• GF shortcrust relies on butter and hazelnut fat for structure — no gluten network. Don’t over-mix.
• Rest in the fridge at least 2 hours — allows fat to re-solidify and flours to hydrate. Rested dough shrinks less during blind-baking.
• The cocoa powder makes the raw dough deep brown — do not judge doneness by colour alone. Press gently to test firmness.
• Freeze the lined shell 20 minutes before blind-baking — prevents shrinkage.
• Partially bake only (15 min at 160°C) — it will finish baking with the frangipane filling.
• Eggs at room temperature — cold eggs can cause the butter mixture to split.

Cream the soft butter with icing sugar, hazelnut flour, and salt until pale and smooth.

Add eggs gradually, mixing well after each addition.

Sift together GF flour blend, cocoa powder, and cornstarch. Fold into the butter mixture until a uniform dough forms. Do not over-mix.

Wrap in cling film. Rest in the refrigerator for at least 2 hours.

Roll to 3 mm on a lightly floured surface. Line the tart ring (18×18 cm or Ø18 cm). Freeze 20 minutes.

Blind-bake at 160°C for ~15 minutes. The shell should be set but not fully coloured. Remove weights. Reserve for filling.

• Melt gianduja below 40°C — above this it can seize when added to the batter.
• Eggs at room temperature — cold eggs cause the butter to split.
• The baked frangipane acts as a moisture barrier — dense, fatty, nearly impermeable. It prevents the crémeux from softening the pastry and the mousse from penetrating the shell.
• Cool completely before adding the crémeux — warm frangipane will melt the crémeux butter emulsion.
• Bake until set and lightly golden — a wobbly centre means it’s under-baked and will collapse.

Cream the soft butter and caster sugar until pale.

Add hazelnut flour and GF flour blend. Mix.

Add eggs gradually, mixing well after each addition.

Fold in the melted gianduja. The batter should be smooth and uniform.

Pipe the frangipane into the partially baked tart shell.

Bake at 165°C for 14–16 minutes until set and lightly golden on top. Cool completely before adding the crémeux.

• Only 2 g gelatin — intentional. More gelatin makes the crémeux rubbery. The frozen set is what holds it during assembly; the gelatin just helps it slice cleanly.
• Butter must be cold and diced — cold butter emulsifies better and creates a smoother, glossier crémeux.
• Emulsify the butter at 40°C — too hot and the butter melts in; too cold and it won’t incorporate.
• Keep the blender fully submerged to avoid air bubbles.
• The frangipane must be completely cool before pouring — warm frangipane disrupts the crémeux emulsion.
• Passion fruit provides the aromatic bridge with chocolate; lime provides the sharp acidity that cuts through richness.

Bloom the gelatin in cold water. Melt before use.

Combine passion fruit purée, lime juice, lime zest, and half the sugar in a saucepan. Heat to just below a boil.

Whisk eggs with remaining sugar. Pour the hot fruit mixture over the eggs in a thin stream, whisking constantly. Return to the saucepan.

Cook over medium heat, stirring continuously, to 82°C. Remove from heat.

Add bloomed gelatin. Stir to dissolve.

Cool to 40°C. Add cold diced butter. Emulsify with an immersion blender until smooth and glossy.

Pour over the cooled baked frangipane surface. Smooth level. Freeze until completely solid.

• Egg yolks at room temperature — cold yolks temper unevenly.
• Cook anglaise to exactly 82°C — below this, yolks aren’t pasteurised; above, they scramble.
• Cool to 34°C before folding cream — dark chocolate sets at a higher temp than milk chocolate.
• Heavy cream cold from the fridge, whipped to soft peaks only — over-whipped cream makes a grainy mousse.
• Do not increase the gelatin — the cocoa butter from 260 g of combined chocolate already contributes significant structure.
• To intensify: reverse the ratio (more dark than milk). For a softer profile: use only milk chocolate in both mousse and glaze.

Bloom gelatin in cold water. Melt before use.

Heat milk to just below a boil. Whisk egg yolks with sugar. Temper with the hot milk. Return to saucepan. Cook to 82°C, stirring. Remove from heat.

Add bloomed gelatin. Stir to dissolve.

Pour hot anglaise over both chocolates in 3 additions. Emulsify from the centre. Blend with an immersion blender until smooth.

Cool to 34°C. Fold in semi-whipped cream in 2–3 additions. Use immediately.

• Apply at 34°C — not 32°C as for white chocolate glazes. Dark chocolate sets faster; a higher temperature ensures even flow before it sets.
• The entremet must be fully frozen solid — even slightly soft causes drips and uneven coverage.
• Keep immersion blender fully submerged — lifting it introduces air bubbles that show on the glaze surface.
• Rest overnight — removes air bubbles and gives a flawless mirror finish.
• Leftover glaze: cover in contact, refrigerate up to 2 weeks, reheat to 34°C, blend briefly before reuse.

Bloom gelatin in 100 g cold water. Melt before use.

Combine water, sugar, and glucose syrup. Bring to 103°C.

Add melted gelatin. Pour over condensed milk and both chocolates.

Blend with immersion blender fully submerged. Strain through a fine sieve. Cover in contact. Refrigerate overnight.

Reheat to 34°C. Blend briefly. Apply immediately to the fully frozen entremet on a wire rack.