| For the Caramelized Puff Pastry: |
| • |
Uncooked puff pastry |
| • |
Confectioner sugar |
| • |
Granulated sugar |
| Method: |
| 1. |
Roll out uncooked puff pastry to 4mm on a dough sheeter, dock and place on a sheet pan. |
| 2. |
Place a second sheetpan on top and bake for 40 minutes at 300°F. |
| 3. |
Take out of oven and sift with equal parts confectioner sugar and granulated sugar. |
| 4. |
Place in a second oven at 425°F until caramelized. Cool at room temperature. |
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| For the Gelée: |
| • |
300 g. The Perfect Purée Passion Fruit Concentrate, thawed |
| • |
150 g. The Perfect Purée Mango Puree, thawed |
| • |
67 g. sugar |
| • |
12 g. bloomed gelatin |
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| Method: |
| 1. |
Bring Passion Fruit Concentrate, Mango Puree, sugar and bloomed gelatin to a simmer. |
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| For the Cake Layers: |
| • |
Traditional almond biscuit cake |
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| Method: |
| 1. |
Use a traditional almond biscuit and pour the gelée over the top to set. |
| 2. |
Once the gelée is to a simmer, pour over the cake layer in a sheetpan mould. |
| 3. |
Once set, place a second layer of almond cake on top. |
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| For the crème mousseline: |
| • |
300 g. buttercream |
| • |
150 g. pastry cream |
| • |
12 g. liquor |
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| Method for the crème mousseline: |
|
Mix buttercream, pastry cream and liquor in a stand mixer fitted with a paddle attachment. Chill until use. |
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| To assemble: |
| 1. |
Place one piece of cooked puff pastry on a sheet pan. Using a pastry bag, pipe a layer of mousseline leaving a small border on the outside edge. |
| 2. |
Place the assembled gelée/cake layer over the cream. Pipe a second layer of the mousseline over the cake consistent with the first layer. |
| 3. |
Place the final layer of caramelized puff dough over the mousseline. Refrigerate to set. |
| 4. |
Chill for an hour and cut to desired size. Garnish with fresh berries. |
