Ingredients
For
64
servings
500 g egg yolks
125 g sugar (1)
500 g egg whites
4 g salt
375 g sugar (2)
450 g flour
20 g crushed lemon broyé
50 g matcha powder
100 g sugar
6.5 g pectin NH
335 g mango purée
200 g passion fruit purée
14 g lemon juice
14 g glucose syrup
800 g white chocolate
food colouring in assorted colours
silicone sphere moulds in various sizes
Preparation
Whip the egg yolks with sugar (1) until light and fluffy (ribbon stage).
Beat egg whites with salt until foamy, then gradually add sugar (2) until stiff peaks form.
Carefully fold the yolk mixture into the meringue.
Gently fold in sifted flour and matcha powder into meringue, then add the lemon broyé.
Spread batter over 4 trays (60 x 40 cm) and bake at 190 °C for 15–18 minutes.
Cool completely on a wire rack.
Use all ingredients at ambient temperature.
Knead to a short dough.
Store in refrigerator.
Place on a bottom of baked pâte sablé.Roll and bake as needed for cake base.
Hydrate the gelatine with water.
Bring the cream (1) to a boil, add the gelatine mass, and pour over the white chocolate.
Blend to a smooth emulsion.
Add the remaining cold cream (2) and blend again.
Cover with cling film in direct contact with the surface and allow to crystallise in the refrigerator for 12 hours. Before use, whip until light and pipeable.
Mix together the sugar and pectin NH in a dry bowl.
Heat the fruit purées to 40 °C, then gradually stir in the sugar-pectin mixture.
Bring the mixture to a boil and cook for 1 minute.
Add the lemon juice and glucose syrup, stirring well to combine.
Pour out onto a tray, allow to cool and set completely, then stir until smooth before use.
Temper the chocolate and divide into batches.
Colour each batch using gel food colouring.
Pour the coloured chocolate into silicone sphere moulds of various sizes to create perfectly round balls.
Use different sized moulds to create an assortment from large statement spheres down to small decorative balls.
Assembly
Place the first layer of matcha génoise in a 60 × 40 cm frame.
Spread 300 g of confit evenly over the génoise, then spread one-third of the chantilly over the confit layer.
Repeat this layering process with the second génoise layer.
Cover with the third génoise layer, then spread the remaining confit over the top.
Finishing touch
Decorate the entire surface with the remaining chantilly using a piping bag.
Gently press the chocolate balls into the surface, creating a playful arrangement with different colours and sizes.
Place on a bottom of baked pâte sablé.
