Dessert
Passion Fruit & White Chocolate Mini Cakes
4 hPour 8Nutri-Score D€€€
D
4 h
4 hPassion Fruit & White Chocolate Mini Cakes
recette de
Louise Lindberg
@louiselindberg_
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
flourCéréales250 g
butter (softened, plus extra for greasing)Produits laitiers150 g
powdered sugarÉpicerie90 g
almond flourFruits à coque et graines40 g
egg (beaten)Produits laitiers1 morceau
saltÉpices2 g- white chocolate (chopped)Épicerie600 g
- butter (melted)Produits laitiers120 g
sugarÉpicerie150 g- eggs (at room temperature)Produits laitiers3 morceaux
- flour (sifted)Céréales120 g
- vanilla extractÉpicerie5 ml
lemon (zested)Fruits et légumes1 morceau- crêpe dentelle biscuits (crushed)Boulangerie60 g
passion fruit (pulp scooped out)Fruits et légumes8 morceaux
egg yolksProduits laitiers3 morceaux- sugarÉpicerie80 g
- butter (cold, cubed)Produits laitiers40 g
- gelatin sheets (soaked in cold water)Épicerie3 morceaux
- passion fruit (pulp scooped out)Fruits et légumes4 morceaux
- sugarÉpicerie50 g
- pectinÉpicerie5 g
- heavy cream (cold)Produits laitiers300 ml
- gelatin sheets (soaked in cold water)Épicerie2 morceaux
par portion
Nutrition
939kcal
- Glucides
- 90 g
- Protéines
- 10 g
- Lipides
- 60 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Casserole ×2
Fouet
Rouleau à pâtisserie
Moule à gâteau
Four
Mixeur plongeant
Tamis
Thermomètre de cuisine- Batteur électrique
- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Make the pâté sablée cake base
- Cream the softened butter with the powdered sugar, almond flour and salt.
- Mix in the beaten egg, then fold in the flour until a smooth dough forms.
- Flatten the dough, wrap it and chill until firm.
- Roll out the dough and cut discs to line the cake pans.
- Bake at 160 °C until golden, then cool on a rack.
- Étape 2
Prepare the white chocolate shell
- Melt part of the white chocolate and temper it.
- Coat the inside of the molds with the tempered chocolate to form a shell.
- Let the chocolate set before filling.
- Étape 3
Bake the white chocolate blondie cake
- Melt the white chocolate with the butter.
- Whisk the sugar with the eggs until pale, then stir in the melted chocolate mixture.
- Fold in the sifted flour and the vanilla extract.
- Pour into the pan and bake at 170 °C until just set.
- Cool completely, then cut into discs.
- Étape 4
Make the white chocolate, vanilla & lemon crunch
- Melt the remaining white chocolate.
- Mix in the crushed crêpe dentelle biscuits, the vanilla extract and the lemon zest.
- Spread thinly between two sheets and let set, then cut into discs.
- Étape 5
Cook the passion fruit curd
- Warm the passion fruit pulp with the sugar.
- Whisk in the egg yolks and cook gently until thickened.
- Off the heat, whisk in the cold butter and the soaked gelatin.
- Blend until smooth, then chill.
- Étape 6
Cook the passion fruit confit
- Heat the passion fruit pulp with the sugar and pectin.
- Boil until the mixture thickens and sets.
- Pour into a shallow tray and let cool completely.
- Étape 7
Whip the white chocolate ganache
- Heat part of the cream and pour it over the chopped white chocolate.
- Add the soaked gelatin and blend to a smooth ganache.
- Stir in the remaining cold cream and chill overnight.
- Whip the ganache until light and pipeable.
- Étape 8
Assemble the mini cakes
- Place the blondie disc in the chocolate shell.
- Add the crunch layer, then the passion fruit curd and confit.
- Top with the pâté sablée base and press gently.
- Freeze until firm, then unmold.
- Étape 9
Finish and decorate
- Glaze the cakes with the white chocolate plate mixture.
- Pipe the whipped ganache on top.
- Decorate with pastel touches and let thaw before serving.
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