Passion de la maison

Blend together all ingredients.

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.

Boil together mango puree and passion puree. Blend in sugar, pectine NH, semi-candied orange and Cointreau.

Heat cream, sugar and yolk. Blend in gelatin powder and water. Then add the Cacao Barry chocolate. Mix in butter.

Whisk together egg whites, sugar, flower sugar and Cacao Barry chocolate. Pipe the merengue into demi sphere. Bake at 120°C till dry.

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.

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.