolate for Korean gr...
  1. Chocolate biscuit


    • Almond paste - 300g
    • Caster sugar - 95g
    • Egg yolk - 150g
    • Egg - 105g
    • Egg white - 175g
    • Caster sugar - 85g
    • Flour - 70g
    • Cocoa powder - 35g
    • Cocoa paste - 70g
    • grapeseed oil - 70g

    With the paddle attachment, soften the almond paste and caster sugar in adding the egg yolks and the whole eggs, little by little. 

    Beat the mixture to the ribbon stage. 

    At the same time, whip the egg whites with the caster sugar. 

    Add the whipped egg whites to the first mixture, and then the sieved flour and cocoa powder. 

    To finish, pour the melted cocoa paste previously mixed with the grapeseed oil. 

    Spread at 1200 g for one tray. 

    Bake the biscuit in a convection oven for around 10 minutes at 180°C.

  2. Passion jelly


    • Caster sugar - 50g
    • Pectin NH - 5g

    Heat the purées to 60°C. 
    Add the caster sugar, previously mixed with the NH Pectin. 
    Bring to boil, and maintain the boil 1 minute.  
    Leave to cool, and then spread on the chocolate biscuit. 

  3. Passion fruit creamy


    • Caster sugar - 70g
    • Butter - 180g
    • Egg - 230g
    • Caster sugar - 65g
    • Mass gelatin - 33g

    Bring to the boil the purées, the first caster sugar, and the butter. 
    In the same time, mix the eggs with the second sugar, and add the gelatine mix. 
    Pour the boiling liquid over the eggs and cook at 85°C. 
    Mix with a hand held mixer. Leave to cool. 

  4. Milk chocolat mousse


    • Whole milk - 250g
    • Mass gelatin - 12g
    • Milk chocolate 40% coverage - 395g
    • Whipped cream - 510g

     Bring the milk to the boil, add gelatine mix. Pour in 3 times on the melted chocolate (red fruit and chestnut savours). Leave to cool until 35°C. 

    Add the whipped cream. 
    Pour into the rings. 

  5. Milk chocolate glaze


    • Water - 150g
    • Caster sugar - 300g
    • Glucose - 300g
    • Sweetened condensed milk - 200g
    • Mass gelatin - 120g
    • Milk chocolate 40% coverage - 210g
    • Cocoa butter - 10g
    • White chocolate - 80g

    Cook at 103°C the water, the caster sugar and the glucose. 
    Stir in the condensed milk and the gelatin mix. 
    Pour the mixture over the melted chocolates (80g white chocolate and 210g milk couverture chocolate red fruit and chestnut savours). 
    Using temperature : 35°C.


  6. Decoration

    • Neutral glaze
    • Yellow colour
    • White chocolate 
    • Cocoa butter
    • Fresh passion fruit

    Assembly and finishing


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