Passion fruit Pulp 3 # 3 oz.
Dark Choc 4
Milk Choc 2
# 4 oz.
# 6 oz.
to boil: cream, pulp, butter. Pour this over chocolate pistoles,
or chopped chocolates, stir to smooth. Whip yolks light while heating
sugar (with water just to make liquid) to 130°C. Pour into yolk
for pate bombe; whip to peaks. Whip cream to soft peak. Fold ganache
to cooked yolks, last fold in whipped cream.
Sugar 1 # 13 oz.
Salt 1/2 t.
Flour 9 1/2 oz.
Milk 2 1/2 qt.
Lemon Juice 4 oz.
Gelatin Sheets 3
cream: Heat cream and juice separately to boiling. Temper juice
to yolks, add in hot cream to this. Doing this will prevent from
separating; lemon juice and cream don't like each other. Finish
cooking pastry cream. Add in softened gelatin sheets. Cool.
meringue: Beat whites with sugar 2 to peaks while heating sugar
3, glucose and water to 120°C. Add in stream to whites peaked,
beat until cooled.
in pastry cream to meringue. Use as required.
Substitute all other citrus as desired for lemon: mandarin, orange,
grapefruit, etc. Also, this recipe contains a pastry cream that
tends to separate.
# 9 oz.
# 3 oz.
sugar and water to 121°C. Add this to meringue that has been
beaten to stiff peaks with sugar. Add in butter, in chunks. Note:
if pastry kitchen is very warm, use slightly cooler butter; if meringue
is very cold before adding butter or if butter has not incorporated
into meringue (large cold chunks still in buttercream) use a hand
torch around stainless steel bowl to help melt product. Of course,
only use torch as directed by manufacturer.
Puree 1000 g
Gelatin Sheets 30 g
gelatin in water. Place in double boiler with about 1/3 of the puree.
Add to melt. Add sugar to rest of puree, bring to 10°C. Add
in puree/gelatin mix. Fold in cream that has been whipped.