Exotic tendresse

passion fruit

Purée fruits de passion surgelés bac 1 kg

Ingredients

Molten coconut cake

112g Almond powder
112 g Grated coconut
176 g Brown sugar 1
62 g Egg whites 1
102 g Egg yolks
40 g Icing sugar
1 g Salt
188 g Buter
106 g All-purpose flour
6 g Backing power
252 g Egg whites 2
37 g Brown sugar 2

Exotic confit

400 g Mango puree
400 g Banana puree
120g Passion fruit puree
14 g NH Pectin 325
126 g Caster sugar
25 g St Germain® liqueur
12 g Gelatin mass (fish)

Light coconut mascarpone cream

90 g Gelatin mass

500 g Liquid cream
200 g Coconut puree 1
150 g Caster sugar
202 g Mascarpone
150 g Coconut puree 2

Fruit brunoise

100 g Mango
100 g Pineapple
1/4 Lime zests
1/4 Fresh passion fruit
30 g Exotic confit
15 g Neutral glaze

Coconut coating

500 g White chocolate
40 g Cocoa butter
30 g Seed grapes oil
Sq Grated coconut

Sweetened passion fruit puree

Thanks to our fruit sourcing expertise and close relationships with growing regions, we select passion fruits with a particularly balanced flavour profile. Made from a blend of yellow and purple passion fruits, this sweetened puree combines aromatic intensity, freshness and complexity with a perfectly controlled acidity. Its exotic flavour and vibrant aromatic profile make it an essential ingredient for sorbets, desserts, mousses, beverages and pairings with chocolate, tropical fruits and dairy-based creations.

Discover our Sweetened puree 90% product range

Preparation steps

1. Molten coconut cake

In a stand-mixer, fitted with the paddle attachment, rub in together almond power, gratted coconut, brown sugar 1, egg whites, egg yolks, icing sugar and salt. Add the butter previously melted and cooled down. Whip the egg whites 2 with brown sugar 2 then gently fold into the first mixture. Add the flour with baking powder previously sieved. Spread on a baking sheet with edges that measures 40/60cm. Bake at 170°C for 16 minutes.

2. Exotic confit

Heat the fruit purees at 40°C. Add sugar previously mixed pectin. Bring to a boil for 1 minute then add gelatin mass. Cool down at 4°C then mix adding the St Germain® liqueur.

3. Light coconut mascarpone cream

Heat the first part of coconut puree with sugar at 60°C. Add the gelatin mass and mascarpone. Mix and allow to cool down at 4°C. Whip with an electric whisk gently adding the second part of coconut puree.

4. Fruit brunoise

Finely dice the mango and pineapple then add the lime zests and passion fruit seeds. Gently fold in with exotic confit and neutral glaze.

5. Coconut coating

Melt the white chocolate, cocoa butter and seed grapes oil. Coat each little cakes then sprinkle grated coconut.

A creation by

Alexis Beaufils

Alexis Beaufils, Pastry Chef at the Brach hotel in Paris who won the International Confectionary Art Competition in 2022 alongside Florence Lesage. He is graduated from Versailles CFA and started as apprentice at Dalloyau then Pastry Sous-Chef Junior for Yann Brys. He also worked as Pastry Sous-Chef at Ledoyen Pavillon and Mandarin Oriental.

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