Week 148: Passion fruit and dark chocolate petit gâteau

I have always been curious about the chocolate and passion fruit pairing. The Mogador macaron from Pierre Hermé is a little too tart for me. So for my attempt, I decided to tone down the passion fruit for a bit.

To prepare the passion fruit purée, I scrapped the seeds out of 6 fruits, bring them to a boil, blend it then strain them through a fine strainer. I managed to get about 200g of purée out of the 6 fruits.

For the base, I used my tried and tested brownie recipe from David Lebovitz. And for a texture variation, a layer of Hervé This’ unconventional chocolate mousse. These are then covered by a layer of passion fruit mousse followed by a shiny white chocolate mirror glaze. And sadly, a failed attempt at spider web glaze lol.

Makes 8 x 7.5 cm petit gâteau

For the brownie

1) Bake a portion of this in a 6″ x 6″ square tin for 15 mins.

2) Cut the brownie into 8 x 5″ rounds.

For the chocolate mousse

265g chocolate couverture, > 70% cocoa butter

240g water

30g sugar

1) Fill a large bowl with ice and water and prepare a slightly smaller bowl on top of the larger bowl. The bottom of the smaller bowl should be touching the ice and water.

2) Put chocolate, sugar and water in the smaller bowl and melt it on a water bath, stirring until smooth.

3) Remove bowl and put it on top of the prepared ice bowl and whisk using the wire whisk of a handheld mixer. Watch the texture and stop whisking when the mixture has thicken. Do not over whisk.

4) Pour mousse into 63mm cylinder molds, approximately 55g for each portion. Place a brownie round into each cylinder and push in so the mousse is level with the top of the brownie. Freeze overnight until solid.

For the passionfruit mousse

3 sheets leaf gelatine

200 ml strained passion fruit pulp, (from about 6 passion fruits, lightly boiled, blended and strained)

120 g caster sugar

4 tbsp water

70g egg whites

1 tsp lemon juice

400 ml double cream, lightly whipped

1) Bloom the gelatine leaves in cold water.

2) Heat the passion fruit pulp in a saucepan until hot but not boiling. Remove from heat. Squeeze excess liquid from gelatine leaves and stir into the passion fruit pulp until fully melted. Leave to cool to room temperature.

3) Put egg whites into the bowl of a stand mixer fitted with a whisk.

4) Add sugar and water into a small saucepan fitted with a thermometer. Bring to a boil.

5) Start whisking the egg whites at high speed when syrup reaches 110C. Egg whites should be at soft peaks when syrup reaches 116C. Turn mixer down to low and carefully pour in the hot syrup, avoiding the whisk. Bring the mixer up to high speed again and whisk until meringue is glossy and has cooled to room temperature.

6) Fold the meringue into the cooled passion fruit pulp in 3 additions. Then, fold in the whipped cream.

7) Line 8 x 7.5 cm cake ring with acetate and wrap one end of the ring with cling wrap. Set the ring, cling wrap side down on a tray.

8) Fill a cake ring with 45g of passion fruit mousse, making sure the mousse covers the bottom and sides of the ring. Remove a frozen chocolate mousse cylinder and place it, brownie side up into the cake ring. Pushing it in until the mousse is levelled with the brownie layer. Repeat for prepared rings then freeze overnight until solid.

For the white chocolate mirror glaze

10g gelatine powder bloomed in 60g water

75g water

150g granulated sugar

100g glucose

100g sweetened condensed milk

150g white chocolate couverture

White food colouring

1) Bring 75g water, sugar and glucose to a boil.

2) Remove sugar mixture from heat and add the bloomed gelatine. Stir until completely melted.

3) Stir on the sweetened condensed milk.

4) Pour mixture over white chocolate in a bowl. Allow to sit for a minute then add colouring and emulsify using a hand blender until smooth.

This is my favourite white chocolate mirror glaze so far. It covered the cakes nicely with a glorious shine. Unfortunately I didn’t managed to get the web glaze to work. I was using neutral glaze thinned down with water but the mixture kept setting, even when I was constantly heating it up. Still, it is good to finally find a good glaze recipe. And the passion fruit mousse is a keeper too. It was smooth and luxurious and fruity – I’d never thought I’d put that 3 words in a sentence.


20 thoughts on “Week 148: Passion fruit and dark chocolate petit gâteau

Add yours

  1. hello! What brand of white colouring do you use, and do you find that you have to colour your glaze white first before adding other colours to achieve a good opacity? Thanks!


    1. I am using Wilton white. I don’t usually color it white before adding other colors though. So far, I’ve tried it with Americolor red and Wilton green and I thought the color was quite intense.


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