10 g Gelatine powder
40 g Water 60 g Coco puree
40 g Water
90 g Sugar
40 g Glucose
50 g Inverted sugar
50 g Inverted sugar
Neutral glaze
200 g Water
12 g Caster sugar
6 g Pectin NH (with sucrose)
6 g Lemon juice
Passion high fruit compote
This passion fruit compote is made from purple passion fruits harvested at optimum ripeness, some of which are received fresh at our Andros facility in southern Vietnam. Lightly sweetened, it retains the characteristic passion fruit seeds, providing authentic texture and intense flavour. Its balance of freshness, acidity and exotic notes makes it an ideal solution for verrines, inserts and pastry creations seeking a distinctive fruit taste.
Whip egg whites until reach stiff peaks with sugar. Gently add all powder previously mixed together. Spread at 1,5 cm thickness in a square mould of 37 cm and 4 cm height. Sprinkle two times with icing sugar. Bake 20 minutes at 170°C.
2. Italian meringue
Heat up water to 124°C and combine with 150 g of sugar. Whip egg whites with 50 g of sugar until soft peaks form. Drizzle the hot sugar into the egg whites. Turn the whisk up to medium speed and whisk until cooled to 40°C. Set aside in a freezer covered with a cling film.
3. Exotic mousse
Bring to a boil pineapple and lime puree. Add soaked gelaine. Add the cool coco puree to cool down the mixture at 22°C. Whip the cream and mix with italian meringue. Add the cream/meringue to the first mix.
4. Exotic insert
Warm 1/3 of high fruit compotes weight at 40°C and add the sugar/pectin mix. Cook for 1 minute. Off the heat, add the high fruit compote left with lemon juice. Homogenize with a maryse and pour in a 27x37cm square mould.
5. Coconut marshamallow
Soak the gelatine with 40 g of water. Blend with coco puree. Cook at 110°C water, sugar, glucose and 50 g of inverted sugar. Add gelatin/coco mix. Pour the mixture on the inverted sugar left in the mixing bowl. Mix until obtain expected consistency. Pipe in 4 cm diameter disks lightly greased. Cover the marshamallow disk with grated coconut. After cooling, unmould and place on the bûche.
6. Neutral glaze
Heat up water to 45°C and add sugar/pectin mix. Bring to a boil. Add lemon juice and bring to a boil again. Blend then set aside and skim. Use at 70°C with a spray. Spray on the bûches.
7. Assembly
Spread an exotic mousse layer over the cooled dacquoise. Place the insert. Spread an other layer of exotic mousse and smooth the top at frame height. Divide the frame in 4 stripes. Spread a neutral glaze and add white chocolate decorations and coconut marshamallows. For the bûche on the picture: 16 little round and curved moulds have been piped with a dacquoise and exotic mousse.
A creation by
Christophe Rhedon
Meilleur Ouvrier de France in Pastry and previously of the revered Maison Lenôtre, Christophe knows his way around original, sweet creations.
