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Skill Level » Advanced

Black Cocoa Streusel and Vanilla Passion Fruit Dome

Posted by: AUI

A sweet combination of vanilla and passion fruit served atop a black cocoa base.

Active Time

0 Hour
40 Minutes

Total Time

14 Hour
50 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

3.3 oz Passion Fruit Cream 547 g Passion Fruit Cream

3.6 oz Vanilla Bean Mousse 555 g Vanilla Bean Mousse

9.3 oz White Chocolate Passion Fruit Glaze 1170 g White Chocolate Passion Fruit Glaze

13.7 oz Black Cocoa Streusel Base 387 g Black Cocoa Streusel Base

Directions

Dispense the Passion Fruit Cream into a Silikomart Flexi Mini Muffin Mold (591012) and freeze completely.
Fill a Silikomart Flexi Half Sphere Mold (591003) with the Vanilla Bean Mousse, placing a frozen Passion Fruit Cream insert into the mousse. Scrape off any excess and freeze completely.
Unmold the domes and place onto a glazing rack. While the domes are still frozen, glaze with White Chocolate Passion Fruit Glaze.
Place each glazed Vanilla Dome onto a Black Cocoa Streusel Base. Color remaining White Chocolate Passion Fruit Glaze with more yellow liquid chocolate color and drizzle on top.

1Passion Fruit Cream

Ingredients

0.2 oz Sheet Gelatin, Gold 6 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

7.1 oz FROZEN PUREE, PASSION FRUIT, 1 KG 200 g FROZEN PUREE, PASSION FRUIT, 1 KG (655032) (655032) Qty: 1

2.5 oz Orange juice 70 g Orange juice

2.6 oz Egg yolk 75 g Egg yolk

3.2 oz Egg 90 g Egg

2.6 oz Granulated sugar 75 g Granulated sugar

3.5 oz Butter, soft 100 g Butter, soft

Directions

Bloom the gelatin in ice water and set aside. In a sauce pan, combine the passion fruit purée and orange juice and bring to a boil. Whisk together the egg yolks and sugar in a bowl and temper with the hot purée.
Return the mixture to the sauce pan and continue cooking until it reaches 180ºF/82ºC, while continuously stirring. Pass the mixture through a sieve. Strain the gelatin and whisk in the passion fruit mixture.
Allow to cool to 95ºF/35ºC, add butter using an immersion blender.

2Vanilla Bean Mousse

Ingredients

0.5 oz Sheet Gelatin, Gold 14 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

8.8 oz Whole milk 250 g Whole milk

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 2 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

1.8 oz Egg yolk 50 g Egg yolk

1.8 oz Granulated sugar 50 g Granulated sugar

0.7 oz Pastry Cream, Hot Process (1 Box: 6 Bags) 20 g Pastry Cream, Hot Process (1 Box: 6 Bags) (504151) (504151) Qty: 1

8.8 oz Heavy cream, whipped 250 g Heavy cream, whipped

Directions

Bloom the gelatin in ice water and set aside. In a sauce pan, combine the milk and the scraped vanilla bean and bring to a boil. Whisk together the egg yolks, sugar, and Zürimix Pastry Cream, Hot Process (1 Box: 6 Bags) in a bowl and temper with the hot dairy mixture.
Return the mixture to the sauce pan and whisk constantly over medium heat until it reaches 170ºF/76ºC. Pass the mixture through a sieve and allow to cool. Strain the gelatin and whisk in to the mixture, then fold in the whipped cream.

3White Chocolate Passion Fruit Glaze

Ingredients

0.6 oz Sheet Gelatin, Gold 18 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

11.4 oz Venuance Isomalt Crystals 22Lbs 322 g Venuance Isomalt Crystals 22Lbs (204165) (204165) Qty: 1

7.6 oz Heavy cream, warmed 215 g Heavy cream, warmed

7.6 oz FROZEN PUREE, PASSION FRUIT, 1 KG 215 g FROZEN PUREE, PASSION FRUIT, 1 KG (655032) (655032) Qty: 1

5.7 oz Sweetened condensed milk 161 g Sweetened condensed milk

9.1 oz Opal White Couverture Coins 258 g Opal White Couverture Coins (500606) (500606) Qty: 1

Liquid Chocolate Color - White as Needed Liquid Chocolate Color - White as Needed (586078) (586078) Qty: 1

Liquid Chocolate Color - Yellow as Needed Liquid Chocolate Color - Yellow as Needed (586073) (586073) Qty: 1

Directions

Bloom the gelatin in cold water and set aside. Bring the venuance crystals, Heavy cream, and passion fruit purée to a simmer in a sauce pan. Whisk in the sweetened condensed 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 and yellow chocolate colors to achieve desired color.

4Black Cocoa Streusel Base

Ingredients

3.5 oz Butter 100 g Butter

3.5 oz Granulated sugar 100 g Granulated sugar

2.8 oz All-purpose flour 80 g All-purpose flour

2.1 oz Almond Flour 60 g Almond Flour (204162) (204162) Qty: 1

0.7 oz Black Cocoa Powder, Dutch Processed 20 g Black Cocoa Powder, Dutch Processed (679003) (679003) Qty: 1

0.1 oz Kosher salt 2 g Kosher salt

0.1 oz Pure Tahitian Vanilla Bean Extract 2 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

Directions

Combine all ingredients in the bowl of a stand mixer and paddle together until all ingredients are blended.
Form a log and wrap in plastic wrap. Place in refrigerator until cold.
Using a glazing rack, press the dough through onto a parchment lined sheet pan. Refrigerate until set. Press the pieces in to desired metal frame or ring and bake at 320ºF/160ºC for 8-10 minutes or until set.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Dairy
Fruits (citrus, tropical, berries, etc.)
Others

Texture Profile

Crunchy
Light
Smooth
Soft
Solid
Liquid

Temperature Profile

Cold
Room Temperature