Passionfruit cloud by Ross Sneddon - head pastry chef at Claridge's

Callebaut

Callebaut

Standard Supplier 19th January 2015

Passionfruit cloud by Ross Sneddon - head pastry chef at Claridge's

Passionfruit cloud by Ross Sneddon - head pastry chef at Claridge's Hotel, London

Ingredients

  • 1 Coconut sweet pastry tart
  • 8g Rehydrated tropical fruit
  • 18g Coconut frangipane
  • 8g Tropical fruit gel
  • 20g Passion fruit cloud
  • Finely grated lime zest
  • 1 x Piece of freshly shaved toasted coconut
  • 1 x Dark chocolate spiral
  • Coconut sweet pastry:
  • 400g Butter
  • 250g Icing Sugar
  • 130g Pasturised whole egg
  • 650g Strong flour
  • 50g Ground almonds
  • 50g Dessicated coconut
  • Coconut Frangipane:
  • 250g Butter
  • 250g icing sugar
  • 210g Ground almonds
  • 100g desiccated coconut
  • 50g soft flour
  • 30g Cornflour
  • 30g Dark rum
  • 185g Pasturised whole egg
  • 300g Pastry cream
  • 15g Coconut paste
  • Tropical fruit gel:
  • 200g passion fruit puree
  • 450g mango puree
  • 400g Pineapple puree
  • 200g Golden caster sugar
  • 25g pectin x 58
  • 8g Agar agar
  • Zest of one lime, finely grated
  • Seeds from one vanilla pod
  • Passion fruit syrup:
  • 1000g passion fruit puree
  • 800g sugar
  • Passion fruit cloud:
  • 335g sugar
  • 100g pasteurised egg whites
  • 50g passion fruit syrup
  • 100g Passion fruit puree
  • 2g citric acid solution 50/50
  • Yellow colour

Method

Coconut sweet pastry:

1. Cream together the butter and icing sugar.

2. Gradually add the eggs ensuring the mixture does not separate

3. Add the dry ingredients and mix to form a dough

Coconut Frangipane:

1. Cream butter, coconut paste and sugar together

2. Gradually add the eggs.

3. Add in the dry ingredients followed by the pastry cream powder and rum.

4. Reserve until required

Tropical fruit gel:

1. Mix pectin, sugar and agar

2. Place the purees, zest and vanilla in a pan, whisk in the pectin and agar sugar mix

3. Bring to the boil whisking continuously for two minutes

4. Leave to set overnight

5. Puree in the thermomixer until you have a very smooth consistency

6. Place in piping bags and reserve for use

Passion fruit syrup:

1. Bring to the boil and boil for 2 minutes

Passion fruit cloud:

1. Boil sugar with all liquids, bring to 110’c

2. Whip whites to soft peaks, gradually pour syrup over the whites.

3. Continue to whip until thick and glossy

4. Add in the citric acid and colour, pipe as required

To assemble the tarts:

1. Line the tart with the coconut sweet paste

2. Place insude the tart 8g of rehydrated tropical fruit

3. Pipe 18g of the coconut frangipane on top of the fruit inside the tart

4. Bake the tarts at 160c, full fan, 100% moisture for 18 minutes

5. Allow to cool and pipe 8g of tropical fruit gel onto the centre of each tart

6. Pipe 20g bulb of passion fruit cloud on top of the gel

7. Finely grate some lime zest over the passion fruit cloud

8. Garnish with fresh coconut shaving and chocolate spiral

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