Mix all ingredients together except egg white and sugar.
Whip sugar and egg white until soft peak.
Then fold the meringue into the batter, followed by melted butter.
Bake at 200
°C top and 180°C bottom for around 11-13mins.
Use a spatula to mix all ingredients together in a bowl, spread a thin layer in the baked crumble disc mould (75 g for each disc).
Passion Fruit & Yuzu Cream
In a saucepan, mix the eggs, sugar, whipping cream and butter.
Heat until 70°C while mixing with a whisk.
Add the passion juice and yuzu juice and stop the cooking process.
Cook this cream in the oven in a Flaxipan mold (14 cm diameter with 200g per mold) for around 30 min at 100°C
After cooking, place one disk of almond sponge (14 cm) on top of the cream and place everything in the freezer before using.
Heat the milk at 50°C and add the soaked and melted gelatine.
Mix the liquid with a whisk and add the praline hazelnut paste and the praline hazelnut noisette.
When the hazelnut cream is at 35°C, slowly fold in the whipped whipping cream with a spatula.
Use the mousse directly for building the cakes.
Bring the cream and milk to a boil in a saucepan.
Pour the mixture into a bowl and mix with Belcolade Selection Noir Sugar Reduced CT and praliné hazelnut paste.
Immediately add the soaked and melted gelatine and the Miroir Glassage Neutre.
Mix with an immersion blender and cover with plastic film.
Keep in a fridge at 4°C.
Use this glaze between 35-38°C (maximum).
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