Petits Gâteaux | PASSION FRUIT-SWEET POTATO

Making the recipe

For 16 Pieces

  • Ingrédients

    Les vergers Boiron Coconut Cream Puree 250g

    Sucrose 50g

    Egg yolks 50g

    Gelatin, hydrated 4 sheets

    Heavy cream (36% fat) 200g

    Mexican vanilla paste 5g

    1. Combine the purée and sucrose in a small saucepan. Bring just to a boil.
    2. Remove from heat and slowly whisk in the egg yolks. Return to heat and cook to 85°C/185°F. Add the hydrated gelatin, strain, and allow to cool to 30°C/86°F.
    3. Whip the second measurement of cream and gently fold into the cooled base, along with the vanilla paste.

Assembly

Caramelized cashews

Cilantro

  1. Remove the baked tart shells from their molds. Apply a layer of the Passion Fruit-Sweet Potato Fluid Gel.
  2. Unmold the frozen Coconut Mousse and dip into the warmed Passion Fruit Glaze. Transfer to the tart shell and allow to temper. Finish with additional fluid gel, pieces of caramelized cashew, and cilantro leaves.

Michael LAISKONIS

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.

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