🍮🥭 Vanilla & Passion Fruit Cake – A Simple Yet Sophisticated Delight
Soft vanilla biscuit, fruity passion fruit crémeux, and silky white chocolate bavaroise come together in this elegant entremet.This vanilla and passion fruit entremet is a refined yet easy dessert with soft textures and tropical notes. A perfect pâtisserie treat!This Vanilla & Passion Fruit Entremet may look like a high-end dessert, but it's surprisingly simple to make, featuring just three components: a fluffy vanilla biscuit, a smooth passion fruit crémeux, and a luscious white chocolate vanilla bavaroise. The flavor pairing is exquisite – the tropical acidity of passion fruit beautifully complements the comforting sweetness of vanilla.This elegant mousse cake is ideal for small gatherings, romantic dinners, or when you're in the mood to indulge in something fresh and refined. With its contrasting textures and bright yet creamy flavor profile, it’s bound to win hearts and become a favorite in your recipe collection.
Ingredients
✳️ Vanilla Biscuit
- 75 g whole eggs room temperature
- 30 g granulated sugar
- 25 g acacia honey
- 35 g all-purpose flour 00
- 30 g almond flour
- 2 g baking powder
- 30 g heavy cream
- 25 g melted butter lukewarm
- Seeds of ½ vanilla bean
- 1 tsp vanilla extract
- A pinch of salt
✳️ White Chocolate Vanilla Bavaroise
- 90 g crème anglaise see below
- 70 g white chocolate 35% Ivoire, Valrhona
- 110 g heavy cream 35%, semi-whipped
- 2.6 g gelatin 200 bloom
- 13 g cold water for gelatin hydration
- Seeds of 1 vanilla bean
Crème Anglaise:
- 65 g whole milk
- 65 g heavy cream
- 25 g egg yolks
- 15 g granulated sugar
✳️ Passion Fruit Crémeux
- 230 g passion fruit crème anglaise see below
- 105 g Inspiration Passion chocolate Valrhona
- 25 g cold butter cubed
- 2.5 g gelatin 200 bloom
- 12.5 g cold water for gelatin hydration
Passion Fruit Crème Anglaise:
- 125 g passion fruit purée
- 125 g whole eggs
- 45 g granulated sugar
✳️ White Chocolate Mirror Glaze
- 53 g water
- 100 g granulated sugar
- 100 g glucose syrup 60 DE
- 67 g sweetened condensed milk
- 100 g white chocolate 34% Zéphyr, Cacao Barry
- 6 g gelatin 200 bloom
- 30 g cold water for gelatin hydration
- White powdered food coloring
✳️ Decoration
- Tempered chocolate shards
- Edible gold leaf
Instructions
Vanilla Biscuit
- Preheat oven to 150°C (fan-assisted).
- Line a tray with a silicone mat, place a 20 cm ring, and spray with release agent.
- In a bowl, whisk eggs with sugar, honey, and vanilla until well combined.
- Add sifted dry ingredients in two additions, mixing gently.
- Fold in melted butter and cream.
- Pipe 235 g of batter into the ring and smooth.
- Bake for 17 minutes, cool, then cut a 18 cm disc. Set aside.
White Chocolate Vanilla Bavaroise
- Hydrate gelatin in water.
- Melt white chocolate and stir in vanilla seeds.
- Prepare crème anglaise by whisking yolks and sugar, then adding hot milk and cream. Cook to 82°C, stirring constantly.
- Strain and weigh 90 g, add gelatin and mix.
- Pour in 3 additions over the melted chocolate and emulsify (preferably with immersion blender).
- Fold in semi-whipped cream.
- Pour 210 g into an 18 cm mold, refrigerate for 1 hour.
Passion Fruit Crémeux
- Hydrate gelatin in water.
- Melt chocolate and set aside.
- Mix passion fruit purée with sugar and eggs.
- Cook gently until thickened (82°C), stirring continuously.
- Strain and weigh 230 g, add gelatin and mix.
- Pour in 3 additions over melted chocolate and emulsify.
- Use an immersion blender to refine the texture, then add cubed butter gradually and emulsify until smooth.
- Once at 38–40°C, pour 280 g over the set bavaroise.
- Place the vanilla biscuit on top, press slightly, refrigerate 3 hours, then freeze for 24–36 hours.
White Chocolate Mirror Glaze
- Hydrate gelatin in water.
- In a tall jug, combine chopped chocolate and condensed milk.
- Boil water, sugar, and glucose to 103°C.
- Pour over chocolate mixture, add gelatin and coloring, and emulsify with immersion blender.
- Cover with cling film (in contact) and refrigerate for 12 hours.
🧩 Final Assembly & Decoration
- Reheat the glaze to 32–35°C and emulsify.
- Unmold the entremet onto a wire rack and glaze.
- Decorate with tempered chocolate and gold leaf.
- Refrigerate for 6 hours before serving.
Notes
📌 Notes
- You’ll have 35 g of bavaroise and 30 g of crémeux leftover.
- If your mold is shorter than 3 cm, you can use a taller ring mold—just stick to the exact quantities for proper height.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.