An exquisite choux pastry bun filled with layers of tart passion fruit cream, rich brown butter chocolate ganache, and a soft chocolate mousse, capturing a celebratory, tropical flavor profile.
Quantity: 8 Carnival Buns
Target Mold Size: 3 cm and 4 cm diameter half-sphere molds (inserts), 6 cm x 5 cm metal cylinder rings (for choux buns).
DAY 1: Component Preparation (Filling)
1) Passion Fruit Cream
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, soaked |
| Passion Fruit Purée (strained) | 150 g | |
| White Chocolate (28% cocoa butter) | 90 g | Finely chopped |
| Heavy Cream (35% fat) | 360 g | For whipping |
Method
- Soften Gelatin & Melt Chocolate: Soak gelatin in cold water. Finely chop and melt the white chocolate.
- Infuse Cream: Heat the heavy cream and passion fruit purée almost to a boil.
- Emulsify & Chill: Pour the hot purée mixture over the chocolate. After 1 minute, stir to combine, then whisk in the gelatin. Cover the surface directly with cling film and refrigerate overnight until completely cold and firm.
- Whip (Day 3): When ready to fill the choux buns, whip the cold cream to a thick, pipeable consistency. Transfer to a piping bag with a round tip.
2) Chocolate Ganache with Brown Butter
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Butter | 90 g | To yield approx. 60 g browned butter (beurre noisette) |
| Heavy Cream (35% fat) | 309 g | Approx. 300 ml |
| Glucose Syrup | 45 g | |
| Milk Chocolate (30-35% cocoa solids) | 175 g | Finely chopped |
| Sea Salt | Pinch |
Method
- Brown Butter: Slowly melt 90 g of butter until it turns a dark golden brown (beurre noisette). Strain and allow the liquid butter solids to solidify. Weigh out 60 g of the solidified browned butter.
- Emulsify Base: Heat the heavy cream and glucose syrup almost to a boil. Pour over the chopped milk chocolate and let stand for 2 minutes. Hand blend until smooth.
- Add Brown Butter: Add the 60 g of solidified browned butter and blend again until fully homogenous. Season with sea salt.
- Chill: Cover the surface with cling film and chill for a minimum of 3 hours.
- Whip (Day 3): When ready to fill, briefly whip the ganache until soft peaks form. Transfer to a piping bag with a small round tip.
3) Passion Fruit Curd (Insert Core)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 0.875 g | Approx. 1/2 sheet, soaked |
| Passion Fruit Purée (strained) | 35 g | |
| Lemon Juice (freshly strained) | 15 g | |
| Egg (Whole) | 50 g | Approx. 1 medium egg |
| Egg Yolk | 14 g | Approx. 3/4 yolk |
| Caster Sugar | 50 g | |
| Cold Butter | 25 g | Cubed |
Method
- Cook Curd: Whisk purée, lemon juice, whole egg, egg yolk, and sugar in a saucepan. Slowly heat to boiling point, whisking constantly until it thickens (custard consistency).
- Finish Curd: Remove from heat, mix in the cubed butter, and then the gelatin. Strain the curd.
- Fill Molds: Fill eight 3 cm diameter hemispherical molds with the curd.
- Freeze: Freeze overnight.
DAY 2: Mousse Preparation (Insert Layer)
4) Chocolate Mousse (Insert Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 1.75 g | 1 sheet, soaked |
| Milk Chocolate (30-35% cocoa solids) | 100 g | Melted |
| Heavy Cream (to be heated) | 51.5 g | Approx. 50 ml |
| Heavy Cream (to be whipped) | 103 g | Approx. 100 ml, chilled |
| Sea Salt | Pinch |
Method
- Emulsify Base: Melt chocolate. Heat 51.5 g of heavy cream and whisk in the gelatin. Pour the hot cream over the chocolate, stirring until lukewarm (approx. 28 degrees Celsius).
- Whip and Fold: Whip 103 g of cold heavy cream to a light foam. Fold into the lukewarm chocolate mixture.
- Fill Molds: Fill eight 4 cm diameter hemispherical molds approximately 75% full with the mousse.
- Insert Core: Take the frozen 3 cm passion fruit curd inserts from the freezer. Gently place one curd insert into the center of each 4 cm mousse cavity.
- Freeze: Freeze overnight.
DAY 3: Choux Pastry & Final Assembly
5) Choux Pastry
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Whole Milk | 103 g | Approx. 100 ml |
| Water | 100 g | Approx. 100 ml |
| Butter | 100 g | |
| Caster Sugar | 8 g | |
| Salt | Pinch | |
| All-Purpose Flour | 105 g | |
| Eggs (Whole) | 114 g | Approx. 2 1/4 eggs, lightly whisked |
Method
- Prepare Base: Heat milk, water, butter, sugar, and salt in a pan until butter melts and the mixture boils. Remove from heat.
- Add Flour: Add flour and stir until a smooth dough forms.
- Dry Dough (Assécher): Return to medium heat and “bake” the dough for approx. 2 minutes, stirring constantly with a rubber spatula until it forms a cohesive ball and a thin film forms on the bottom of the pan.
- Add Eggs: Transfer the dough to a bowl. Let it cool slightly. Gradually add the whisked eggs while mixing (use an electric mixer or stand mixer) until the dough is smooth and glossy. The consistency should be soft enough to pipe but hold its shape.
- Pipe and Bake: Pipe 50 g of dough into each 6 cm x 5 cm metal cylinder ring (lined with Air Mat/parchment). Place an Air Mat on top of the rings and put a heavy object on top. Bake for 45 minutes at 180°C. Do not open the oven door.
6) Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, soaked |
| White Chocolate (28% cocoa butter) | 75 g | Finely chopped |
| Heavy Cream (35% fat) | 51.5 g | Approx. 50 ml |
| Water | 25 g | |
| Caster Sugar | 75 g | |
| Glucose Syrup | 75 g | |
| Food Coloring Paste | – | Yellow, White, Red (to achieve desired shade) |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup/Water/Cream/Glucose, Emulsify over Chocolate, Add Color, Cool) to prepare the glaze.
- Temper Glaze: Cool the glaze down to 34°C–35°C.
- Glaze Domes: Take the frozen mousse hemispheres out of the freezer. Place them on a cooling rack. Pour the glaze over the frozen domes.
- Assemble Plates: Place each glazed hemisphere on a small chocolate plate/slab (prepared using the decoration method below).
7) Final Assembly & Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 200 g | Tempered, colored yellow |
| Flower Petals | – | For garnish |
| Glucose Syrup | Small amount | For gluing decorations |
Method
- Prepare Decorations: Temper the white chocolate and color it yellow (using powder). Make small chocolate slabs (5 cm diameter) and swirls using the instructions provided in the original recipe links (not included here).
- Fill Choux Buns: Once the choux buns are cool, cut a small hole in the top or bottom of each.
- Layer Fillings: Pipe the Passion Fruit Cream into the bun. Next, pipe a smaller core of the Chocolate Ganache with Brown Butter into the center of the passion fruit cream.
- Top with Mousse Insert: Place a glazed chocolate mousse/passion fruit curd dome (sitting on a chocolate slab) on top of each filled choux bun.
- Garnish: Break the chocolate swirls into smaller pieces and place one swirl per bun. Decorate with flower petals secured with a little glucose syrup.
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.