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Caramel & passion fruit petit gâteau

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

750g

BRITTANY INCORPORATION BUTTER
BRITTANY INCORPORATION BUTTER

260g

Passion fruit and coconut meringue

  • 1. Passion fruit purée with 10% sweetening 150g
  • 2. Powdered egg whites 10g
  • 3. Caster sugar 100g
  • 4. Maltodextrin de16 50g
  • 5. Yellow lemon food coloring 0,06g
  • 6. Grated coconut 100g

Passion fruit glaze

  • 1. Neutral glaze (jelly) 1000g
  • 2. Passion fruit purée with 10% sweetening 100g
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