100 gA.P. flour
100 gdemerara sugar
80 gcold butter
Mix the flour, sugar and salt together, then blend with the cold butter into a smooth paste. Roll out between 2 sheets of silicone paper and freeze. Once frozen, cut into small discs and put back into the freezer until needed.
Ingredients: Choux pastry
150 gbread flour
200 gwhole egg(s)
Preparation: Choux pastry
Place the water and butter into a heavy based saucepan, bring to the boil so that the butter melts by the time it’s boiling. Remove the saucepan from the stove and mix in the flour. Return to the stove and mix until it becomes smooth and doesn’t stick to the pan. Remove from the heat and allow to cool slightly. Place the mix in a mixer and add the eggs 1 at a time until the mix drops away from a spoon on the count of 5. Pipe onto a floured tray, slip mat or demarle flexipan mat into buns of 4cm in diameter using a ¼ cm nozzle. Place a disc of cut crumble onto each bun and cook at 180°C for 12 - 15 minutes until risen and set.
Ingredients: Passion fruit and white chocolate drink
Preparation: Passion fruit and white chocolate drink
Bring the passion fruit puree, cream and vanilla to the boil and stir in the white chocolate. Refrigerate ready to serve at 3°C.
Ingredients: Espumas passion au siphon
175 g35% fat liquid cream
Preparation: Espumas passion au siphon
Cool a cream syphon in the freezer then fill with the cream. Add 1 cartridge then shake well. Fill a glass with ¾ of the passion fruit drink and then top with the foam.