Passion fruit & black sesame cupcakes

Making the recipe

For 8 pieces

Frozen puree without added sugar Passion fruit

Frozen puree without added sugar Lemon

Ingredients

Unsalted butter: 70 g
Brown sugar: 65 g
Oat flakes: 85 g
Peanuts: 30 g
Sliced almonds: 35 g
Seeds (sunflower, flax, sesame): 30 g
Candied orange cubes: 100 g
Fleur de sel: 2 g
Four spices: 4 g
Milk chocolate: 60 g

Melt the butter with the brown sugar.
Mix with the oats, peanuts, almonds, and seeds.
Caramelize in the oven.
Leave to cool, then add the candied orange peel and spices.
Melt the milk chocolate and add to the mixture.
Spread between two sheets of baking paper.
Set aside in the refrigerator to cut into pieces.
Ingredients

Almond powder: 92.5 g
Powdered sugar: 92.5 g
Whole eggs: 180 g
Flour: 35 g
Baking powder: 4 g
Melted butter: 55 g
Black sesame paste: 25 g

In the mixer bowl, using the whisk attachment, beat the almond powder with the icing sugar and whole eggs until ribbon stage.
Add the sifted powders.
Then add the melted butter.
Bake in an oven at 350°F for 10–12 minutes.
Ingredients

Whole milk 35%: 150 g
Powdered sugar: 18 g
Egg yolks: 16 g
Gelatin: 10 g
Black sesame paste: 20 g

Heat the cream.
Beat the egg yolks with the sugar until pale.
Make a custard.
Remove from the heat, add the gelatin mixture and black sesame paste.
Blend with a hand blender and pour over the confits.
Freeze.
Ingredients

Passion fruit purée: 250 g
Lemon purée: 7.5 g
Water: 75 g
Caster sugar: 80 g
NH pectin: 6 g
Cornstarch: 16 g
Butter: 42.5 g

Heat the purées with the water in a saucepan.
In a bowl, mix the sugar with the starch and pectin.
Once hot, add the powders.
Bring to a boil.
Cool to 50°C and add the butter.
Blend using a hand blender.
Set aside in the refrigerator for assembly.

Assembly and finishing touches

For the inserts:

Pour the passion fruit confit halfway up the molds and freeze.
Fill the cavities with the black sesame cream.
Make the mousse and pour halfway up the molds.
Tap to remove any air bubbles so that the mousse fits the shape of the mold.
Place the inserts.
Poach the mousse again.
Place the black sesame biscuit disc on top.
Smooth and freeze.
Cut out the granola discs.
Unmold and spray each small cake.
Spray them with a mixture of chocolate and yellow-colored cocoa butter.
Place each small cake on a granola disc.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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