Ingredients
For
12
servings
500 g flour T 55
300 g Butter incorporation Debic
5 g fine salt
190 g icing sugar
65 g almond powder
110 g whole egg
165 g Raspberry
75 g caster sugar
4 g pectin NH
100 g passion fruit purée
100 g mango cube
80 g glucose syrup
85 g caster sugar
8 g pectin NH
35 g gelatin mass
300 g Debic Stand and Overrun (1)
125 g white chocolate
300 g Debic Stand and Overrun (2)
Preparation
Sand the flour, salt and butter with a mixer.
Add powdered sugar and almond powder and finish with eggs.
Set aside in the refrigerator in cling film.
Heat the raspberries with half of the caster sugar.
Add the sugar and the NH pectin previously mixed.
Bring to a boil and set aside.
Heat the passion fruit puree with the glucose syrup.
Add the sugar and the NH pectin previously mixed, then the mango cubes.
Bring to a boil.
In a saucepan, boil the cream (1).
Pour over the white chocolate, mix and then pour the cream (2).
Mix and set aside in the refrigerator for 11 hours.
Assembly
Roll out the almond pastry and cut out the details. Bake it on a Silpain.
Slowly whip the ganache to a nice smooth texture.