135 g water 135 g milk 5 g sugar 5 g salt 100 g 550 g flour 800 g eggs
Choux pastry biscuit
300 g choux pastry 170 g egg whites 85 g sugar 250 g passion fruit puree
225 g 25 g glucose 25 g trimoline 200 g chocolat 55% 475 g 2 g gelatine
58 g 28 g Raw Sugar 28 g icing sugar 18 g ground almonds 70 g flour 40 g chocolat 55% 2 g fleur de sel
100 g raspberry purée 15 g sugar 4 g pectin
The recipe, step by step
In a mixer fitted with a flat beater, mix together the softened butter with the
brown sugar and the sifted flour until it comes together to form a dough.
Roll out between two clear plastic sheets, freeze then cut out circles that
are 5.5 cm in diameter.
~In a saucepan, bring the water, milk, sugar, salt and butter to the boil for 1
minute. Off the heat, add the flour then mix and dry-out on the hob for a
few seconds. In a mixer fitted with a flat beater, add the eggs gradually until
it forms a smooth dough. Pipe circles approx. 5 cm in diameter. Place the
cracker, which has been cut out and frozen in advance, on top.
TO COOK (damper open)
Pre-heat the oven to 250°C (235.4°F) with a black baking sheet already
inside and, when ready to place in the oven, take the sheet out and slide
the choux pastries on top (to imitate cooking in a deck oven).
Turn off the oven and cook for 15 minutes then turn it back on and finish
cooking for 15 minutes at 170°C (338°F).
Choux pastry biscuit
Incorporate the egg whites stiffened with the sugar into 300 g of choux
dough. Spread 550 g into a layer on a Silpat® mat and cook at 170°C (338°F)
for 15 minutes.
Cut out circles that are 5 cm in diameter.
Soak in the passion fruit purée then freeze.
Soak the gelatine. Boil the cream (1), glucose and Trimoline, add the
gelatine and pour over the chocolate then incorporate the second lot of
cream (2). Mix and leave to crystallize for 12 hours in a cold place.
Soften the butter and add the ingredients in order. Roll out into a thin layer
and cook for 15 minutes at 170°C (338°F).
Once the streusel has cooled, place in a mixer fitted with a flat beater and
let it run for a few minutes to break it into pieces.
Add the chocolate and the fleur de sel and set aside in a box.
Heat the purée to 40°C (104°F) and incorporate the sugar and pectin. Bring
to the boil then pour into a baking ring that is 18 cm in diameter.
Cut out circles 3-cm in diameter. Temper the chocolate and between two
plastic sheets, using a cutter,
Cut out one 5 cm disc and one 6 cm for each choux puff. They should be
as thin as possible.
Assembly and decoration
~Cut the base off each choux puff and turn it over. Place some streusel in the
bottom then fill with a little ganache.
Push in the sponge soaked in passion fruit purée and smooth over the top.
Put the 6 cm chocolate disc on top, place the jelly in the centre and make
a nice ball of ganache on the top. Place 6 or 7 raspberries that have been
cut in half on the tower (cut side should be visible).
Place the second 5 cm disc on the top of the raspberries and top with
another ball of ganache.
Add the finishing touches using a turntable and a size 2 Saint-Honoré
nozzle. Place a raspberry that has been cut in half on top.
Add the cream and strawberry mixture when cool.