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Recipe Step by Step
Step01
Whipped Jivara Ganache
250g whipping cream 35% fat
30g invert sugar
30g glucose
340g JIVARA LACTEE 40%
620g whipping cream 35% fat
Bring the smaller quantity of cream to a boil with the glucose and invert sugar. Slowly pour the boiling mixture onto the melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid, taking care to preserve this texture. Blend to perfect the emulsion. Add the chilled second quantity of cream and blend again. Place in the refrigerator and leave to set overnight if possible. Whip.
Step02
Tropical Crémeux
120g whipping cream 35% fat
80g passion fruit pulp
80g lime juice
80g mango pulp
40g yuzu juice
80g egg yolks
400g IVOIRE 35%
20g BEURRE DE CACAO
Make a custard with the cream, fruit juices and pulps, and the egg yolks. Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate and cocoa butter (as for a ganache) until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at over 35°C (94°F). This technique will ensure the crémeux is always smooth, even after thawing. For the perfect texture, leave the crémeux to set in the refrigerator.
Step03
Passion Fruit Jelly
15g sugar
3g pectin NH
145g passion fruit pulp
300g ABSOLU CRISTAL NAPPAGE NEUTRE
Mix the caster sugar with the pectin. Heat the pulp with the glaze and sprinkle on the sugar/pectin mixture. Bring to a boil. Pour immediately, and set aside in the refrigerator.
Step04
Almond Streuzel
110g soft brown sugar
110g all-purpose flour
110g ground almonds
110g dry butter 84% fat
Mix together the dry ingredients. Add the cold butter cut into small cubes. Place everything in the bowl of a freestanding mixer with a paddle attachment and blend until the mixture becomes sandy and then forms a dough. Pass the chilled dough through a 4mm mesh or a candissoire rack to make regular pieces. Keep chilled or frozen before baking. Bake at 150-160°C (302-320°F) until golden.
Assembly and finishing
Pour the Passion Fruit Jelly into 8cm rings and blast freeze. You can also pour it into a 2mm frame, blast freeze and then cut out into 8cm discs. For the chocolate decoration, temper some milk chocolate couverture. Roll out into a thin layer between two sheets of acetate and crinkle to make it look like tree bark. Leave to set at 17°C (62.5°F). Break into pieces and cut out hearts using a heated cutter. ASSEMBLY : Place the frozen disc of jelly on a plate. Use a 3cm daisy nozzle to pipe 3 rosettes of Whipped Ganache (around 45g). Decorate each rosette with large droplets of Tropical Crémeux, using a piping bag with a 10mm plain nozzle (around 25g). Sprinkle the streuzel around the ganache (around 10g) and place a few passion fruit seeds on the jelly. Place the pieces of “bark” on the rosettes of whipped ganache.