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Daisy with passion fruit glaze

This recipe by top pastry chef Frank Haasnoot consists of a shortcrust pastry, frangipane, passion fruit glaze, passion fruit confit, passion fruit cremeux, whipped mascarpone cream, and chocolate leaves.

Ingredients

134gButter
1gSalt
253gFlour
127gIcing sugar
73gPotato starch
39gAlmond powder
74gEggs

166gButter
166gSugar
166gAlmond powder
17gFlour
183gEggs
lemon zest, to taste

1gCitric acid
149gSugar
2gPectin NH
149gPassion fruit purée
99gGlucose
50gWater
50gSugar

1gPectin NH
11gSugar
88gpassion fruit pulp with seeds

178gPassion fruit purée
107gSugar
152gEggs
4gLime (zest)
196gButter
45gCocoa butter
18ggelatin mass (3 grams gelatin powder + 15 grams water)

178gPassion fruit purée
4gLime (zest)
196gButter
45gCocoa butter
152gEggs
107gSugar
18ggelatin mass (3 grams gelatin powder + 15 grams water)

Preparation

  1. Mix the butter with the powdered sugar, salt, and almond powder into a smooth dough.
  2. Add the eggs and then the sifted flour and potato starch.

  1. Mix the butter with the sugar and beat until light and airy with the paddle attachment in the mixer.
  2. Add the almond powder and lemon zest. Carefully mix in the eggs as well.
  3. Add the flour last.

  1. Combine the sugar (1), pectin, and passion fruit puree in a mixing bowl.
  2. Let stand for 20 minutes.
  3. In a pan, heat the water with the sugar (2) and glucose together to 40°C.
  4. Slowly add the pectin mixture and bring to a boil.
  5. Add the citric acid.

  1. Mix the sugar with the pectin.
  2. Add this mixture to the passion fruit pulp and briefly mix with a whisk.
  3. Bring to a boil and let boil for 10 seconds.
  4. Let cool and briefly mix before pouring into the mold.

  1. Heat the passion fruit puree together with the lime zest.
  2. Mix the eggs with the sugar and add to the passion fruit puree.
  3. Bring the mixture to a boil.
  4. Pour through a sieve directly onto the cocoa butter and gelatin mass.
  5. Let cool to 35°C.
  6. Add all the butter immediately and blend with a hand blender until smooth cremeux.

  1. Whip the Debic Cream + Mascarpone together with the sugar until light and airy.