Passion de la maison

Created by

Jurgen Baert

level 1

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Recipe components

Chocolate butter dough

Preparation	Ingredients
Preparation Blend together all ingredients.	Ingredients 360g flour 1g Baking powder 190g butter 120g icing sugar 20g almond powder 25g Plein Arôme 65g eggs

Choux dough

Preparation	Ingredients
Preparation Boil together water and butter. Add salt, sugar and flour and let dry. Blend in the egg with the milk. Fill up the demi sphere with the pastry. Lay on top of a silpan and bake for 40 min. on 180°C.	Ingredients 200g water 100g butter 2g salt 8g Sugar 150g flour 150g eggs 125ml milk

Chutney of mango-passion

Preparation	Ingredients
Preparation Boil together mango puree and passion puree. Blend in sugar, pectine NH, semi-candied orange and Cointreau.	Ingredients 140g mango puree 60g passion fruit purée 30g Sugar 4g NH pectin 40g Semi-Candied Orange 10g Cointreau

Cremeux

Preparation	Ingredients
Preparation Heat cream, sugar and yolk. Blend in gelatin powder and water. Then add the Cacao Barry chocolate. Mix in butter.	Ingredients 180ml 40% cream 30g sugar 115g yolk 1g Gelatin powder (fish) 10ml water 40g Chocolate Dark Couverture - Fleur de Cao™ 70% - pistols - 20kg bag 20g butter

Merengue

Preparation	Ingredients
Preparation Whisk together egg whites, sugar, flower sugar and Cacao Barry chocolate. Pipe the merengue into demi sphere. Bake at 120°C till dry.	Ingredients 300g egg whites 300g sugar 250g Flowersugar 50g Plein Arôme

Crème of goat yoghurt

Preparation	Ingredients
Preparation Blend mascarpone with goat yogurt. Heat milk, egg yolk, vanilla, sugar and gelatin to 85°C. Mix the two batters together and store in a cool place.	Ingredients 50g mascarpone 50g Goat yogurt 250ml milk 1piece(s) egg yolks 1piece(s) vanilla 50g sugar 10g gelatin

Structure

Fill the pastries with the crémeux. Fill the merengue with the chutney. Put the two halfs together with a chocolate disk in between. Decorate with a demi sphere. Finish with the cream of goat yogurt and decoration.