Professional

GUANAJA PASSIFLORE

An original recipe by Mathieu Roisin - l’Ecole Valrhona

3 steps

MAKES 10 PIECES

Recipe Step by Step

PASSIFLORA EDULIS FLAVICARPA PASSION FRUIT SORBET

225g 100% passion fruit purée
148g Water
60g Sugar
30g Glucose powder DE33
10g Dextrose
12.5g Inverted sugar
12.5g Inulin Cold
2.5g Profiber

Heat the water. At 85°F (30°C), add the sugars. At 115°F (45°C), add the stabilizers mixed with about 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup and fruit purée, then use an immersion blender to blend them.
Leave the mixture to sit for at least 4 hours. Mix and churn at 15/20°F (-6/-10°C). Store in the freezer at 0°F (-18°C).

CHOCOLATE CHOUX PASTRY

82g Mineral water
82g Whole milk
3.5g Sugar
3.5g Fine salt
75g European-style butter 84%
84g All-purpose flour
6.5g Cocoa powder
165g Eggs

Bring the water, milk, sugar, salt, and butter to a boil in a saucepan. At the same time, sift the flour and cocoa powder, pour them into the hot mixture, and dry over high heat. Remove from the heat and gradually incorporate the eggs.

CHOCOLATE CRAQUELIN BRIOCHE

55 g European-style butter
68 g Brown sugar
56 g  All-purpose flour
22 g  GUANAJA 70%

Mix the creamed butter, brown sugar, flour, and melted chocolate together.
Spread to a depth of 1mm between 2 guitar sheets, then freeze.

Assembly and finishing

To make the cocoa puff pastry, pipe out some 7g choux buns, cut the craquelin brioche into shape, and place these 3cm-diameter rounds on the choux. Bake at 340°F (170°C) for approx. 20 minutes. Store for later. For the Passiflore thins, spread a border of cocoa wafer dough into the first stencil. In a second stencil, sprinkle in the opaline. Bake for 3 minutes at 360°F (180°C). Turn out onto baking pan and peel it off before letting it cool. Place into tartlet molds and bake in the oven for a few seconds so that the heat gives the opaline the shape of its container.

To make the puff pastry, cut half of the kneaded dough into thin slices and place them back on the roll of dough. All strips must run in the same direction and stick together. Freeze for a few minutes and spread out to a depth of 3mm. Cut it into 2 × 25cm strips. Line a 7cm-diameter perforated tart ring and twist the two ends together. Bake for approx. 12 minutes at 340°F (170°C). Set aside. Before serving, reheat the glaze and glaze the choux. Check the texture of the sorbet and siphon mix.

Plating

On a plate, place a ring of puff pastry, 8g of streusel, 20g of passion fruit sorbet (using a piping bag), and 25g of Guanaja foam, then smooth with a small angled spatula. Add a pinch of Ethiopian passion berry pepper and fleur de sel. Add two opalines and a choux to finish the dessert.