Dulcey Passion Entremets
This exquisite dessert is a tribute to contrast and harmony: the tangy brightness of passion fruit meets the warm, toasty notes of Dulcey chocolate. Every bite offers a layered journey of creamy, crispy, and tender textures—finished with a mirror glaze worthy of the finest pastry boutiques. Though it requires time and technique, the steps are clear and totally achievable at home.
Ingredients
Passion Fruit Confit
- 150 g passion fruit purée
- 25 g granulated sugar
- 3 g pectin NH
Madeleine Biscuit
- 25 g unsalted butter
- 1 egg
- 60 g granulated sugar
- 12 g milk
- 65 g all-purpose flour
- 2 g baking powder
- 35 g neutral oil or hazelnut oil
Dulcey Crispy Layer
- 40 g Dulcey chocolate
- 10 g neutral oil
- 40 g crêpes dentelles gavottes
Passion Fruit Crémeux
- 2 eggs
- 2 g gelatin 1 sheet
- 105 g passion fruit purée
- 40 g granulated sugar
- 60 g unsalted butter
Dulcey Mousse
- 120 g Dulcey chocolate
- 95 g whole milk
- 3 g gelatin
- 190 g heavy cream 35% fat
Mirror Glaze
- 10 g gelatin + 60 g cold water for blooming
- 75 g water
- 150 g granulated sugar
- 150 g glucose syrup
- 100 g sweetened condensed milk
- 150 g white couverture chocolate
- Gel food coloring as desired
Instructions
Passion Fruit Confit
- Mix the sugar and pectin in a small bowl.
- Heat the passion fruit purée to 40°C.
- Add the sugar-pectin mixture and whisk continuously until it reaches a boil.
- Pour into a 15 cm ring lined with plastic wrap. Freeze for at least 4 hours.
Madeleine Biscuit
- Preheat the oven to 180°C (355°F).
- Melt the butter and set aside to cool.
- In a bowl, whisk the egg and sugar (no need to blanch).
- Add the milk and whisk again.
- Add flour and baking powder, mix until smooth.
- Stir in the oil and melted butter.
- Spread the batter onto a baking sheet lined with parchment paper.
- Bake for 12–14 minutes, then cool completely.
Dulcey Crispy Layer
- Crumble the crêpes dentelles into a bowl.
- Melt the Dulcey chocolate, then combine with oil.
- Pour over the crêpes dentelles and mix well.
- Spread the mixture evenly over the cooled madeleine biscuit.
- Freeze until firm.
Passion Fruit Crémeux
- In a saucepan, whisk together the eggs, passion fruit purée, and sugar.
- Cook over medium heat, stirring constantly until it reaches 82°C.
- Remove from heat, add bloomed gelatin, and mix well.
- Let cool to 45°C, then add butter and blend with an immersion blender.
- Pour the crémeux over the frozen passion confit. Smooth the top.
- Add the biscuit with the crispy layer facing up. Freeze for at least 12 hours.
Dulcey Mousse
- Bloom the gelatin in cold water.
- Melt the Dulcey chocolate.
- Warm the milk, add gelatin, and stir to dissolve.
- Pour the milk into the chocolate in 3 additions, mixing well after each.
- Let the mixture cool to 25–28°C.
- Whip the cream to soft peaks.
- Gently fold the whipped cream into the chocolate mixture in 3 additions.
Assembly
- Pour two-thirds of the mousse into the Eclipse mold (1000 ml).
- Unmold the insert and gently press it into the mousse.
- Cover with the remaining mousse and smooth the surface.
- Freeze the entremets for at least 24 hours.
Mirror Glaze
- Bloom the gelatin in 60 g cold water.
- In a tall container, combine white chocolate, sweetened condensed milk, bloomed gelatin, and gel food coloring.
- In a saucepan, heat water, sugar, and glucose syrup to 104°C.
- Immediately pour the hot syrup over the chocolate mixture. Let sit for 1 minute.
- Blend with an immersion blender until smooth and glossy.
- Divide the glaze into three portions and color as desired.
- When the glaze reaches 40°C, transfer to piping bags.
- Pipe over the frozen entremets. Refrigerate for at least 4 hours before serving.