Vanilla and passion fruit entremet… a delicious and very simple dessert to prepare.
In fact, the dessert includes only 3 recipes: a soft vanilla biscuit, a passion fruit custard and a fluffy vanilla Bavarian cream.
Three different textures for 2 flavors that blend perfectly: the sourness of passion fruit and the enveloping flavor of vanilla.
A dessert that I recommend you to prepare as soon as possible.
You will not be disappointed.
Vanilla and passion fruit entremet
Ingredients
Vanilla biscuit
- 1.5 medium (75 g) whole eggs, room temperature
- 2 tbsp (30 g) superfine granulated sugar
- 1 tbsp + 1 tsp (25 g) honey
- 1/4 cup (35 g) pastry flour
- 1/3 cup (30 g) almond flour
- 1/2 tsp (2 g) baking powder
- 2 tbsp (30 g) heavy cream
- 2 tbsp (25 g) melted unsalted butter, warm
- Seeds from 1/2 vanilla pod
- 1 tsp vanilla extract
- Pinch of salt
White chocolate and vanilla bavarian cream
- 3.2 oz (90 g) custard*
- 2.5 oz (70 g) white chocolate 35%, Ivoire Valrhona
- 1/2 cup less 2 tsp (110 g) whipping cream
- 2.6 g gelatin, 200 bloom (sheets or powder)
- Seeds from 1 vanilla pod
Custard*
- 5 tbsp (65 g) whole fat milk
- 13 tsp (65 g) whipping cream
- 1.5 medium (25 g) egg yolks
- 1 tbsp (15 g) superfine granulated sugar
Passion fruit crémeux
- 8 oz (230 g) passion fruit custard*
- 3.7 oz (105 g) Inspiration Passion chocolate, Valrhona
- 2 tsp (25 g) diced cold unsalted butter
- 2.5 g gelatin, 200 bloom (sheets or powder)
Passion fruit custard*
- 1/2 cup (125 g) passion fruit puree
- 2.5 medium (125 g) whole eggs
- 3 tbsp (45 g) superfine granulated sugar
White chocolate mirror glaze
- 3 tbsp + 2 tsp (53 g) water
- 1/2 cup (100 g) superfine granulated sugar
- 3.5 oz (100 g) glucose syrup
- 3 tbsp + 1 tsp (67 g) sweetened condensed milk
- 3.5 oz (100 g) white chocolate 34%, ZĂ©phyr Cacao Barry
- 6 g gelatin, 200 bloom (sheets or powder)
- White colouring powder
Extra
- Tempered chocolate decorations
- Gold leaf
Instructions
Vanilla biscuit
Heat fan oven at 302 F - 150°C.
On a baking tray, lay a greased silicone mat and an 8 inches (20 cm) pastry ring and set aside.
In mixing bowl, whit a hand whisk, whisk vigorously whole eggs with sugars and vanilla (seeds and extract).
In 2 batches, add sifted powders and combine with a whisk.
Then, add the melted butter and whipping cream
Pour the mixture in a pastry bag and pipe all the mixture in the prepared ring.
Bake for 17 minutes.
Let completely cool and with a 7 inches (18 cm) pastry ring, cut a disc from the vanilla biscuit.
Set aside to assemble.
White chocolate and vanilla bavarian cream
Soak gelatin in cold water.
Melt chocolate with vanilla seeds.
In a mixing bowl, combine egg yolks with sugar.
Pour over hot milk and cream and cook, stirring constantly, until the mixture reaches 180F - 82°C.
Strain and weigh the required amount of custard.
Add gelatin and mix to combine.
Pour over the melted chocolate in 3 batches and mix well to combine with a rubber spatula.
Whip the cream until soft peaks form and combine the 2 mixtures.
Pour 210 g of bavarian cream inside a 7 inches mould (1.2 inches in high) and refrigerate for at least 60 minutes.
Passion fruit crémeux
Soak gelatin in cold water.
Melt the chocolate.
In a mixing bowl, combine passion fruit puree with sugar and eggs.
On a low heat, stirring constantly, cook until the mixture thickens (do not overcook).
Strain and weigh the required amount of passion fruit custard.
Add gelatin and stir to combine.
Pour in 3 batches the hot custard over the melted chocolate and stir to combine.
Then, pour the custard into a jar and with a hand blender, blend the mixture until shiny.
Add gradually the diced butter and blend the mixture until smooth and silky.
When the temperature is about 104F - 40°C, pour 280 g of crémeux over the vanilla bavarian cream and smooth the surface with a spatula if necessary.
Immediately, lay on top the vanilla biscuit, press a little and refrigerate for about 3 hours, then, freeze for about 24/36 hours.
White chocolate mirror glaze
Soak gelatin sheets in cold water.
In a pitcher, pour sweetened condensed milk and chopped chocolate.
Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Pour the syrup into the pitcher, add winged gelatin sheets and mix with a hand blender until smooth and shiny, for at least 2 minutes.
Refrigerate overnight.
To serve
Remove the entremet from the mould and place on a wire rack.
Heat and blend the mirror glaze and use at 85-95F - 30/35°C.
Glaze the dessert, decorate with tempered chocolate decorations and gold leaf.
Refrigerate for about 6 hours before serving.
Enjoy.
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