This dessert is all about chocolate and passion fruit! I’ll show you how to get a beautiful marble effect by using mirror glaze
Choco Passion Fruit Marble Mirror Glaze
Pâte Sucrée/ Sugar dough
62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out circles with a round cookie cutter (12 cm diameter)
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color.
You can freeze the leftover sugar dough for up to 2 months.
Chocolate Sponge Cake
53 g whole egg, room temperature
37 g sugar
37 g white flour, sifted
3 g cocoa powder
Beat the eggs and sugar for 10 minutes until the mixture has doubled.
Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
Bake for about 15 minutes at 190-200°C.
Let it cool completely. (If you prepare the sponge cake a day before cover
it with plastic foil so it doesn’t dry out.)
Cut it out with a tartelette ring and with a smaller ring in the middle.
To check if the sponge cake is done, press in with your finger:
If the imprint of the finger remains, it is still not good.
When the imprinted area comes up again, it is good.
135 g heavy cream, cold
3 g gelatin
55 g egg yolks
165 g sugar
66 g milk
108 g dark couverture
Whip up heavy cream to soft peaks.
Bring milk to a boil.
Meanwhile mix egg yolks, sugar and salt together.
Add hot milk to the egg yolks mix and pour it back into the pan.
Bring it to 80 degrees.
Pour it into a bowl with dark couverture.
Let it cool.
Fold in whipped cream.
Passion Fruit tuiles
80 g powdered sugar, sieved
20 g passion fruit juice
12 g water
20 g flour, sieved
26 g butter
Preheat your oven on 165 degrees.
Mix passion fruit juice, water, and powdered sugar in a bowl.
Add flour and melted butter.
Spread it thinly on a baking tray lined with parchment paper.
Bake for about 15 minutes and let it cool.
Choco Passion fruit crunch
35 g crumbles
50 g puffed rice covered with chocolate
100 g passion fruit tuiles
78 g dark chocolate
Crush passion fruit tuiles into small pieces.
Mix everything together, put it into a bag.
Put in the fridge for about 30 minutes.
Let it cool in the fridge until it gets hard.
Crush until you get crumbles.
Passion fruit glaze
90 g heavy cream
110 g passion fruit puree
150 g sugar
40 g glucose
8 g gelatin
75 g white couverture
X yellow food coloring
75 g dark couverture
X black food colouring
Soak gelatin in water for 10 minutes.
Heat up heavy cream, passion fruit puree, sugar and glucose to 103°C.
Add gelatin and mix everything.
Now divide into two bowls.
Add dark couverture in one bowl and add black food colouring.
Add white couverture in the other bowl and add yellow food colouring.
Pour chocolate mousse into a piping bag with a round tip.
Fill the silicon mold half way through and add your chocolate sponge cake.
Fill it up with chocolate mousse and add the choco passion fruit crunch.
Use mirror glaze at 28 degrees.
To get a marble effect layer both mirror glaze in a measuring cup.
Pour mirror glaze over the frozen cakes.
I added some crumbles on the side.
Place it onto the baked sweet dough.
Add some gold leaf and you’re done!