Recipe CHOCOLATE PASSION

To prepare this dish

Ingredient list

COCOA CHIFFON CAKE

200 g grape seed oil
30 g honey
237 g egg yolks
225 g egg whites (1)
148 g strong flour (T45, approximately 14% protein)
40 g corn starch
40 g cacao powder
3 g baking powder
462 g egg whites (2)
275 g sugar
SQ water-soluble red colouring

PASSION FRUIT CARAMEL

56 g Finesse 25% fat
93 g passion fruit puree
56 g mango puree
2 g fresh mint
2 g sichuan pepper
93 g sugar
23 g glucose syrup
209 g white chocolate 33%
42 g Elle & Vire gourmet butter 82% fat

FINESSE MILK CHOCOLATE MOUSSE

954 g Finesse 25% fat
424 g milk chocolate 40%
21 g gelatin mass

GELATINE MASS

3 g powdered 200-bloom gelatine
18 g water

DECORATIVE PASSION FRUIT GLAZE

400 g hot neutral glaze
80 g passion fruit juice
SQ soluble yellow colouring
SQ water-soluble red colouring
20 g passionfruit seeds

Elle & Vire products used

Finesse 25% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   COCOA CHIFFON CAKE

   In a food processor, combine the oil, honey, egg yolks and whites (1) until it reaches 45°C. Add the sifted-together flour, cocoa powder, cornstarch and baking powder. Blend again. Beat the egg whites (2) with the sugar and red colouring. Fold into the first mixture.

2. 2

   PASSION FRUIT CARAMEL

   Bring Finesse to a boil, add the fruit purées and infuse with the chopped mint leaves and Sichuan pepper for 10 minutes. Strain. Prepare a blond caramel with the sugar and glucose. Deglaze with the hot liquid. Pour over the white chocolate and stir to combine. At 40°C, add the Elle & Vire Professionnel® Gourmet Butter, then blend using a hand mixer. Store in the refrigerator.

3. 3

   FINESSE MILK CHOCOLATE MOUSSE

   Bring 318 g of Finesse to a boil. Add the hydrated gelatin mass. Pour over the partially melted milk chocolate and blend using a hand mixer to emulsify well. At 40°C, fold into the whipped 636g of Finesse Cream.

4. 4

   GELATINE MASS

   Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.

5. 5

   DECORATIVE PASSION FRUIT GLAZE

   Bring the hot glaze and passion fruit juice to a boil. Adjust the colour. Add the seeds.

6. 6

   ASSEMBLY

   Spread 2x700 g of cocoa chiffon cake on 2 Silpat® mats using 35.5x55 cm frames. Remove the frames. Bake on a doubled baking tray in a 150°C convection oven for approximately 25 minutes (damper closed). Remove from the oven, place on racks and let cool.

   Cut out 25 strips of sponge measuring 4x 18cm and cut out 50 discs measuring 4.5 cm in diameter. Line Ø6.5 cake rings with acetate strips then line with the sponge strips (crumb side outwards).

   Pipe out 15 g of passion fruit caramel using a 10 mm plain nozzle on half of the sponge disks then freeze.

   In each ring, pipe 15 g of milk chocolate mousse then position an insert disc (caramel side down). Pipe another 15 g of mousse and finish with a disc of sponge (crumb side up) and put in the freezer. Set aside the rest of the mousse in the refrigerator.

   Remove the rings and turn over the cakes. Stir the remaining milk chocolate mousse with a rubber spatula and pipe out a crown using a piping bag cut on an angle. Make a depression in the centre using a warm Ø2 cm melon baller. Fill the centre with the decorative passion fruit glaze.

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