Inspiration Amande & Passion Fruit PISTACHIO PAIN DE GENE 65% Almond Paste Whole Eggs All Purpose Flour Baking Powder Melted Butter Pure Pistachio Paste
320 G 325 G 60 G 4G 100 G 80 G
Add gradually the eggs to the almond paste, add the pistachio paste and mix at high speed until a nice ribbon is obtain. Add the sifted flour combined with the baking powder and bake at 160°C/320°F.
VALRHONA INSPIRATION PASSION FRUIT CREMEUX Passion Fruit Puree Glucose Syrup Silver Gelatin Sheets Passion Fruit Inspiration (10481901) Whipped Cream
100 G 5G 3G 155 G 200 G
Bloom the gelatin in cold water. Warm up the passion fruit puree with the glucose syrup, add the gelatin and pour over the chocolate and mix well. Fold the whipping cream. Cast in desired flexipan.
LIGHT MOUSSE INSPIRATION AMANDE Whole Milk Silver Gelatin Sheets Inspiration Amande (10481899) Whipped Cream
190 G 8G 360 G 375 G
Bloom the gelatin in cold water. Bring the milk to a simmer, add the bloomed gelatin and pour over the chocolate in several steps to create a nice emulsion. Fold in the whipping cream and cast in flexipan.
RASPBERRY COULIS Absolu Cristal Miroir Raspberry Puree
100 G 100 G
FINAL ASSEMBLY Construct as illustrated below
Warm up the absolu cristal. Bring to a simmer the raspberry puree- Combine the both ingredients together and mix with the immersion blender.