“TOURMALINE” MOUSSE CAKES

Ingredients

Almond biscuit

47 grams (1.65 ounces) flour
100 grams (3.55 ounces) almond praline
33 grams (1.15 ounces) sugar
73 grams (2.60 ounces) eggs
27 grams (0.95 ounces) egg yolks
46 grams (1.60 ounces) egg whites

Passion fruit confit

180 grams (6.35 ounces) passion fruit puree
35 grams (1.25 ounces) sugar
6 grams (0.20 ounces) corn starch
4 grams (0.15 ounces) gelatin

Almond ganache

83 grams (2.95 ounces) cream 33%
8 grams (0.30 ounces) trimolin
75 grams (2.65 ounces) chocolate with almond flavor
29 grams (1.00 ounces) soft butter 82%

Almond mousse

225 grams (7.95 ounces) cream 33%
22 grams (0.80 ounces) almond praline
225 grams (7.95 ounces) milk
50 grams (1.75 ounces) egg yolks
50 grams (1.75 ounces) sugar
5 grams (0.20 ounces) gelatin

Crumble

30 grams (1.05 ounces) butter 82.5%
30 grams (1.05 ounces) sugar
30 grams (1.05 ounces) flour

Equipment

Metal mold (16x16 cm or 6.3x6.3 inch)
Ensure you use a metal mold to provide structure. Line it with cling film and acetate foil from the inside to prevent sticking.
Whisk
A quality whisk is essential for whipping eggs and combining ingredients smoothly. A handheld electric whisk can save time and energy.
Blender
A blender is key for achieving a smooth ganache and mousse. Ensure it’s clean and dry before starting.
Grater
An easy-to-use grater is necessary for preparing the crumble. A coarse grater will give you the perfect crumb texture.

Instructions

Step 1

Tip: Prepare your ingredients beforehand to ensure a smooth and efficient cooking process.

Step 2

1. Tighten a 16x16 cm (6.3x6.3 inch) metal mold with cling film and place it on a cutting board. Line the sides with acetate foil.

Step 3

Tip: Ensure the cling film is tight to prevent any leakage.

Step 4

2. Almond biscuit: In a bowl, whisk together the yolks, whole eggs, and almond praline. In a separate bowl, whip the egg whites with sugar until stiff peaks form. Sift the flour. Gently fold half of the egg whites into the egg mixture, then add the flour and mix. Finally, fold in the remaining egg whites. Pour the batter into an 18x18 cm (7x7 inch) mold lined with baking paper and foil. Bake at 170°C (338°F) for 10 minutes. Check doneness with a skewer. Cool completely and cut into a 16x16 cm (6.3x6.3 inch) square. Place in the prepared frame.

Step 5

Tip: Be gentle when folding in the egg whites to retain the air and keep the biscuit light.

Step 6

3. Almond ganache: Bring the cream and trimolin to a boil and pour over the melted chocolate. Blend well until smooth. Cool to 30°C (86°F), add the soft butter, and blend again. Spread ganache over the biscuit in the mold and freeze.

Step 7

Tip: Use a blender to ensure a smooth and silky ganache.

Step 8

4. Passion fruit confit: Soak gelatin in ice water. In a saucepan, mix passion fruit puree, sugar, and corn starch. Bring to a boil, stirring constantly, and simmer for a minute. Remove from heat, add squeezed gelatin, and stir until dissolved. Pour over the ganache and freeze.

Step 9

Tip: Constantly stir the mixture to prevent it from burning.

Step 10

5. Crumble: Using a mixer with a paddle attachment, mix all ingredients until a dough forms. Freeze the dough for 30 minutes, then grate it using a coarse grater. Bake the crumbs on a baking sheet lined with baking paper at 180°C (356°F) for 7-10 minutes until golden brown. Cool completely.

Step 11

Tip: Spread the crumbs evenly on the baking sheet to ensure even baking.

Step 12

6. Almond mousse: Soak gelatin in ice water. Mix egg yolks and sugar. In a saucepan, heat milk and almond praline until steaming. Gradually pour the hot milk into the yolk mixture, stirring constantly, then return to the saucepan and cook over low heat until it reaches 82°C (179°F). Remove from heat, strain through a sieve, and add squeezed gelatin. Stir until dissolved. Cool to 35°C (95°F), then mix with half-whipped cream. Pour the mousse over the frozen confit in the mold and freeze for 10-15 minutes until it starts to set. Sprinkle with cooled crumble and freeze completely.

Step 13

Tip: Constantly stir the yolk mixture to avoid curdling.

Step 14

7. Remove the frozen assembly from the freezer. Remove the mold and films, then place it in the fridge. When slightly thawed (after 30-60 minutes), cut into desired shapes. Return to the fridge until completely defrosted. Decorate with almonds coated in golden powder and passion fruit seeds. Bon Appetit!

Step 15

Tip: A sharp knife will ensure neat and clean cuts.

Servings

Your scrumptious Almond-Passion Fruit Pastry deserves to be served in style! Place the multi-layered delight on an elegant cake stand to highlight its visual appeal. Pair it with a side of fresh fruit—think berries or kiwi slices—to enhance the tart flavors of the passion fruit confit. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can also add a luxurious touch, melting into the layers and bringing it all together. For a more sophisticated presentation, consider drizzling a few drops of passion fruit syrup around each plate to create a colorful design. Lightly toasted almond slices scattered over the top add a pleasing crunch and complement the almond flavors perfectly. If you're hosting a fancy tea party, this pastry pairs wonderfully with a cup of jasmine green tea or a glass of crisp Prosecco, making every bite a celebration. Enjoy the blend of sweet, tangy, and nutty notes with every delicate forkful.

Variations

Transform this recipe into a gluten-free and vegan delight without compromising on taste or texture! For a gluten-free version, simply substitute the flour with a gluten-free baking mix. Ensure all other ingredients are certified gluten-free to avoid cross-contamination. To make it vegan, replace the gelatin with agar-agar using a 1:1 ratio. Swap out the cream for a plant-based alternative, like coconut cream or almond milk. Use aquafaba, the liquid from canned chickpeas, in place of egg whites, and prepare a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as an egg yolk substitute. These adjustments will keep your pastry every bit as creamy, zesty, and delightful.

Faq

What if I don't have almond praline?
You can substitute almond praline with almond butter and a bit of sugar to achieve a similar taste and texture.
Can I use a different mold size?
Yes, but you will need to adjust the quantity of each ingredient proportionally to fit the mold size you are using.
How can I ensure my ganache is smooth?
Make sure to blend it thoroughly with a blender to eliminate any lumps and achieve a silky consistency.
How do I know when my almond biscuit is baked perfectly?
Insert a skewer into the center; if it comes out clean, your almond biscuit is ready. Be careful not to overbake to keep it moist.
Can I prepare this pastry in advance?
Absolutely! You can make and freeze the layers days in advance and assemble them the day you plan to serve.
What’s the best way to cut this pastry without it falling apart?
Use a sharp knife dipped in hot water and wipe it clean between each cut for tidy, professional-looking slices.