Caramel Passion Entremet

Mix the Debic Butter Constant with the sugar, salt, and whole egg until smooth.

Mix in the flour and baking powder.

Cool the dough. Roll out the dough to 7 mm thickness.

Cut out circles with a diameter of 20 cm.

Place a 7 cm circle in the middle.

Bake the pie shells at 200 °C.

Heat the fruit purée with the sugar and mix in the egg yolk with the egg white.

Cook the passion fruit purée with the eggs at 80 °C.

Soak the gelatin in water.

Squeeze the water out and add it to the hot purée.

Add the cold butter cubes in the puree at 35° C.

Mix well with a hand blender.

Pour the purée into moulds and put them in the freezer.

Whisk the egg yolk with the sugar.

Soak the gelatin in cold water.

Whip the Debic Stand & Overrun lightly to yoghurt thickness.

Melt the chocolate and heat the milk.

Dissolve the gelatin in the milk and stir with the chocolate until smooth.

Mix the ganache with the Debic Stand & Overrun into a smooth mousse.

Pour into circles with a diameter of 16 cm with a hole in the middle.

Bring the Debic Stand & Overrun to a boil.

Pour in the milk chocolate.

Dissolve the gelatin in the warm liquid.

Add the praliné and the neutral mirror glaze.

Leave to cool to 32 °C.