Search

Show all results
  1. Belcolade
  2. Recipes
  3. Passion Plumage
Sustainable cocoa
Improve taste
Patisserie & Dessert
Mousse
Spring
Easter
Summer

PASSION PLUMAGE

Complexity level  

CT BCPNG

Composition

For 6 cakes of 12,5 cm diameter

  • Lemon Shortcrust
  • Black Lime white chocolate mousse
  • Exotic fruit compote
  • White chocolate glaze
  • Neutral glaze
  1. Belcolade
  2. Recipes
  3. Passion Plumage

Steps

1 Lemon shortcrust
Ingredients
  • Butter 82% fat 200 g
  • Sugar 170 g
  • Almond powder 50 g
  • Lemon peel 10 g
  • Whole egg 50 g
  • Salt 2 g
  • Flour 300 g
Preparation
  • Mix all ingredients together to obtain a homogeneous dough.
  • Roll out at 3mm and cut out circles of 12,5 cm in diameter.
  • Put on a Silpain® and bake for about 12 minutes at 175°C (depending on the oven), with open dampers.
  • Leave to cool down.
2 Black lime white chocolate mousse
Ingredients
  • 310 g
  • Milk 100 g
  • Cream 35% fat 90 g
  • Sugar 20 g
  • Egg yolk 50 g
  • Black fermented lime powder 8 g
  • Gelatin powder 6 g
  • Water 36 g
  • Whipped cream 35% fat 400 g
Preparation
  • Mix the cold water with the gelatin powder and leave to soak for 10 minutes.
  • Make an English cream of milk, cream, sugar, and egg yolk.
  • Add the gelatin to the previous mixture and the black fermented lime powder.
  • Pour over the chocolate and mix into an emulsion.
  • when the emulsion has a temperature of 32°C mix in the semi-whipped cream while using a spatula.
  • fil up silicone molds whit the mousse and close white a layer of Joconde sponge (any of your recipes).
3 Exotic fruit compote
Ingredients
  • Puratos Miroir l'Original Neutre 50 g
  • PatisFrance Starfruit Mango 100 g
  • Fresh passion fruit pulp 50 g
  • Fresh diced mango cubes 200 g
  • Fresh diced pineapple cubes 150 g
  • Sugar 50 g
  • Pectin 8 g
  • Fresh ginger (frozen) 3 g
  • Gelatin 4 g
  • Water 24 g
Preparation
  • Mix the cold water with the gelatin powder and leave to soak for 10 minutes.
  • Heat up a pan with the mango cubes and the pineapple cubes.
  • Add the Mango puree and the passion fruit pulp when the fruit starts to bake a bit.
  • Mix the sugar and the pectin together and add it to a precious warm compote.
  • Add the grated with a micro plan, ginger.
  • Boil the composition for 2 minutes to activate the pectin.
  • Add the Miroir l'Original Neutre and mix with a spatula.
  • Melt the gelatin mass into the compote and mix with a spatula.
  • Pour in each circle of 9 cm diameter 100g of the compote and put it in the freezer.
4 White chocolate glaze
Ingredients
  • 400 g
  • Puratos Miroir L'Original Neutre 500 g
  • Glucose 100 g
  • Milk 150 g
  • Gelatin powder 10 g
  • Water 60 g
Preparation
  • Mix the cold water with the gelatin powder and leave to soak for 10 minutes.
  • Bring the glucose and the milk together to a boil.
  • Pour the warm composition over the chocolate and mix to an emulsion while using a spatula.
  • Melt the gelatin mass and add it to the previous mixture.
  • Add finally the Puratos Miroir L'Original Neutre and mix with an immersion blender.
  • Leave to set overnight at room temperature.
  • Before usage, reheat to 38°C, add some water if necessary, and mix with an immersion blender to remove any air bubbles.
5 Neutral glaze
Ingredients
  • Puratos Harmony Classic 200 g
  • Puratos Miroir L'Original Neutre 500 g
  • Water 300 g
Preparation
  • Boil together the water and the Puratos Harmony Classic.
  • Pour onto the Puratos Miroir l'Original Neutre and mix.
  • Leave to cool down and reheat to 38°C before using.
6 Montage
Ingredients
Preparation
  • Reheat the white chocolate glaze to 38°C and mix with an immersion blender.
  • Glaze a frozen chocolate mousse and put this on top of a baked lemon shortcrust.
  • Demold the exotic compote and glaze this with reheated neutral glaze.
  • Put the glazed exotic fruit compote on top of the previous build-up and leave it to defrost.
  • Decorate the dessert with a feather made out of the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate.

Created by Michel Eyckerman

Crispy, mousse, soft, fruity, acidic, sweet... many textures and flavors combined in one dessert. The Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace is a great partner for combining flavors and textures. It offers a fruity white chocolate experience that I have crafted in a modern shape, with a touch of craftsmanship evident in the chocolate decoration.

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2024

BELCOLADE IS A BRAND OF Belcolade