White passion Recipe by chef Paul Gardin

white-passion

For 1 cake) Requires doughnut-shaped mould or Rings of 200 mm and 80 mm (80 for the centre)

INGREDIENTS (DACQUOISE)

  • 105 g almond powder
  • 115 g icing sugar
  • 115 g egg whites
  • 20 g sugar

METHOD

  1. Sift the almonds and the icing sugar together.
  2. Whip up the egg whites and the sugar to soft pick a meringue.
  3. Mix carefully both of the above and spread into the mould.
  4. Bake at 170°C for 20 min and leave to cool.

INGREDIENTS (CRISPY CRUNCH)

  • 55 g praliné paste
  • 40 g Intense 35 Belgian milk couverture chocolate
  • 45 g Crispy Crunchies
  • 5 g cacoa butter

METHOD

  1. In a bain-marie, melt the Intense 35 Belgian milk couverture chocolate, the praliné paste and the cocoa butter.
  2. Once the chocolate reaches 50°C, add the Crispy Crunchies.
  3. Spread over the almond dacquoise.

INGREDIENTS (WHITE CHOCOLATE WHIPPED GANACHE)

  • 340 g whipping cream
  • 180 g Obsession 30 Belgian white chocolate
  • 425 g cream
  • 2 vanilla sticks
  • 2.5 g gelatine

METHOD

  1. Infuse the vanilla into the cream and bring to a boil.
  2. Pour onto the Obsession 30 Belgian white chocolate and strain.
  3. Add the gelatine and chill for at least 4 hours before use.

INGREDIENTS (MANGO/PASSION JELLY)

  • 100 g mango puree
  • 100 g passion puree
  • 30 g sugar
  • 10 g lemon juice
  • 4 g gelatine

METHOD

  1. In a pan, mix the purees and the sugar and bring to a boil.
  2. Out of fire, add the gelatine and the lemon juice.
  3. Pour into the mould and put in a chiller then once hardened, transfer to a blast freezer.

INGREDIENTS (LIMECURD)

  • 80 g eggs
  • 90 g sugar
  • 1.5 lime zests
  • 45 g lime
  • 45 g yuzu
  • 120 g softened butter
  • 1 g gelatine

METHOD

  1. In a bowl, mix the eggs, the sugar, the zests and the juices.
  2. Whisk and cook in a bain-marie until reaching 83°C while mixing from time to time.
  3. Out of the bain-marie, add the gelatine.
  4. While reaching 40°C, add the softened butter and mix.
  5. Mould on top of the jelly (same mould).

INGREDIENTS (WHITE GLAZING)

  • 80 g water
  • 150 g sugar
  • 150 g glucose
  • 100 g condensed milk
  • 12 g gelatine
  • 180 g Obsession 30 Belgian white chocolate
  • 2 g titanium dioxide powder

METHOD

  1. Bring to a boil the water, the sugar and the glucose.
  2. Cook at 106°C.
  3. Then out of fire, add the gelatine and the condensed milk.
  4. Pour onto the Obsession 30 Belgian white chocolate.
  5. Add titanium powder and mix by hand.
  6. Leave to rest for 24 hours. (Use at 32/35°C on a frozen cake).

INGREDIENTS (WHITE GLAZING)

  • 600 g Tempered Obsession 30 Belgian white chocolate

METHOD

  1. Temper and colour your white chocolate.
  2. Cut your acetate sheet (making sure it’s long enough to circle the whole ring).
  3. Spread the chocolate evenly.
  4. Once the chocolate starts crystallising, using a toothpick, cut out to make the desired shape and quickly set the chocolate around the ring.
  5. Add titanium powder and mix by hand.
  6. Once ready, carefully remove the acetate sheet and pull out the top part.

ASSEMBLING

  1. Whip up the ganache using a whisk.
  2. In the ring, on top of the Crispy Crunchies, pipe one layer of whipped ganache and cover the sides of the ring using a small palate knife.
  3. Insert your ring of jelly and curd (curd facing up) and fill up until the top with the whipped ganache.
  4. Leave to rest in the chiller for an hour, then blast freeze.
  5. Unmould and glaze straight away (ensure the glazing is already tempered at 35°C).
  6. Decorate with glazed strawberries, raspberries, crushed pistachios, dry raspberry and passion fruit chunks, microgreens.
  7. Arrange the chocolate deco.

  1. White glaze
  2. Whipped ganache
  3. Yuza curd
  4. Passion jelly
  5. Feuillantine
  6. Dacquoise
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