Passion fruit and caramel petit gâteau

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 - Gelato World Champion 2018
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. Sablée dough

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • flour T45 - 360g

    Combine butter, icing sugar, salt and almond powder
    Add eggs
    Add flour
    Cut into shapes : 14 cm x 14 cm - 10 cm x 6 cm

    Cooking time: 30 min. at 150° C

    Total weight : 827 g

  2. Passion fruit mousse

    Ingredients

    • Passion fruit crémeux - 600g
    • Whipped cream - 300g

    Combine

    Total weight : 900 g

  3. Passion fruit cremeux

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 500g
    • Egg - 375g
    • Sugar - 375g
    • Thickening - 50g
    • Butter 82% fat - 250g

    Combine sugar and thickener
    Add purée and eggs
    Boil
    Add butter
    Blend
    Pipe 20 gr in 5-cm hemispherical molds

    Total weight: 1550 g

    In this step

  4. Coconut passion fruit meringue

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 150g
    • White egg (powder) - 10g
    • Sugar - 100g
    • Maltodextrin - 50g
    • yellow coloring - 0,06g
    • Coconut (powder) - 100g

    Combine sugar, maltodextrin and coloring
    Add purée and egg whites
    Beat
    Pipe
    Sprinkle dessicated coconut
    Cooking time: 60 minutes at 100° C

    Total weight: 410.06 g

    Poids total: 410,06 g

    In this step

  5. Caramel crème brûlée

    Ingredients

    • Cream 35% fat - 450g
    • Sugar - 150g
    • Carraghenane iota - 2,25g
    • Glucose powder DE 40 - 30g
    • Egg yolk - 75g

    Heat the ecream
    Caramelize sugar
    Cook the sugar with the cream
    Add water to bring cream and sugar back to its original weight
    Cool down
    Combine carraghenane and glucose
    Add in the mix cream and sugar
    Boil
    Add egg yolk and blend

    Total weight: 707,25 g

  6. Choux pastry biscuit

    Ingredients

    • Milk 3.6% fat - 190g
    • Fine salt - 4g
    • Butter 82% fat - 45g
    • flour T45 - 90g
    • Egg - 190g
    • grapeseed oil - 60g
    • Egg white - 190g
    • Sugar - 100g

    Boil milk, salt and butter
    Remove from heat and add the flour
    Dry it out
    Add egg progressively
    Add oil
    Beat egg white and sugar
    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

  7. Passion fruit topping

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 100g
    • topping neutral - 1000g

    Combine
    Heat at 35°C
    Coat

    Total weight: 1100 g

    In this step

    Assembly and finishing

    Passion fruit topping

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