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Passion fruit

Ponthier - Flavicarpa passion fruit and Alphonso mango choux buns
Descriptive diagram
Ponthier - Flavicarpa passion fruit and Alphonso mango choux buns

Flavicarpa passion fruit and Alphonso mango choux buns

Mathieu Mandard
French dessert champion
Crumble
Butter
Caster sugar
Flour
Vanilla sugar
200g
250g
250g
2,5g
In the mixer with a paddle, mix the softened butter with all the ingredients. Spread as thinly as possible between two acetate sheets.
Choux pastry
Milk
Salt
Caster sugar
Butter
Flour
Eggs
Milk
120g
2g
2g
50g
80g
135g
15g
In a saucepan: bring the milk, salt, caster sugar and butter to the boil. Sift the flour. Add the flour off the heat. Then dry out the mixture over the heat. In the mixer, with the paddle: knead the dough for 5 minutes on slow speed. Add the eggs. Finish by adding 15g warm milk. Make the little choux buns. Place a flat piece of the crumble on top. Bake in a deck oven at 180°C.
Creamy passion fruit mousse
PONTHIER passion fruit purée
Butter
Eggs
Caster sugar
Gelatine leaves
Whipped cream
115g
35g
95g
85g
5g
180g
Soak the gelatine sheets in cold water. In a saucepan: bring the PONTHIER passion fruit purée and the butter to the boil. Add the pale egg yolk and caster sugar mixture. Cook the mixture at 85°C. Blend. Chill quickly in the fridge to 4°C. Add the drained melted gelatine at 40°C. Add whipped cream in two or three goes. Refrigerate.
Assembly
Remove the top of the 4 little choux buns. Fill the bottom with creamy passion fruit mousse. Use a syringe to fill the mousse in the buns with PONTHIER mango purée. Close the top of the buns by making a rosette of creamy passion fruit mousse. Garnish each choux bun with a gingerbread crisp. Garnish the plate with small dice of fresh strawberries and dots of PONTHIER mango purée.
Ponthier