Choco passion bananePastry recipe
- Dark chocolate 70 % - 50g
- Butter - 120g
- Glucose - 40g
- Egg - 2
- Sugar - 80g
- Flour - 50g
- Cocoa (powder) - 10g
- Pecans (chopped - 50g
Melt chocolate, butter and glucose.
Cream eggs and sugar until slight ribbon stage then pour in the melted chocolate butter mixture.
Add the rest of the dry ingredients then pour into a square 21x21stainless mould.
Bake at 180°C for 7-8 minutes
Milk chocolate passion mousse
- Milk chocolate - 110g
- Water - 20g
- Glucose - 24g
- Gelatine (sheet) - 1
- Whipped cream - 220g
Melt milk chocolate in a bowl.
Heat passionfruit puree, water and glucose then add strained gelatine.
Pour into chocolate then fold in whipped cream.
Pour over cold chocolate brownie and leave to set before cutting.
Passionfruit banana jelly
- Frozen fruit purée 100% : Passion fruit - 160g
- Frozen fruit purée : Banana - 100g
- Water - 110g
- Sugar - 80g
- Agar agar - 2g
Heat the fruit purees with water until 60°C.
Combine sugar and agar together, then add to the puree.
Bring to a boil and continue cooking for 2 minutes then take off heat.
Plastic line a bottomless 21x21cm stainless mould and pour in the jelly mixture and leave to set before cutting into rectangles.
In this step
Assembling and decoration
Cut the brownie mousse into 3x10cm individual pieces.
Cut the fruit jelly into 2.5x9.5cm and lay on top of the entremets.
Decorate with chocolate pieces and hazelnut.