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Le Cordon Bleu News, 09/24/2014
Passion Fruit and Mango Revisited St Honorée.
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Recipe September 2014

 

About this recipe

Light Passion Fruit Diplomat, Mango Confit with Passion Fruit Curd Profiterol.

Inspired from the St Honorée gateau but modernised to bring more culinary techniques with exotique flavour.

Below we have one of our Intermediate Patisserie students - Cheryl Ng - with her creation from her recent exam piece during September 2014 at Le Cordon Bleu New Zealand.

Recipe - Passion Fruit Diplomat, Mango Confit

Recipe - Passion Fruit Diplomat, Mango Confit

   

Ingredients

Pâte brisée – Sweet short paste

Plain Flour 100g

Baking Powder 2g

Caster Sugar 25g

Unsalted Butter 50g

Eggs 25g

Lemon Zest ½

 

Pâte à choux - Choux paste

Water 125ml

Salt – pinch

Sugar – pinch

Unsalted Butter 50g

Strong Flour 95g

Eggs 2/3

 

Mango Confit:

Mango Puree 300g

Passion Fruit Puree 100g

Caster Sugar 40g

Pectin 5g

Gelatine 3 leaf

 

Fondant

Fondont 300g

Yellow Colouring 2 drops

 

Light Passion Fruit Diplomat

Butter 125g

Sugar 145g

Eggs 170g

Passion Fruit 140ml

Gelatine 3 leafs

 

Italian Meringue

Egg White 50g

Caster Sugar 75g

Glucose 13g

Water 25g

Fresh Whipped Cream 200g

Curd 360g

 

 

Method

 

Pâte brisée – Sweet short paste

  • Make a large well in the center of the flour. Add the butter, begin by cutting the butter into the flour incorporating the flour and butter with your fingertips and rubbing between your hands. Continue to work the larger pieces with your fingertips until the mixture resembles evenly colored sand. Make a well in the center, add eggs and lemon zest. Mix together gradually until a paste begins to form. Using a scraper begin to cut in the remaining dry ingredients. This minimizes the formation of gluten. When it begins to hold together, start the Fraisage using the heel of your hand to smear the dough away from you. Scrap up the dough until it forms a rough ball, wrap, and allow to rest for 30 minutes before rolling out and lining a 18cm ring tart.

Pâte à choux - Choux paste

  • Heat the water, butter, salt and sugar. Just as it comes to a boil, add flour all at once and stir vigorously over the heat. Once the dough comes cleanly away from the sides of the pan, remove from the heat. Continue stirring until the dough cools down a little and incorporate the eggs a few at a time. Mix well making sure the eggs are well incorporated before adding more. Dough should be soft and elastic. Pipe and bake at 190 Degrees.

Mango Confit

  • Heat puree to 40 degrees and add sugar pectin mixture in stages; bring to the boil and cook for 2 minutes. Let it cool down a little and add gelatin. Pour into blind bake tart case and cool in the fridge.

Passion Fruit Curd

  • Bring Passion Fruit puree to the boil. Mix sugar and eggs together, temper egg mixture with boiling Passion Fruit puree, return to the pot and bring to a simmer. Remove from the heat, add gelatin and cool to 40 degrees. Blend using a liquidiser, incorporating the butter gradually.
  • Reserve 170g for filling up profiteroles and use the rest of the mixture for the light diplomat cream.

Fondant

  • Warm to 36 degrees over a bain-marie adjusting consistency with stock syrup. Dip profiterole in Fondant and place around the tart previously filled with the Mango confit.

Italian Meringue with Light Passion Fruit Diplomat

  • Bring the sugar and water to the boil over a low heat. Add glucose and cook to 118 degrees.
  • Whip egg whites in mixer till foamy and pour over the cooked soft boil syrup. Whip till cool.
  • Take 75g of meringue and add to passion fruit curd. Fold in medium whipped cream carefully and pipe using St Honoree nozzle. Finish with dark chocolate decors
 

 

 
 
 
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