Ingredients
For 4 servings
Sablé Breton
500 g Debic Butter Constant
250 g brown sugar
250 g caster sugar
4 g salt
50 g whole egg
1750 g flour
10 g baking powder
Passion fruit crémeux
340 g passion fruit purée
425 g sugar
225 g whole egg
174 g egg white
625 g Debic Butter Crème
5 g gelatin
20 g water
Caramel mousse
400 g egg yolk (pasteurized)
160 g sugar
12 g gelatin
60 g water
1200 g Debic Stand & Overrun
480 g caramel chocolate
120 g milk
Chocolate mirror glaze
240 g Debic Stand & Overrun
360 g neutral mirror glaze
280 g milk chocolate 35%
100 g praliné
8 g gelatin
40 g water
Finish
800 g Debic Stand & Overrun
50 g sugar
Preparation
Sablé Breton
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.
Passion fruit crémeux
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.
Caramel mousse
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.
Chocolate mirror glaze
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.
Assembly
Place the mousse in a circle.
Press the frozen interior into two layers.
One on top of the cream and one under the cream.
Freeze the pie.
Glaze with the chocolate mirror glaze and place on the pie shell.
Whip the Debic Stand & Overrun with the sugar.
Use a piping bag with a St Honoré nozzle.
Decorate the edge of the cake with whipped cream.
Finish with fresh raspberries.
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