Sep 17, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

The Passion Fruit

Thiago Silva's The Passion Fruit.

Thiago Silva, Top Ten Pastry Chef of 2015, presents his The Passion Fruit.

 

Yield: 24 portions

Thiago Silva, Corporate Pastry Chef EMM Group, New York, NY.

Liquid Milk Chocolate:

  • 8.8 oz/250 g heavy cream
  • 3 oz/85 g milk
  • 8.8 oz/250 g milk chocolate
  • 1.12 oz/32 g honey
  • 0.07 oz/2 g salt

Place heavy cream and milk in a pot and bring to rolling boil. While milk is heating up, place chocolate, honey, salt in a bowl. Once milk comes to a rolling boil, pour it over chocolate and mix with a whisk. Place in desired mold and freeze. Add frozen to mousse after it has been molded.

Passion Fruit Mousse:

  • 17.6 oz/500 g heavy cream
  • 6 oz/170 g white chocolate
  • 4 oz/115 g egg yolks
  • 0.07 oz/2 g salt
  • 3 sheets gelatin
  • 4 oz/115 g granulated sugar
  • 8.8 oz/250 g passion fruit juice

1. Whip cream to soft peaks, place in refrigerator.

2. Melt white chocolate.  

3. Place yolks and salt in a mixer fitted with a whisk attachment and mix on low speed. Bloom gelatin. Place sugar in a stainless steel pot, add water to make it wet sand, and cook to 238°F (softball stage). Once softball is reached, pour sugar syrup over yolks while mixing on medium speed – save a small amount of sugar syrup to melt the gelatin. Melt gelatin, then add to yolks. Whip at high speed until tripled in volume. Add the melted white chocolate and mix until blended.

4. Add passion fruit juice, and then fold in whipped cream. Keep refrigerated.

5. Mold and add Liquid Milk Chocolate in center, then freeze.

Milk Chocolate Dip:

  • 8.8 oz/250 g milk chocolate
  • 8.8 oz/250 g cocoa butter
  • Red Candy color

Melt chocolate and cocoa butter, whisk in desired amount of color. Dip frozen passion fruit mousse into dip to create outer shell. Keep mousse in freezer, and then thaw out in fridge to serve.

Soil:

  • 4.4 oz/125 g granulated sugar
  • 4.4 oz/125 g almond flour
  • 2.6 oz/75 g all-purpose flour
  • 0.7 oz/20 g kuro powder
  • 1 oz/30 g cocoa powder
  • 0.1 oz/3 g salt
  • 2.3 oz/65 g unsalted butter

1. Preheat oven to 300°F. Place all dry ingredients in a mixer with paddle attachment, mix on low. Cut cold butter into small cubes, and add to mixer. Mix just until butter is well incorporated. Bake until dry, approximately 20 minutes.

2. Cool, then process in food processor to soil-like texture.

Milk Sponge Cake:

  • 8 large egg yolks
  • 14 oz/400 g granulated sugar
  • 8.8 oz/250 g milk
  • 2 vanilla beans, split and scraped
  • 9.5 oz/270 g all-purpose flour
  • 1 Tbs baking powder
  • 1 tsp salt
  • 6 large egg whites

1. Preheat oven to 350°F. Place yolks in mixer fitted with whisk attachment and whip on medium speed. Add sugar and reduce to low speed. Place milk and scraped vanilla beans in a stainless steel pot and bring to a simmer. Pour into yolk mixture and whip on medium-high speed until cool.

2. Sift flour, baking powder, and salt together. Once yolk mixture is cool, fold in dry ingredients. Place whites in mixer and whip to soft peaks. Fold into yolk mixture. Place in half sheet pan and bake to a bounce-back stage. Once cooled, remove skin, and pull apart small pieces.

Tres Leches Soak:

  • 6.17 oz/175 g evaporated milk
  • 6.17 oz/175 g sweetened condensed milk
  • 8.8 oz/250 g milk
  • ½ tsp salt

Mix all ingredients in a stainless steel pot, bring to a boil, and cool.  Use to soak milk sponge.

Passion Fruit Curd:

  • 9 egg yolks
  • 3 large eggs
  • 5.3 oz/150 g granulated sugar
  • 12.5 oz/355 g passion fruit juice
  • ½ tsp salt
  • 1 vanilla bean, split and scraped
  • 2 sheets gelatin
  • 4 oz/115 g unsalted butter, cold and cubed

1. Bring a medium pot of water to a boil. Place the yolks and eggs in a bowl and whisk in sugar, passion fruit juice, salt and vanilla scrapings. Place the bowl over the pot of simmering water, whisking continuously. Cook, whisking, until temperature reaches 165°F.  

2. Bloom the gelatin, and then add to the curd.  Whisk in cubed butter. Cool curd with a skin.

Plating:

  • Milk chocolate branches
  • Micro shiso
  • Passion fruit seeds

Place milk chocolate branches and micro shiso on plate. Add Soil to center of place branches meet.  Add a dollop of Passion Fruit nCurd to the center of the Soil, and place dots of curd around branches. Place Passion Fruit Mousse over Soil and curd. Add fresh passion fruit seeds to top of passion fruit mousse. Place soaked Tres Leches Cake around branches.

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