Petit Gateau Passion Fruit
Embark on a culinary journey of exquisite flavours with our Petits Gateaux. Indulge in the nutty allure of pistachio combined with tropical passion fruit puree.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| passion fruit puree | 200 |
| ovablanca (meringue powder) | 200g |
| whole egg | 105g |
| egg yolk | 55g |
| sugar | 160g |
| pistachio powder | 110g |
| flour | 25g |
| vanilla pod | 1 |
| melted butter | 55g |
| egg white | 40g |
| gelatine mass | 9g |
| butter | 40g |
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Pistachio financier
65g whole egg - 25g egg yolk - 90g sugar - 110g pistachio powder - 25g flour - 1 vanilla-pod - 55g melted butter - 40g egg white - 40g sugar
Whip the egg white and sugar. Mix the whole egg, egg yolk, sugar, pistachio powder, flour and vanilla-pod. Add the melted butter. Add the meringue. Bake for 25min at 180°C.
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Passion fruit crémeux
100g passion fruit puree - 40g whole egg - 30g egg yolk - 30g sugar - 9g gelatine mass - 40g butter
Heat the passion fruit puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine mass and cool down until 38°C. Add the butter (at room temperature) and mix.
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Passion fruit meringue
100g passion fruit puree - 200g ovablanca (meringue powder)
Whip all ingredients for 5min in a kitchen machine.
