Caramel passion fruit chocolate cake

Entremet with caramel, passion fruit and milk chocolate mousse

100YEARS Ambassador

Sylvain Marron

Pastry chef


För 60 portioner


700 g crumble

150 g feuilletine

200 g milk chocolate

100 g clarified burned butter

Caramel au beurre salé

100 g glucose DE40

250 g sugar

500 g Debic Stand & Overrun

50 g milk

5 fleur de sel

1 vanilla pod

100 g Debic Constant Butter

Chocolate genoise

300 g egg

100 g egg yolk

235 g sugar

225 g dark chocolate 70%

250 g Debic Stand & Overrrun

125 g flour

Passion fruit cremeux

600 g passion fruit purée

400 g sugar

700 g egg

10 g gelatine powder 200 bloom

60 g water

300 g Debic Constant Butter

Caramel and milk chocolate mousse

150 g sugar

150 g water

200 g egg yolk

10 g gelatine powder 200bloom

60 g water

500 g milk chocolate 48% Vietnam

1000 g Debic Stand & Overrun light whipped

Caramel glaze

700 g sugar

250 g glucose DE40

500 Debic Cream

15 g gelatine powder 200 bloom

290 g water

150 g milk powder 0% fat



Melt the chocolate and the butter, add the crumble and feuilletine and spread regulary in the botom of the frame.

Caramel au beurre salé

Caramel au beurre salé

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

Caramelise the glucose and sugar to 180° C.

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

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

Pour over the croustillant in the frame.

Chocolate sponge

Chocolate sponge

Warm the eggs, yolk, and sugar to 60° C and whip until cold.

Melt the chocolate and cream together and emulsify, like a ganache.

Fold the ganache in the egg mix and the sieved flour.

Spread over a baking tray and bake during 8-10 minutes at 170° C.

Cool down and place on top of the caramel.

Passion fruit cremeux

Passion fruit cremeux

Mix the gelatin and water.

Heat the passion fruit purée, the sugar and egg until it reaches 82° C.

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

Pour over the sponge and freeze.

Caramel and milk chocolate mousse

Caramel and milk chocolate mousse

Mix the water with the gelatine powder.

Dry caramelise the sugar and deglaze with warm water.

Add the yolk and heat to 80° C, whisk like a pâté à bombe.

Melt the chocolate to 55° C and add 1/3 of the cream and emulsify like a ganache.

Blend the pate a bombe and the rest of the cream , fold in the ganache.

Pour over the passion fruit cream and freeze.

Caramel glaze

Mix the gelatin powder and water and milk powder and leave it to bloom.

Warm the Debic cream and glucose.

Dry caramelise the sugar ansd deglaze with the cream ,give a boil and cool down to 60° C.

Warm the gelatin-milk powder mix and stirr it with the glaze in the caramel base.

Leave to rest in the fridge for at least 6 hour,

Use at 30-32° C.

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