Home > Recipes > Pastries > Quetzalcoatl’s Ring of Passion

Quetzalcoatl’s Ring of Passion

Claudia Schmid
Switzerland
  • Feuilletine Base

    Callebaut hazelnut praline 165g
    Carma origine rare Madagascar 70g
    Feuilletine flakes 110g

    Mix and spread

  • Chocolate Biscuit

    Almond paste 150g
    Yolk 120g
    Eggwhite 120g
    Sugar 45g
    Wheat flour 20g
    Cocoa powder 20g

    Mix together the almond paste and the egg yolks until fluffy. In a separate bowl whip together the egg whites and sugar until the mix forms stiff peaks. Sieve together the flour and cocoa powder and carefully fold this together with the egg white into the egg yolk mixture. Pour into 18cm cake tins and bake at 160°C for 30 minutes.

  • Passion fruit - Vanilla Mousse

    Passion fruit juice 70g
    Sugar 80g
    Vanilla paste 6g
    Vanilla bean 0.5 Pcs.
    Invert sugar 20g
    Gelatine 4g
    Whipped cream 350g

    Mix the passion fruit juice, sugar and vanilla paste and the cut vanilla bean, boil up. Allow to cool down and add the invert sugar at 65°C, soak the gelatine and when bloomed add. Mix in the whipped cream thoroughly. Spread in silicone moulds.

     

  • Sauterne Jelly Layer

    Sauterne 300g
    Sugar 20g
    Powdered vegetable gelatine (Sosa) 8g

    Mix together, heat to 90°C and spread into silicone moulds.

     

  • Chocolate - Passion fruit Mousse

    Passion fruit juice 120g
    Glucose 10g
    Cream 40g
    Gelatine 4g
    Carma Claire 80g
    Cacao Barry Alto el Sol 80g
    Whipped cream 300g

    Mix the passion fruit juice, glucose, cream and sugar in the Thermomix, Level 2, for 6 minutes at 60°C. Soak the gelatine and add. Add the chocolate drops, mix, cool down. Stir in the whipped cream thoroughly. Spread into silicone moulds

  • Chocolat „cremeuse“

    Milk 330g
    Cream 330g
    Yolk 130g
    Sugar 60g
    Gelatine 8g
    Cacao Barry Alto el Sol 160g
    Carma origine rare Venezuela 95g

    Blend the milk, cream, yolks and sugar in the Thermomix, Level 2, for 9 Minutes, 84°C into an anglaise. Soak the gelatine and add. Emulsify with chocolate drops and allow to cool.

  • Dark Glaze

    Cream 445g
    Water 540g
    Sugar 665g
    Glucose 90g
    Cocoa powder 220g
    Gelatine 40g
    Carma origine rare Madagascar 200g

    Boil cream, water, sugar and glucose, add the cocoa powder and simmer for 5 minutes. Add couverture drops and the soaked gelatine to this warm mixture. Mix and allow to cool. Use at 30°C

     

  • Finishing

    Stick together the feuilletine base and chocolate biscuit with apricot jam. Pour the passion fruit - vanilla mousse into a ring (diameter of outer ring 19cm, inner ring 11cm) Add a layer of sauterne jelly and a layer of chocolate – passion fruit mousse. Pour the chocolat “cremeuse” and cover with the base. Let it cool down in the refrigerator, turn and de-mould the cake. Cover it with dark glaze and decorate.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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