Combine the butters and sugars in the bowl of a stand mixer and paddle together on medium-high speed for 2-3 minutes. Scrape the sides and add in eggs one at a time, making sure to scrape down the bowl after each addition. Continue mixing for another 2-3 minutes. In a separate bowl, combine the buttermilk and oil. Stream this into the butter mixture slowly while the mixture is being paddled on low speed. Increase speed to medium-high and mix until light and fluffy. While on low speed, add in the cake flour, baking powder, salt and vanilla bean powder. Scrape sides and mix until smooth. Spread out onto 2 greased and parchment paper lined half-sheet pans. Bake at 350ºF/176ºC for about 8 minutes or until it springs back when touched. Allow to cool completely and cut out 7 in/18 cm rounds.
Combine all ingredients in the bowl of a stand mixer. Paddle until butter cubes have disappeared. Form logs and wrap in plastic. Place in freezer and set aside. Place a rectangular frame onto a parchment paper lined sheet pan. Using a cheese grater, grate the frozen streusel in an even layer within two 7 in/18 cm round cake frames. Bake at 350ºF/176ºC for 8-10 minutes or until golden brown, and then allow it to cool.
Combine the creme brulee mix with the heavy cream in a sauce pan and bring to a boil while continuously stirring. Dispense into Silikomart Flexi Disco 12 (591016) and freeze completely.
Bloom the gelatin in ice water and set aside. Heat the passion fruit purée in a saucepan. Whisk together the eggs and sugar in a bowl and temper with hot puree. Return the mixture to the sauce pan and continue cooking until it reaches 176ºF/80ºC. Pass the mixture through a sieve. Strain the gelatin and whisk in to the passion fruit mixture. Allow to cool slightly and fold in the whipped cream. Set aside for assembly.
Bloom the gelatin in cold water. Bring the sugar, water, and glucose to a simmer in a pot. Whisk in the evaporated milk. Strain the gelatin sheets and whisk into the mixture while it is still warm. Pour the hot mixture over the white couverture coins and whisk to emulsify. Add a combination of the white, orange and red colors to achieve desired color. Allow the glaze to cool to 77ºF/25ºC.
Arte Piatto 3D Easter Egg Duo Pink & Yellow, White Chocolate (616250)
6 each
Pipe a thin layer of raspberry marmalade on to one Brown Butter Cake and spread evenly. Place the round marmalade side down on top of the Hazelnut Streusel. Switch out the cake frame to an 8 in/20 cm size and spoon some of the Passion Fruit Mousse in to the frame, filling it about half way. Place a Vanilla Creme Brulee Insert in to the mousse and fill the frame with more mousse, scraping off any excess to create a smooth surface. Freeze completely. Once frozen, unmold the cake and place on a cooling rack on a half sheet pan. Glaze the cake with the Shiny Glaze and garnish with white shavings, white chocolate decor and 3D eggs.
