Dulcey passion fruit caramel with passion fruit ice cream and mango sorbet

Name: Dulcey passion fruit caramel with passion fruit ice cream and mango sorbet
Ingredients: 210 g Soft butter; 20 g Baking powder; 280 g flour T553; 90 g Egg yolks; 190 g Caster sugar; 1 g Sea salt; 250 g milk-hazelnut gianduja 36%; 280 g Caster sugar; 40 g Glucose; 320 g cream (35%); 180 g Caster sugar; 4 g stabilizer; 140 g Atomized glucose; 95 g Passion fruit juice; 46 g Milk powder 0%; 1000 g Whole milk; 90 g Invert sugar; 320 g Dulcey chocolate 32%; 500 g unsweetened passion fruit juice; 180 g Water; 120 g Caster sugar; 20 g Dextrose; 1.5 g stabilizer; 20 g Atomized glucose; 100 g Water; 460 g unsweetened mango pulp; 900 g Absolu Cristal neutral glaze; 300 g Cocoa butter; 700 g Opalys chocolate 33%; 370 g Dulcey chocolate 32%

Ingredients

210gSoft butter

20gBaking powder

280gflour T553

90gEgg yolks

190gCaster sugar

1gSea salt

250gmilk-hazelnut gianduja 36%

280gCaster sugar

40gGlucose

320gcream (35%)

95gPassion fruit juice

370gDulcey chocolate 32%

180gCaster sugar

4gstabilizer

140gAtomized glucose

46gMilk powder 0%

1000gWhole milk

90gInvert sugar

320gDulcey chocolate 32%

500gunsweetened passion fruit juice

180gWater

120gCaster sugar

20gDextrose

1.5gstabilizer

20gAtomized glucose

460gunsweetened mango pulp

300gCocoa butter

700gOpalys chocolate 33%

100gWater

900gAbsolu Cristal neutral glaze

Preparation

Whisk the egg yolks with the sugar.
Add the softened butter.
Carefully mix in the flour, baking powder, and salt.
Pipe the dough using a piping bag.
Bake in an oven at 150°C until the dough is nicely golden yellow (about 25 minutes).
Weigh out 700 grams of Breton shortbread, chop into coarse crumbs.
Mix the melted gianduja with the crumbs.
Pour the mixture into 2 rectangles of 58 x 9 cm.

Heat the cream with the glucose.
Make a dry caramel with the sugar and deglaze with the warm cream.
Strain the cream-caramel mixture.
Work part of this caramel into the chocolate to start an emulsion.
Maintain this emulsion while gradually adding the remaining caramel.
Add the passion fruit juice and then blend.
Let the caramel crystallize in the refrigerator for several hours before use.

Heat the milk, glucose powder, milk powder, and invert sugar.
Mix the granulated sugar with the stabilizer and add this mixture at 45°C to the warm milk.
Pour the warm mixture at 70°C over the Dulcey chocolate.
Blend to achieve a perfect emulsion.
Pasteurize the emulsion to 85°C, strain, blend, and cool rapidly.
Let rest for 12 hours and add the passion fruit juice.
Blend and churn in the ice cream machine.

Heat the water with the glucose powder and dextrose.
Mix the granulated sugar with the stabilizer and add this mixture at 45°C to the warm water-sugar mixture.
Pasteurize to 85°C, strain, blend, and cool rapidly.
Let rest for 12 hours, add the mango pulp, and blend.
Check the Brix value (30°B) and churn in the ice cream machine.

Melt the chocolate and cocoa butter together in the microwave at 45/55°C.
Apply with the spray gun.

Bring to a boil until combined.
Process with the spray gun.

Pipe the Dulcey caramel onto the pressed Breton shortbread using a star nozzle.
Make sure not to touch the sides.
Cover the rectangle with Dulcey passion fruit ice cream. Freeze and unmold.
Dust the desserts with the Opalys mixture for the spray gun and set aside.
Pipe the mango sorbet in the shape of large drops into the rectangular molds.
Flatten the drops with a spoon. Freeze and unmold.
Dust the mango sorbet with Absolu Cristal for the spray gun. Freeze again.
For the final assembly, apply a stripe of mango sorbet to the base of the dessert.
Decorate with passion fruit seeds.