Recipe Passion Fruit Religieuse

To prepare this dish

Ingredient list

Choux pastry

125 g water
125 g whole milk
2 g salt
8 g sugar
100 g Elle & Vire gourmet butter 82% fat
75 g flour
75 g flour
200 g eggs

Craquelin

45 g brown sugar
45 g sugar
90 g flour
75 g Elle & Vire gourmet butter 82% fat
yellow food colouring

Passion fruit mousseline

185 g passion fruit puree
65 g whole milk
55 g egg yolks
80 g sugar
20 g corn starch
125 g Elle & Vire gourmet butter 82% fat

Macaroon

150 g icing sugar
150 g almond powder
60 g egg whites
60 g whipped egg whites
150 g granulated sugar
yellow/orange colour

Passion fruit milk chocolate ganache

80 g passion fruit puree
60 g Excellence whipping cream 35% fat
280 g milk chocolate

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Choux pastry

   Boil the water, milk, salt, sugar and butter together. add the sifted flours. Place in bowl and add the eggs slowly until the desired consistency is obtained. Pipe on to parchment paper at 190°C / 374°f.

2. 2

   Craquelin

   Mix all ingredients together and chill. roll out very thinly between 2 pieces of parchment paper. Cut out small discs to be placed on the choux pastry puffs. Roll and cut out the desired shape.

3. 3

   Passion fruit mousseline

   Bring the passion fruit puree to a boil, add the milk and bring to a full boil. Whisk in sugar, egg yolks and starch together. temper with the milk/fruit puree and cook as a pastry cream. Remove from heat and add the diced cold butter. Hand blend and chill. When cold, whip until a light, mousseline forms.

4. 4

   Macaroon

   Heat the sugar to 118°C / 244.4°f, add to the egg whites (italian meringue). Mix icing sugar and almond powder. Add the raw egg whites and make form firm paste. Fold into the italian meringue. Bake at 150°C / 302°f for 12 mn.

5. 5

   Passion fruit milk chocolate ganache

   Boil the passion fruit puree. add the cream and bring back to a boil. Melt the milk chocolate. Make an emulsion. leave to crystallise and pipe into the macaroon.

6. 6

   Assembly

   Fill up the choux pastry puffs with the passion fruit mousseline. Place a disc of milk chocolate on the puff. Place the macaroon on the top.

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