Caramel passion

Melt the chocolate and the butter.

Add the crumble and feuilletine.

Spread an even layer of the mixture in the bottom of a frame.

Warm the cream, milk, salt and split the vanilla pod.

Heat the glucose and sugar to 180°C.

Deglaze with the warm liquids and heat to 107°C.

Cool down to 60°C and mix in the cold butter.

Pour over the croustillant.

Heat the egg yolks and sugar to 60°C and then stir until it is cold.

Melt the chocolate and cream together and emulsify

Fold the ganache in the egg mixture, then fold in the sieved flour.

Spread on a baking tray and bake for 8-10 min at 170°C.

Leave to cool and pour the caramel on top.

Mix the gelatin and water

Mix the purée, sugar and eggs and heat to 82°C.

Add the gelatin mixture and the cold butter and emulsify with a hand mixer.

Pour over the sponge.

Keep in the freezer.

Mix the water and the gelatin.

Make a dry caramel with the sugar and deglaze with warm water.

Add the yolks and heat to 80°C.

Mix until you have a pâte à bombe.

Heat the chocolate to 55°C, add one-third of the cream and emulsify like a ganache.

Mix the pâte à bombe and the rest of the lightly whipped cream and fold in the ganache.

Pour over the passion fruit cream and freeze.

Mix the gelatin, water and milk powder and leave it to soak.

Heat the cream and glucose.

Make a dry caramel with the sugar and deglaze with the cream.

Bring to the boil and cool to 60°C.

Heat the gelatin and milk powder mixture and mix it with the caramel base.

Leave to rest in the fridge for at least 6 hours.

Use at 30-32°C.